Up Against the Clock
Your corn salad of the summer, go-to bolognese, pork or fish or tofu al pastor, and cheater Pok Pok wings, because IYKYK
Last week we talked about the HOW of actually getting dinner on the table. Like what happens in that hour while I’m trying to get food on the table—what it looks like in my house (loud and chaotic). I shared that I don’t really follow recipes in these situations, it’s too stressful to try to cook from a recipe and field the endless questions from my kids.
On a related note, I was recently chatting with someone on substack who said as a mom with a fulltime job, she always felt like she was racing against the clock, rushing to make dinner as soon as she got home. I totally get that feeling. She asked if I had any tips on how to relieve that pressure. So many people suggest prepping for the whole week on a Sunday, but she said while that approach sounds appealing in theory, if it’s possible to get a solid block of time like that on the weekend, chances are she’s not going to want to spend it prepping meals for the week. SAME.
In case it’s helpful to any of your, here were my suggestions:
Prep one or two things when you have time—like my favorite peanut sauce, which can make even a bowl of shredded cabbage and some baby carrots feel intentional. Or make something like Superfood Soup or a lentil salad for you, as a parent, to eat for lunches. I really like to have something that makes me feel great for lunch when I’m only trying to please myself and don’t have to cater to the other four people in my house. To me it feels like nutritional money in the bank, and if dinner is hot dogs, or butter pasta, or something from Trader Joes and some cut up veggies, it’s okay, it takes the pressure off.
Any time you make something that can be made ahead, make double (or triple) and freeze it. In each of my weekly menus there’s a dish that is its best self when made ahead. Peruse the recipe directory to see what appeals to you. Some of my favorite things to have in the freezer are bolognese (posted below), broccoli pesto, and pureed black beans that can be turned into tacos, tlayudas, soup, can be eaten with rice, etc.
Have some pantry heros around—Bachan’s Japanese Barbecue Sauce, Kaimal Simmer Sauces, pasta, grated parm, Raos’ Tomato Sauce, Pillsbury pie crust, etc. Things that help you pull meals together quickly.
This was a tip from another substack reader, Ingrid, who I happen to know is an excellent cook: Let stores do some of the work for you and lean into precut veggies. As she says, it’s nice to think we can all go to the farmer’s market and buy all of the most beautiful, seasonal produce and then ponder how to turn it into a delicious meal, but one of the kindest things we can do for ourselves is to embrace shortcuts. Pre-peeled garlic, pre-chopped onions, bags of shredded cabbage, anything that will help you breathe a little easier during that chaotic hour. One of my quickest throw together recipes is this shakshuka. Use pre-peeled garlic, pre-chopped kale, jarred tomato sauce, a can of chickpeas, and some eggs. It’s so good, comes together so fast and all you need is one pan and a spoon.
I’m sure there are so many things I’m forgetting. What are your tips when you’re up against the clock?
Okay, on to this week’s recipes…
Quick: Miso Corn Salad
I know it’s a little early in the season for corn, but so far the corn I’ve been getting is pretty sweet and this salad is too good not to tell you about at the very beginning of June so you can make it all summer long. It couldn’t be easier and it works with whatever produce you have around. There’s a grilled version in my cookbook, but this is the way I make it most often. Chances are if you come over to our house this summer, I’m making this for you.