After meaning to for a while, we finally bought a bottle of Frankie’s olive oil, and I brought home a bunch of salt from The Meadow that we’d photographed for work. To celebrate them, we had the kind of blank-slate meal that makes salt and olive oil shine: roasted vegetables (asparagus with baby beets, potatoes, and carrots) and quick no-knead bread that I stirred together before leaving for work in the morning.
Dessert completed our totally stove-free meal: this “donut cake” with cornmeal, amended to have 2/3 cup whole wheat flour replacing the same amount of white flour, and slightly more salt and nutmeg than called for. I loved the addition of whole wheat flour — the cake was sweet and moist but nutty and slightly crunchy in addition to being very tall because of all that baking powder. It was perfect with after-dinner Aperol. (I know it’s technically an aperitif, whatever.)