Gathered together in this volume are some simple recipes for dishes designed to enliven lunchtime meals. From Radicchio with Blood Orange and Mozzarella di Buffalo to The Best Quiche with Leek, Tomatoes, and Thyme, the recipes are organized under Salads, Vegetables, Soups, Sandwiches, Pasta, Seafood, Meat and Grains + Bakes.
“What we all have in common at noon is that we are looking for a meal that is nourishing, comforting, and healthy, a meal that gives us energy for the rest of the day and that is good for our body and soul,” says author and photographer Meike Peters, whose previous cookbooks are Eat In My Kitchen (2017 James Beard Award Winner) and 365.
In Noon, Peters includes some brief notes on her kitchen equipment and preferred ingredients. She cooks on an electric stove with conventional oven settings." As every stove and oven work a little differently, the most important rule for the cook is: Stay attentive and watch, taste, and smell your food. When you build a connection to the dish you are cooking, it helps lead to the results you have in mind.
Her larder is stocked with extra virgin olive oil, dark balsamic and white balsamic vinegars, Mediterranean flaky sea salt, black peppercorns, and fresh herbs that grow on a windowsill: basil, rosemary, and thyme.