Given my historical predilection for the stuff, I thought that I’d be constantly daydreaming about peanut butter during my week of PB purgatory. Happily, I’ve discovered that with enough delicious new recipes thrown into the mix, old familiars don’t beckon to me quite as convincingly.
I started simple for lunches, just to make the weaning process less painful. Mark Bittman’s hummus, in all its lemony and cumin-spiked glory, pairs perfectly with pita wedges and sliced vegetables. For dinner, I’ve made things more interesting: I roasted a chicken and turned the leftovers into a burbling pot of soup, complete with dill, celery, carrots, and brown rice. I spiced up a head of broccoli by roasting it with olive oil and garlic, then tossing in toasted pine nuts, Parmesan, lemon juice and zest (run, don’t walk, to Ina Garten’s recipe). I made a pan of roasted tomatoes from the same cookbook, magically turning the sad winter produce into concentrated pockets of garlicky, balsamic-y flavor. They’ll be amazing on sandwiches, over pasta, or alongside scrambled eggs.