The Eliza Honey Special
on friendship and....lunch!
Hey there! On Tuesdays I share easy lunch recipes for paid subscribers.
To me, a “lunch recipe” is especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).
I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).
I met my friend Eliza Honey (who has the best name, no?) our freshman year of college way. Which means I’ve known her for longer than I haven’t known her. We’ve worked together, been on trips together, witnessed each other find our spouses and build lives, and so, so, so much more. Of all the people in the world, she’s one of my favorites. (Live in London and need some great flowers? Call Eliza!)
And for all of these years that I’ve known her, Eliza has reliably turned to the same meal over and over again so many times: instant couscous and canned chickpeas. Cheap, quick, and easy! The couscous just gets mixed with boiling water and left to sit covered for a minutes before stirring. The can of chickpeas gets…opened. That’s it! I’ve seen her eat this meal in our college dorm, in a to-go container at an office desk…everywhere!
So I really laughed when I got this message from her just the other day.
I was so tickled by her message—by its reminder of consistency, of its trip down memory lane—that I went ahead and made myself an Eliza Honey Special for my own lunch.
Yes, mine has a few more things than just couscous and chickpeas. But that’s the glory of the Eliza Honey Special. It’s a solid base that you can flourish with whatever you want. I added what was in my fridge: crumbled feta, pickled red onions from last week’s class, and some scallions, arugula and red cabbage all from my Long Season Farm staff share.
And today, I’ve got The Eliza Honey Special for all of you.
Below, for paid subscribers, the complete recipe including a great tahini dressing, plus notes:
if you’re gluten-free
if you want TONS OF IDEAS FOR MORE toppings
All of the above as a handy PDF
NOTE: For the first time since I started this newsletter FOUR YEARS AGO (!), I am raising the rate. KC&CO is now $6/month or $60/year (just a $1 increase per month). All posts older than 2 months now automatically go behind a paywall. But for the rest of this month (MEANING UNTIL MIDNIGHT TONIGHT!), you can become a paid subscriber for the previous fee of just $5/month or $50/year!!!!
THE ELIZA HONEY SPECIAL
Makes enough for about 2 generous servings
