practical vegetable preparation for unhurried meals — an original illustration — ILLUSTRATED STUDY / 03SUNDAY CHOP

Everyday cooking · An independent notebook

A little preparation goes far

A thoughtful collection of original notes on practical vegetable preparation for unhurried meals. Begin with a small observation, then make room for a closer look.

Explore the journal

Six considered notesOne small guideRoom to explore

Begin with note 01

A chopped garden salad

Cut cucumber, tomato and pepper into similarly sized pieces.

Read the note

Sunday Chop is a place for practical vegetable preparation for unhurried meals. Nothing elaborate is needed to begin.

From the journal

A closer look.

All six notes

01Observe

A chopped garden salad

Cut cucumber, tomato and pepper into similarly sized pieces.

02Observe

A tray of root vegetables

Arrange evenly cut roots in a single layer for roasting.

03Practice

A quick cabbage slaw

Slice cabbage thinly and dress gradually with lemon and oil.

04Practice

A chickpea lunch bowl

Combine prepared chickpeas with chopped vegetables and herbs.

05Reflect

A simple herb sauce

Finely chop herbs and loosen them with olive oil and lemon.

06Reflect

A preparation checklist

Write the cutting and mixing order for one meal.

A note from the notebook

Start where you are.

Keep a knife, a board and mixing bowls nearby. This collection begins with seasonal vegetables and a simple idea: attention is something you can practice.

Find a starting point