Cooking and Covid-19: We Can All Be Like Beyoncé

Husband and I spent part of Memorial Day weekend doing something so normal: We planted tomatoes, herbs, squash, eggplant and a few other vegetables in our little urban raised beds. But, of course, we are all oceans away from normal. To me, staying home and staying isolated lately feels a bit like the tale of the boy with his finger in the dike. We may soon be washed away by those who are eager to be out and about. If you go to church, the mall or the beach, you won’t see me, but I hope you are safe.

Two masked faces and one very cute dog

May 7, Thursday

Plenty of people are getting tired of cooking every meal, every day (more on that later). I get that, and it’s one reason I love leftovers. It also is a reason to love ways to cook that require little effort. Here are a couple such dishes that also make great leftovers. Having recovered as an adult from the canned sliced beets of my childhood, I love fresh beets now, with their sweet deep flavor and gorgeous colors.

First, the raw beet and carrot salad here takes no cooking. There are many versions out there if you want a recipe. The salad is essentially a pound of raw, peeled beets (3 or 4, depending on the size) and two large…