The beaver is a proud and noble animal

340g unsalted butter
1/2 tsp salt
120g icing sugar
375g all-purpose flour

1. Cream the room temperature butter.

2. Add powdered sugar and while mixing on low.

3. Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.

4. Transfer dough onto a floured surface and shape into a rectangular brick shape. Wrap in plastic and chill until firm, about 1h.

5. Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.

6. Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min, rotating baking sheet in the oven halfway through.

7. Transfer to a wire sheet to cool.

Note:
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.

4 medium cucumbers, peeled and thinly sliced crosswise
60ml / 1/4cup sour cream
1 tbsp white wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 small red onion, halved and thinly sliced
3g / 1/4 cup chopped fresh dill
Kosher salt
Freshly ground black pepper

Place the cucumbers in a large colander and toss with a couple of large pinches of salt. Set the colander in a large bowl or in the sink and let the cucumbers stand 30 minutes at room temperature to release some of their water.

Meanwhile, whisk the sour cream, vinegar, oil, mustard, a pinch of salt, and a few grinds of pepper together in a large bowl; set aside.

Gently pat the cucumbers dry with a paper towel. Add the cucumbers, red onion, and dill to the dressing and toss gently to combine. Taste and season with salt and pepper as needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

1 1/2 cups quinoa, rinsed well
2 3/4 cups water
1/2 teaspoon kosher salt
2 cups cherry or grape tomatoes, halved
1 large English cucumber, chopped
2 small bell peppers, cored, seeded, and chopped
Kosher salt
Freshly ground black pepper
1 cup store-bought or homemade basil pesto
1 tablespoon red wine vinegar

Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Fluff with a fork and transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Place the pesto and vinegar in a large bowl and stir to combine.

Add the cooled quinoa, cucumber, peppers, and tomatoes to the dressing and toss to combine and evenly coat. Taste and season with salt and pepper as needed. Serve at room temperature or chilled.

Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.
Leftovers can be refrigerated in an airtight container for up to 3 days.

Kedgeree, a traditional Anglo-Indian recipe, often calls for smoked fish, but for a light weeknight meal, substitute it with steaming fresh fish right on top of the rice.

2 large eggs
2 Tbsp. ghee or extra-virgin olive oil
1 small onion, chopped
1 tsp. (or more) curry powder
3/4 cup basmati rice, rinsed, drained well
2x 160g-170g cod fillets
Kosher salt
1/4 cup whole-milk Greek yogurt
1 stalk celery, thinly sliced on a bias
1/2 cup coriander leaves with tender stems
Lime wedges (for serving)

Cook eggs in a small saucepan of simmering water for 9 minutes. Transfer to a medium bowl of very cold water and let cool until just warm, about 3 minutes. Peel; set aside.

Meanwhile, melt ghee in a large saucepan over medium heat. Cook onion, tossing occasionally, until lightly browned, 4–5 minutes. Add curry powder, followed by rice and 300ml water. Bring to a simmer, cover, reduce heat to low, and cook until rice is nearly tender, about 15 minutes.

Season fish generously with salt and a pinch of curry powder, if desired. Lay fish over rice and continue to cook, covered, until rice is tender and fish flakes apart when poked with a finger or fork, 8–10 minutes.

Divide yogurt among bowls. Top with fish and rice. Halve eggs and arrange alongside. Top with celery and coriander. Serve with a lime wedge alongside.