Pasta with Baked Feta and Tomatoes

So apparently a year or two ago, this recipe (or a variation thereof) swept the internet with its simplicity and deliciousness, and I just missed it. But I discovered it recently and have promptly added it to my slate of weeknight dinners, because it’s just that easy and just that good. Basically, you chuck a block of feta and some cherry tomatoes into a baking pan, roast them for a bit, then toss in some cooked pasta and basil and you’re basically done.

With a sprinkle of crushed red pepper and some garlic, the finished dish is pretty fantastic, even if it’s not the most attractive thing in the world. The feta is creamy and salty, the tomatoes are bright, and you get an extra kick from the pepper to go along with the slightly sharp garlic (it’s barely cooked so it retains that sharpness). I will totally be making this over and over again!

I used farfalle, but any pasta shape would work pretty well here, I think. Just make sure there’s enough space in your roasting pan to add and toss your pasta, or you lose some of the convenience!

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Chile-Lime Squash Tacos

squash-tacos

Now that it’s winter I’ve been seeing a lot of squash in the market– butternut, acorn, kabocha, and delicata, not to mention other kinds I’ve never tried before. But one thing that all of my go-to recipes have had in common is that they’re kind of heavy-tasting– chock-full of warming spices and comforting, rich flavors. That all changed when I saw this recipe at Smitten Kitchen.

Her original recipe uses acorn squash and fresh chile, but having neither of those I improvised and am so glad that I did. Using delicata squash allows you to eat the skin of the squash along with the flesh, and Sriracha handily takes the place of fresh chile pepper. When served up in tacos with black beans, avocado, and feta cheese, this squash makes for a quick and easy weeknight meal that’s light, fresh-tasting, and greater than the sum of its parts.

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