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!
Lately one of my favorite lunches has been a simplified variation on this egg and rice bowl from Smitten Kitchen— I love the refreshing combination of rice with lightly pickled vegetables and punchy vinaigrette, but I often don’t have the patience to crisp the rice or freshly fry an egg. Enter the soy sauce egg– I discovered it one day and had to try it, and once I did, it earned a permanent place in my lunch rotation.
What is a soy sauce egg? It’s an egg that’s been boiled to medium-hard (with a soft, jammy center, not a runny or crumbly one) and then marinated in a sweet/salty sauce to give it extra flavor. It’s the perfect accompaniment to the veggie-heavy rice bowl and gives a little heft and protein to my lunch!
Now that the weather is finally warming up, I thought I’d share one of our family’s staple summer dinners– cold Asian noodle salad. It’s tangy, refreshing, a little bit spicy, and the perfect dinner for eating outside in the evenings– perhaps with a cold beer or glass of white wine. Best of all, it comes together in a snap, with ingredients straight out of the pantry. (or if they’re not in your pantry, they should be!)
As fall finally gets into full swing, my dinner preferences are slowly switching over from refreshing, crunchy foods and sharp flavors to more mellow, filling dishes like casseroles and risottos. This one is rich, creamy, flavorful– and full of vegetables, so you don’t need to feel guilty about enjoying it. And with ingredients like bacon, onions, Parmesan cheese, Brussels sprouts, and white wine, what’s not to enjoy?
The best part (well, other than the bacon) is that the recipe skips the tedious “add a ladleful of stock, stir until absorbed, add a ladleful of stock…” steps that you usually get with risotto, and instead utilizes the oven to make the whole process a snap. This is a great weeknight meal or side dish, and I definitely foresee myself making it (or variations of it) again and again.