Monthly Archives: July 2013

Bowtie Pasta with Arugula Pesto, Sundried Tomatoes, and Olives

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I know that some of my friends are not yet on the arugula bandwagon (and may, in fact, be active arugula haters), but I love it. However, I’ve found that it doesn’t last very long in my refrigerator because it gets too moist. Making this pesto is a great way to use up arugula fast. This is the perfect quick weeknight dinner.

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Filed under Main Courses, Uncategorized

Panzanella

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Panzanella, or bread salad, is a great way to get rid of stale bread and take advantage of gorgeous summer tomatoes.

This is a loose recipe that can be adapted based on what you have on hand. I had two leftover dinner rolls and could think of no better use for them than this salad. It is simple, hearty, and delicious.

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Filed under Salads, Uncategorized, Vegan

Roasted Broccoli

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This is adapted from a Simply Recipes recipe.

I love broccoli, and this is my favorite way to prepare it. It’s lemony, a little spicy, and a little crispy. This is meant to be a side dish, but sometimes I eat a whole batch for dinner. Yes, more than a pound of broccoli for dinner. Yes, I’m a little odd. But you should try it!

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Filed under Side Dishes, Vegan

Fettuccine Alfredo with Spinach

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This is adapted from Emeril Lagasse‘s recipe.

Sometimes when the green arrow’s got you down, you crave comfort food. Sometimes you have leftover heavy cream in your fridge from making ice cream. Sometimes you feel a little scandalized by the ingredients in this dish so you add spinach.

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Filed under Main Courses

Zucchini Fritters

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This is a Smitten Kitchen recipe.

I never know what to do with zucchini. Sometimes I grill it with peppers, onions, and tomatoes. Sometimes I make my mom’s zucchini bread. But until I tried these fritters, I hadn’t bought zucchini to highlight as an ingredient. So if you have some zucchini sitting neglected at the bottom of your CSA box, give these a fry.

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Filed under Side Dishes