This is a very loose recipe, but one that I make a lot. This is a good way to use up a lot of vegetables and great for a quick weeknight dinner.
Category Archives: Main Courses
This is a Real Simple recipe.
Most Sundays I cook a big batch of something protein-rich to eat for dinner throughout the week. This was one of my more successful attempts: its deliciously complex and the flavors kept up over a few days in the refrigerator (probably due to the scallion and lime wedge toppings). Most of the ingredients are pantry staples and I think that other vegetables could be added to make this even more wholesome.
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.
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.
This is a New York Times recipe.
Every time I feel the least bit under the weather I make this soup. To me, it is the definition of nourishing; the vegetarian equivalent of chicken noodle soup. It is surprising how rich it is given that it does not rely on stock. So if you’re sniffling and your mommy’s not around, give it a try.
This pasta is great for a weeknight, last-minute dinner. Though it has little redeeming nutritional value in its original form (its basically pasta, butter, pepper, and cheese), I usually use whole wheat pasta and olive oil to make it seem a little healthier. Regardless, it is scrumptious!
This is a Martha Stewart recipe.
In Kitchen Confidential, Anthony Bourdain distinguishes restaurant and home cooking by the amount of butter used and the use of shallots. This recipe uses butter and shallots, which might be why it tastes so delicious.
This is a great recipe to have on hand if, like me, you open a bottle of red wine, drink a glass, and then forget about the rest of the bottle until it’s too far gone for consumption by itself. It’s a great way to use wine left out after a party or two buck Chuck.