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.
Tag Archives: tomato
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.
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 is a recipe from The Mozza Cookbook.
So I set off the smoke detector in my apartment the other day.
I’ve made this pizza recipe several times before, but I was always too lazy to dust the bottom of my dough with semolina flour. I’d already bought rye flour and wheat germ specifically for this recipe, so why drop close to $4 at Ralph’s for a finishing touch? This time, however, I was determined to “do it right.”
Ah, hubris. Within minutes of popping the pizza into the oven there was smoke, the wailing of smoke detectors, and the gnashing of teeth. I had forgotten to clear away the excess semolina flour, which was rapidly turning into carbon in the 550 degree oven. Much flapping of dish towels and opening of windows ensued.
However, the pizza was still as delicious as always. I’ve tried several other homemade pizza recipes, and despite the funky/expensive ingredients, this really is the best. Just, you know, be careful not to burn your house down.
This is not really a formal recipe and can be adapted for whatever you have on hand.