Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them. I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)
Do you have a few hours with nowhere to go? Grab your biggest pot and make this Bolognese – you’ll be glad you did!
I wish I had a story to tell you about this recipe, but I really don’t. I made it last Saturday, which was rainy and cold. We stayed in and let it simmer all afternoon while we did work around the house – Bolognese is simple to make, but it needs to cook for a few hours in order to thicken up and let the flavors develop. It smelled absolutely amazing while it cooked; we kept wandering into the kitchen to check up on it. It felt like an eternity had passed by the time we sat down to eat, but it was well worth it.
This is one of those super simple dinners that started out as a vague idea and ended up as a complete masterpiece.
I went to the store knowing only that I wanted to make something with pasta and canned pumpkin. I picked up a few basic ingredients like broth and arugula and a few new-to-me items like grana padano, a hard, nutty cheese that’s a little milder than parmisiano reggiano, and perciatelli, a delightfully squishy pasta that’s like bucatini’s thinner cousin, and started playing. The result was a quick (20 minutes, most of which is spent waiting for water to boil) dinner that’s perfect as a satisfying dinner for one, a romantic dinner for two, or a crowd pleaser for an impromptu dinner party.
Lasagna is sacred in our house. We make it every year for Christmas Eve, using Shawn’s “secret recipe.” It’s expensive and fattening and totally the kind of thing that you only make once a year. Until last week, it was also the only lasagna Shawn will touch – you should have seen the look on his face when I tried to use slices of eggplant instead of noodles for some of the layers a few years ago. I was scared that there might be mutiny.
But I finally did it! After years of trying, I made a healthier lasagna that not only met his approval, but also had us fighting over the leftovers.
Roasting chicken has become my latest Sunday tradition. Ever since I made one with lemon and za’atar a few weeks ago, I’ve been hooked! Unfortunatly, while I love the whole chicken/starch/vegetable meal the first night I don’t really love it as leftovers. Salads get boring, so I’ve been trying to come up with new ways to use leftover roast chicken. (Although it is tempting to just make flautas every. single. time.)
I’ve been meaning to make stuffed shells with cream sauce for a while now… I think I saw a picture when I was flipping through an issue of Everyday Food back in February, and I haven’t been able to get the idea out of my head. Well, I finally got around to making them and all I can say if oh my god these are delicious!