Farfalle with Garlic, Spinach and Breadcrumbs

Sometimes the best pasta dishes are the simple ones, with a few powerful ingredients. This dish uses anchovies, which impart a deep (but not fishy flavor) and lots of garlic and some pepper flakes for a kick. The spinach and the breadcrumbs add some additional brightness and crunch. And the best thing is, you can throw this pasta dinner together in the last minute.
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Puttanesca Fish

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Putanesca has all of my favorite antipasti ingredients combined into one delicious sauce: olives, roasted peppers, capers and anchovies. Most recipes call for eating this sauce over pasta, but I was inspired by a recipe from Giada De Laurentiis where she paired it with fish - and I was sold. The salty and spicy sauce tastes perfect paired with any simply seared white fish and this bright arugala and fennel salad.
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Green Goddess Dip with Veggies

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Sometimes, its fun for the kids (and adults) to have a platter or raw veggies with a great dip, at dinner. I love this green-goddess dip, adapted from the Barefoot Contessa, with its fresh basil, scallions and lemon. This recipe makes a good amount, so place the extra in a ball jar – you will want to dip everything in it!
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