Pasta Puttanesca

Pasta Puttanesca This is a great pantry pasta that you can pull together in no time, with ingredients that you likely have sitting around in your house. I love the salty and spicy ingredients here, like capers, olives, anchovies and red pepper flakes, that give this pasta its kick. Feel free to include your own additions or take out those that don’t suit you.

Chickpea and Artichoke Tagine

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For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)

Make Your Own Panini

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Make your own panini dinner rivals taco night in our house. We lay out a spread of different cheeses, along with condiments, like pesto and an array of mustards, and of course lots of different fun veggies to choose from. You can use the below list as a starting point for inspiration. Everyone picks their favorite fillings and waits patiently (☺) while their Panini cooks and gets brown and crispy on the outside and gooey on the inside.
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Every once in a while I love to have a big salad for dinner. When salad is our main dish, some of the heartier eaters in my family often ask me tongue and cheek, “so, now that we’ve had our salad, what’s for dinner?” The addition of crunchy whole grain croutons and lots of feta cubes along with the many fresh veggies makes for a hearty dinner, even for the salad skeptics. This dinner salad is inspired by a recipe from the Barefoot Contessa, with a few (healthy) tweaks.