Weeknight bolognese with amanda


Food52 has a collection of recipes called Genius Recipes. I found this in that collection. Obviously, I skipped the dairy. I upped the mushroom count a little and minced them instead of chopping. The flavor was INCREDIBLE. And the best part of this amazing meal is it’s made for the weeknight. If you have an hour and a half to cook, make this. It was so good that Amanda and I had to hold our bowls three inches away from our mouths–that is how quickly we were shoving this into our mouths. I made this with bucatini which I really liked. I tried to recreate the dish three days later with a ton of girls but the bricco pasta shop was out of bucatini so I used tagliatelle instead. Still great.


Poached egg salad and slightly different addictive asparagus with mark and vane

An easy weeknight meal that doesn’t leave me feeling sick from eating too much/too fast.

The salad was the standard poached egg salad that we’ve been making for years–greens, bacon, scallions tossed with a lemon mustard vinaigrette (I always make mine extra lemony) and topped with a poached egg. I usually sprinkle bacon on the poached egg in addition to the pepper and salt

For the side, I decided to make the addictive asparagus with a twist. Instead of bacon (which was in the salad anyway), I cut and cooked chicken apple sausage and stir fried with asparagus, leeks, bacon, pine nuts. Delicious. I’ve been going through a chicken apple sausage phase.p


Chimichurri bites, padron peppers, and tomato crostini with desa

This was from last night.
I’ve made these steak bites before (for the World Cup). They were awesome so I decided to make them again. One thing that’s kinda crucial for these is the sear on all sides for every bite. It’s a pain to cut up the pieces and cook them like that but the effect is worth it

For the crostini:
Pine nuts
Olive oil

Toasted pieces of baguette. Sautéed pine nuts in olive oil. Rubbed garlic on toasted pieces. Placed tomatoes on bread. Place pine nut/oil mixture on top. Very simple.


The real star of the show was the padron peppers. I can’t believe I found them. I think the mistake that most restaurants make with these is they don’t allow the peppers to sauté long enough. These were second only to Toro’s.

Spicy turkey burgers, bean salad and radish chips with too many people

So like when I made the spicy turkey burgers for desa, I upped the cayenne pepper content. Standard recipe otherwise, same for bean salad. The real star of this show (for only me) was the radish. So I bought radishes this week at whole foods because they we’re buy one bunch get one free essentially. Anyway, that left me with a lot of radishes. I sliced these really thinly, had them sit in olive oil and thyme for an hour, and then spread them on a baking sheet and roasted for 20ish (maybe less) minutes at 425. The. Best.

Easy, healthy(ish) snack. The only bummer is the radish slices shrink a lot when you roast them so you think you’re making a lot but you’re not. Still so good.

Chicken thighs over arugula chickpea salad, salt and vinegar potatoes, and matchstick zucchini with Sorcher, Ashley and deck

So I told you about this before, but here are the recipes for the dinner I made last night. Obviously everything is gluten free. There were a few hiccups:
1. I think I would want to cut the potatoes a little smaller. I think even slicing them super thin would be great.
2. It was hard to tell if the chicken thighs were fully cooked. I ended up doing them on a pan instead of the grill.
3. I would roast the zucchini instead of pan frying them.

For the chicken: bon appetit
For the potatoes: bon appetit
For the zucchini: I made it up. I sliced the zucchini into skinny small pieces, marinated in olive oil, garlic, and pepper flakes. Pan fried for a few minutes until zucchini was soft.

20140528-225256-82376163.jpgCute baby potatoes!
20140528-225257-82377017.jpg The potatoes cook in vinegar. It’s amazing.
20140528-225257-82377827.jpgI added way more thyme than the recipe called for because I usually want way more herbs in recipes.


Steak salad and roasted sage potatoes with SarJo and Katherine

Last night, I needed to make something easy and quick so I decided to put together a simple steak salad with potatoes. For the steak salad, I marinated a piece of flank steak for 1 hour with the soyaki sauce from whole foods (one of the best marinades I think). I was going to grill it to avoid the clean up but I honestly got too lazy to climb the exta flight of stairs so I ended up just pan frying it. I sautéed pine nuts in olive oil, cut some cherry tomatoes, and mixed everything atop some mixed greens.
My favorite part of this meal was the potatoes. I sliced blue and red potatoes very thinly and then mixed the potatoes with olive oil, chopped sage, garlic, salt and let it sit for 30 mins. Then I spread them one layer thick on a baking sheet and roasted at 425 for about 30 mins. So good. They retained the sage flavor so well after sitting in the olive oil mix.
This was the wine I was telling you about. My new obsession, so good.

This meal is a great go to for the summer. It’s fast, easy, and filling. No real hassle.