There is no recipe I’ve made more in my lifetime than this roasted cherry tomato pasta. It’s the lowest effort, highest reward dinner I know and a complete one-dish meal.
Continue reading “ROASTED CHERRY TOMATO PASTA WITH RICOTTA AND ARUGULA”
There is no recipe I’ve made more in my lifetime than this roasted cherry tomato pasta. It’s the lowest effort, highest reward dinner I know and a complete one-dish meal.
Continue reading “ROASTED CHERRY TOMATO PASTA WITH RICOTTA AND ARUGULA”
I put a good amount of thought into what to title this recipe and the best I could come up with is… Wild Mushroom and Farro Veggie Patties. Hmmm. What would be better? Veggie burgers? Too hippy-dippy / health food-y. Croquettes? Too dated. So “patties” it is, which I’m guessing still doesn’t have you running to the kitchen.
I hope you look beyond what we’re calling these here and see the potential for deliciousness in the recipe – earthy mushrooms and chewy farro bound together with satisfying cannellini beans and amped up with plenty of garlic, shallot, fresh herbs and parmesan.
You could absolutely serve these Wild Mushroom and Farro Veggie Patties as you would a traditional burger, layered between a bun or english muffin with all the fixings. But they are also the perfect vegetarian topper to a hearty salad – something like this caesar-ish kale and roasted broccoli salad or this kale and brussels sprout number – or served simply with a roasted vegetable.
While I haven’t tried it yet, I’m also guessing you could make these vegan by trading the parm for a vegan cheese or nutritional yeast and the egg with a flax egg or aquafaba. If you do that, report back below and let us know how it went.
I hope you enjoy these as much as I do and make this recipe yours. If you do, leave a review, snap a picture and tag me on Instagram @whatweeat.nyc.
Happy cooking!
Serves 4 (each person having 2 patties)
This (Almost No Effort) Homemade Tomato Soup is perfection – bright, peak-tomato flavor accentuated by a hit of red wine vinegar, richness from a little butter and a finish of creme fraiche, and a beautiful orangey-red hue. There is no better tomato soup to serve alongside your favorite grilled cheese.
This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker.
All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.
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We’re in the thick of it in the north east. You know you’ve reached the dead of winter when a 40-degree day feels downright balmy. But here we are, so let’s make the best of it by keeping our ovens on for hours and making this slow-roasted tomato and burrata winter caprese.
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