I recently asked some friends to share some of their easy (5 ingredients or close to it) go-to recipes and tips. We all have kids and need fast easy dinners with a minimum of ingredients and prep work (stuff you can make ahead and keep in the fridge for an easy heat-up-serve meal). All comments from the last month (and specifically this crispy tofu post) got deleted during a blog renovation so feel free to leave a link or comment here with your tip or recipe and check out The Forest Feast, Sunday Suppers, Small Plates & Sweet Treats and Wild Apple Journal.
And now for the rest:
“I have no recipes to add to the list, except to recommend Rao’s tomato sauce, which Erin Jang turned me onto. it’s $8 which seems insane for a jar of tomato sauce, but it is so far and above the regular stuff that it’s 100% worth it. we put it on rotini pasta, then put a little arugula and parmesan on the side and feel like geniuses.
- Lentil soup
- Squash and leek soup
- Apple and yogurt cake (I have several variations but this is latest)”.
Whole ravioli dish recipe here.”
a little less than 1/3 cup pepitas, toasted (I don’t usually toast)
1 cup lightly packed cilantro leaves and stems
1/3 cup freshly grated Parmesan cheese
3 cloves garlic, peeled
2 tablespoons fresh lemon juice, plus more if needed
2/3 cup extra-virgin olive oil
Fine-grain sea salt
Combine the pepitas, cilantro, Parmesan cheese, garlic, lemon juice and a splash of the olive oil and blend with an immersion blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and add salt or more lemon juice, if needed.
“Here are two of my weekly go-to’s – both pastas because I <3 carbs.
Very easy and not too many ingredients (which were some of the criteria we discussed):