Noodles tossed with lemony broccoli pesto! I made this recipe when my broccoli was past its prime and it was a great way to get the flavor back so don’t feel like you have to use perfect, fresh broccoli. This is the third day of noodle salads for a week’s worth of different noodle-based lunches. See the full post with all recipe links here.
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Rather than the usual recipe plus explanation of why you should try it, this week I thought I’d give you a week’s worth of lunch plans. It’s the summer. Did you guys notice? It’s hot. Here’s what happens for me when it’s like this. My appetite goes down during the day and I basically just want to eat watermelon. Then the sun goes down and I’m ravenous and cranky. Not the best or smartest way to live. I think we can all agree.
Enter cold noodle salads. I can always make room for some cold noodles for lunch! And they are so fast. The slowest part is waiting for the water to boil for the noodles. So let’s get efficient and commit to noodle lunches all week and cook them all in one big batch. Then all you have to do is grab your cooked noodles and toss them with whatever you have in the fridge. And did I mention this is pretty darn inexpensive?
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Peanut sauce is so great. It’s not that I don’t love peanut butter, but peanut sauce is peanuts at their best. It’s peanuts showing themselves off in new custom tailored suits.
This recipe incorporates the peanut sauce from my “Good and Cheap” cookbook. You only need half of it, but I suggest you make the whole recipe because you will want to have it around for dipping or slathering in general. Also, if you have any homemade peanut butter kicking around from the other week I strongly suggest you use it in this!
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Hot, fresh, flaky, gooey empanadas are one of my favorite late-night exhaustion dinners. We have a great empanada place in the ‘hood so it’s taken me a while to bother trying to make them at home.
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