This kale is treated like romaine lettuce in a caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. You could also use Swiss chard. If you’re worried about the raw yolk in the dressing, feel free to omit it. I riff on this salad all the time, adding extra vegetables, playing with the dressing, using different cheeses, adding leftover protein or I leave it just as it is here, a delicious kale caesar salad. Keep reading
Zucchini and summer squash are so abundant in the summer months. You start by sautéing the zucchini with garlic and chili flakes, then you add some lemon, cream and cheese and toss with the noodles. Creamy zucchini fettucine is like a lighter, brighter fettuccine alfredo. It also comes together in no time—the veggies will be ready by the time your pasta is cooked. You’ll love it, I promise. Keep reading
I’m away this week on vacation, but I wanted to keep bringing you some tasty summer meal ideas. Here’s one of my favorite, super simple summer pasta dishes from Good and Cheap: Pasta with eggplant and tomato. It’s mid summer so you should be able to get eggplants for a relatively low cost, and you can either grab a can of tomatoes, or make this with fresh tomatoes if you can afford them. Tomatoes are so sweet and delicious right now! The sauce for this pasta cooks in the time it takes to boil the water and cook the pasta. I made it recently and doubled the recipe and it kept very well in the fridge. Keep reading
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.