The other day Marlo pulled out some leftovers his mom had given him, pasta e fagioli, pasta with beans. I snuck a bite (having eaten earlier) and it was so good, even cold! I couldn’t get it out of my mind so I decided to make my own last night. I had made a pasta…
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Pasta with Baked Cherry Tomatoes
Our larger tomatoes are ripening slowly this year, which is surprising given the heat. But our cherry tomato plants are going crazy! We’ve been adding them to everything, making nectarine and cherry tomato salads (because my nectarine tree is also in full production mode), slicing them and adding them to quesadillas, making salsa, and of…
Pureed Beets with Yogurt and Za’atar from Jerusalem
Saturday we had lunch with some friends, over in the cooler part of the bay area. It was nice to escape the heat–and even better to visit with our friends. I brought a couple of dips as appetizers and gambled on a new one that had caught my eye, Pureed Beets with Yogurt and Za’atar…
Corn Quesadilla
I made the best lunch the other day: a corn quesadilla with avocado and salsa. The corn was leftover grilled corn on the cob. If you don’t have any leftover corn, you can cut the kernels off and saute them quickly in a pan like I did with these corn and zucchini chalupas. Just heat…
Vietnamese Breaded Pork Chops and Stir-Fried Asparagus
I was on my own for dinner the other night and pulled a pork chop out of the freezer to defrost, not sure what I was going to do with it. I ended up making these Vietnamese breaded pork chops, which was a far cry from what I had in mind initially. But I’m glad…