For the last four or so years that we’ve lived together, my husband and I have spent weekend mornings lazing around in bed. Around 10 AM, our bed became think tank HQ for plotting out weekend days and nights. There were big, strategic decisions to be made: where might we want to go eat for dinner? with whom should we try to make plans? what fun things did we want to do?
Now weekend mornings are just a little different. For one: they begin earlier, as the newest member of our household doesn’t understand the concept of sleeping in. For another: it’s a lot less think tank, a lot more operations management. When and where and how are we going to squeeze in naptime and feeding time and cleaning all the things time? For one more: we spend a lot less time planning Saturday night and more time planning Monday night. As in, what can I make for dinner that will be quick and easy and also quick and easy?
The husband came up with the below. Bonus: it’s good hot or cold and even sneaks you some veggies.
Almost Greek Tortellini Salad
- 1 package tortellini
- 1 red onion, chopped
- about 3-4 oz sundried tomatoes, preferably packed in oil
- 1 container cherry tomatoes, cut in half or quartered
- 1 cucumber, peeled and diced
- about 4 oz feta cheese, crumbled
- a big handful spinach
- obviously optional – olives. I hear some people like these.
- for the dressing:
- olive oil
- red wine or balsamic vinegar
- dash cumin
- salt, pepper
- 1 clove garlic, finely minced
- dash oregano
- Bring a large pot of water to boil and cook the tortellini according to the directions; drain. While this gets going, prep all your veggies and put them into a large bowl.
- In a small side bowl, whisk all of the dressing ingredients together. (Note: the cumin adds just a hint of sweet that I really like against the general saltiness of the dish.)
- Add the warm, drained tortellini to the veggie bowl and give it a toss. Add the feta and give it a thorough mix before adding spinach and dressing. Serve warm or cold.
This was deliciously easy, which is a good thing since the pictures didn’t come out (see above, obvi). Which means I’ll get another crack at posting something a little more light-friendly. Also: the fact that you can serve this warm or cold makes it a perfect dish to bring to your new mom friends. Just saying: heating things in the microwave can be a challenge.
After gorging ourselves on french onion soup mac & cheese for a week, it’s time to atone for our sins. Or at least get some new vegetables circulating in the system.
I’m practicing my future mom skills with this “recipe:” what’s in the fridge tonight, will it be done in less than 20 minutes, how can I make it look like pasta, and will it be at least as good the second and third and fourth times?
Tw0-Tomato Basil Lentil Salad
- 1 cup red split lentils (these turn almost risotto-y when you cook them, which is a bonus for me)
- 2 cups water or vegetable broth
- 3 cloves garlic, peeled and smashed
- 2-3 bay leaves
- big handful cherry tomatoes, quartered
- handful sundried tomatoes, chopped
- 1 bunch scallions, chopped (green parts only)
- big handful basil, chopped
- big handful feta
- dash olive oil
- juice from 1/2 lemon
- salt, fresh ground pepper
- optional: salad greens (spinach, mixed greens, arugula, etc.)
- Combine lentils, water, garlic cloves, bay leaves, and a dash salt in a medium saucepan. Bring to a boil, reduce to a simmer, and let it cook for about 15 minutes, or until the lentils are cooked through.
- While the lentils cook, chop the rest of your veggies.
- When the lentils are done, remove the bay leaves – and if you have a garlic press, which I really, really hope you do – pass the cooked/softened garlic through the press and mix it all around. Combine lentils with tomatoes, scallions, basil, feta olive oil, lemon and give a good toss.
- Serve on top of salad greens for a little more oomph, top with freshly cracked pepper.
The big bonus from this lentil salad is: it actually looks and tastes like risotto. So basically, we’re eating straight pasta for the second week in a row! Hollerrrrr.
Fun fact about me: in college, when most of my female classmates were dressing as “under-dressed fill-in-the-blank (nouns)” for Halloween, I went as a teenaged boy. A teenaged Newsie, to be precise. Because there’s nothing like a light-hearted song and dance number about ending child labor, right?
On Friday, it took all of 30 minutes to conceive of and execute on this salad (inspired by Cooking Light). Meaning I had plenty of time to drink some vino and get to Newsies the Musical (!!) on time, along with my former roommate, also a former Newsie for Halloween. Word to all my Boston friends: it’s coming (as in the production, not this salad) to your city next.
Greek-ish Barley Salad with Sundried Tomatoes
- grated lemon rind from one small lemon
- juice from one small lemon
- olive oil
- about 2 tablespoons red wine vinegar
- fresh basil, chopped
- salt, pepper
- 1 cup quick-cooking barley
- 1/2 red onion, thinly sliced
- about 10 oz cherry tomatoes, quartered
- 1 cucumber, peeled and quartered
- about 2 tablespoons sundried tomatoes in oil, thinly sliced
- 4 oz Feta cheese, crumbled
- Bring two cups of salted water to a boil, add barley, reduce heat and cover. Simmer for about 10-15 minutes, or until all of the water has been absorbed.
- Meanwhile, combine lemon rind through salt and pepper in a large bowl and whisk to create a nice dressing.
- Add red onion through cucumber to the dressing bowl and toss gently. When the barley finishes, mix that in and add sundried tomatoes with oil, as well as Feta cheese (the heat from the barley combined with the oil and the Feta cheese will create a nice creamy texture).
- This is lovely served both immediately and chilled.
Since the blueberry mint salad extravaganza, I’ve been decimating the Trader Joe’s shelves of quick-cooking farro and barley. It’s just so good, and so easy, and so…tasty, while being healthy. Perfect for seizing the day.
It’s official: I’m starting to feel like a human being again. After nearly five days of not changing out of my pajamas, I finally put on real people clothes this morning and even dragged myself to work. I do feel sort of sorry for my colleagues, who are giving me a wide berth. I promise…I’m packing Purell.
Feeling human again started with making this salad. There are so many strong flavors in here you can’t help but wake up the taste buds. And let’s face it: when you start tasting again – you start feeling and thinking again. Or at least I do. Recipe inspired by Food and Wine, but really, you can do this with anything you have in your fridge.
Warm Quinoa Chickpea Salad
- 1 cup quinoa
- 2 bunches bok choy, chopped
- 10-12 cherry tomatoes, quartered
- 1/4 red onion, finely diced
- 2 cloves garlic, minced
- 1 can chickpeas, rinsed
- olive oil
- 2 oz feta cheese (goat also works)
- 3-4 scallions, chopped
- juice from 1/2 lemon
- a large handful parsley, chopped
- simple vinaigrette – I like a dash of olive oil, balsamic, garlic powder, cumin, lemon juice, salt, pepper, crushed reds and just a splash of apple cider vinegar, whisked together
- Rinse quinoa well; cook according to directions.
- While quinoa cooks, prepare and chop all of your vegetables. Whisk together your vinaigrette and set aside.
- With about 3-5 minutes to go on your quinoa, heat olive oil over medium heat in a saute pan. Add minced garlic and chickpeas, cook about 2 minutes, or until chickpeas are warm. Add bok choy and cook for a minute, then turn off the heat.
- In a large bowl, add all of your ingredients together – quinoa, veggies, chickpea, etc. Squeeze the lemon juice over the salad. Add the vinaigrette last and serve warm.
This is the perfect meal. It’s healthy, delicious, and oh-so-easy to make. And the Husband, no quinoa lover, had TWO bowls.