Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.
This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.
I’m late to the kale party, but have been looking for healthy vegetable recipes to serve as side dishes. This is a super easy (you tear the leaves with your hands, rather than chop them, and you don’t even have to dry the leaves after you rinse them) and quick side for a weeknight dinner.
We celebrated the end of a long week with this fresh, flavorful, garlicky steak. You start by blending garlic and salt into a paste, and then add fresh herbs, olive oil, red pepper flakes, and lemon juice. This sauce is called a salmoriglio – use as a marinade and then serve it over the sliced grilled steak.