bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.

vegan pasta alla vodka

Just trust me on the coconut milk. I thought it was weird too. Serves 4 very generously.

• 1 lb pasta (rotini, elbows, penne, etc. - something small)

• 1/4 cup olive oil

• 5 cloves garlic, minced (or more, who cares)

• 6 ounce can tomato paste

• 14 ounce can unsweetened/full fat coconut milk

• 1 tsp salt

• 1 tsp red pepper flakes

• black pepper, fresh basil to taste

• 1/4 cup vodka (if we’re being honest you can skip this but it’s in the name)

• optional: 3 handfuls spinach

• optional but highly recommended: 2-3 sundried tomatoes, diced very small

Cook the pasta according to package directions. Reserve 1/2 cup pasta water.

While the pasta is draining, heat the olive oil in the same pot over low heat. Add the garlic and stir until fragrant. Do not let it brown or it will be gross. Add the red pepper flakes and sundried tomatoes if using.

Add the tomato paste. It’s really thick and doesn’t “stir” so I used the back of the spoon to smear it around and mix it into the garlic/olive oil.

Add the vodka if using. Shake the can of coconut milk well, and add. Whisk to combine so it’s not lumpy. Add salt, black pepper, and fresh basil.

Add the pasta water (until the sauce reaches your desired consistency) and the spinach. Stir until the spinach has wilted and the sauce just starts to bubble. Stir in the pasta.

balsamic pasta salad

perfect for warm weather and keeps well in the fridge. serves 4 generously.

• 12 ounces bowtie or other small pasta: cooked, rinsed, and cooled

• 1 pint cherry tomatoes, sliced in half

• 3 cups fresh spinach, roughly chopped

• 1/2 cup red onion, diced

• 8 oz. (1 cup) mozzarella cubes (I use chopped string cheese when feeling lazy)

• could also add 1 lb. grilled chicken, diced

dressing: (also phenomenal over any kind of salad)

• 1/3 cup olive oil

• 3 tbs balsamic vinegar

• 2 tbs mayo

• 2 tbs Parmesan cheese

• 1/2 tbs dijon mustard

• 2 cloves garlic, minced

• 1/2 tsp dried basil

• salt and pepper to taste

Combine dressing ingredients in a food processor, blender, or jar with secure lid and blend well.

Once the pasta is completely cool, combine with vegetables and cheese. Toss with half of the dressing before putting in the refrigerator, and serve with extra dressing.

chicken rotelle

my mom’s go-to. great for leftovers. serves 4 generously.

• 16 ounces rotelle pasta, cooked according to package directions

• 1 small green bell pepper, diced

• 28 ounce can crushed tomatoes

• 1/2 cup water

• black pepper to taste

• olive oil

• 2 lbs. boneless skinless chicken breasts, diced

• 1 small onion, diced

• 6 ounce can tomato paste

• 1 tsp basil

• 2 cloves minced garlic

• 2 tsp sugar

Brown the chicken in oil and remove from the pan. Add onion and pepper, and saute until tender. Add crushed tomatoes, water, black pepper, tomato paste, basil, garlic, and sugar. Bring to a boil. Add chicken, cover, and simmer on low heat for 30 minutes. Serve over pasta.

penne rosa

A lighter version of penne a la vodka. Serves 4-6.

• 1 pound penne

• 1 tbs olive oil

• 4 cloves minced garlic

• 1 pinch red pepper flake

• 15 ounce can diced or crushed tomatoes

• salt and pepper to taste

• 4 cups fresh spinach

• 2 chicken breasts, cooked and cut into bite-size pieces

• 3/4 cup tomato sauce (in the can, not jarred marinara)

• 1/2 cup plain Greek yogurt

• 1/4 cup grated parmesan

Cook pasta according to package directions. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.

Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.

Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.