lemon-ricotta pasta

Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.

• 1 pound small pasta, like elbows or penne

• 1 cup ricotta cheese

• 1/2 cup grated parmesan

• 1 lemon - zest plus juice

• 1/2 cup frozen peas or 2 handfuls of baby spinach

• 1 grilled chicken breast, diced (optional)

• black pepper and red pepper to taste

• fresh basil

Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.

In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.

quiche

Looks fancy but is super easy. Make it for your mom and she will be super impressed. Makes 8 servings.

• 1 premade pie crust (if you buy the frozen ones, leave it out for 20 minutes before baking)

• 6 eggs

• 2/3 cup milk, half and half, or heavy cream

• 1/4 tsp black pepper

• any/all of the following to taste: baby spinach, shredded cheese, broccoli, diced onions, minced garlic, fresh basil, sliced cherry tomatoes, red pepper flakes, cooked ham, bacon, sausage… this is perfect for using up your leftovers.

Preheat the oven to 375º. Combine all ingredients and then pour into pie crust. Bake for 35-40 minutes or until the middle isn’t wiggly. If the edges are getting brown but the middle isn’t set, cover just the edges with tinfoil. Let it sit for 5-10 minutes before slicing and serving.

onion rings

Worth the work, I swear. Makes 2 very large appetizer quantities.

• 2 large sweet onions

• all-purpose flour

• 4 eggs

• 2 tbs mayo

• black pepper

• seasoned bread crumbs (either buy the pre-seasoned ones or make your own)

• cooking spray (I like the olive oil kind)

Preheat the oven to 425º. Tinfoil and spray a cookie sheet.

Slice the onions into 1/2 inch rings. To do this, peel the onions and cut off both ends. If you mess up any of the rings, you can still use them - they just won’t look as nice. Soak the finished rings in a bowl of water while you’re slicing to remove the skins.

Grab two dinner plates and a bowl. On the first plate, combine a handful of flour and the black pepper. In the bowl, combine the eggs and the mayo. On the second plate, pour out the breadcrumbs.

Remove each onion ring from the water, and drop it briefly on a paper towel. Use tongs for this unless you enjoy breading your own fingers. Dip it in the flour, then the eggs, and then the breadcrumbs. Make sure it’s completely covered. Drop on the baking sheet and repeat until your hand cramps.

Spray the finished onion rings with more cooking spray. Bake for 10 minutes on each side.

breakfast smoothie

For when you need to fool yourself into eating a vegetable. Makes 2 smaller smoothies or 1 very large one.

• 1 banana

• 1 cup frozen fruit (I like mixed berries but anything will work here)

• 1 handful baby spinach

• 1 scoop vanilla protein powder (optional)

• Orange juice and/or water

Combine all ingredients in a blender/food processor/whatever you have. Add 1/4 cup of liquid to start. Blend, and add more liquid to your preference. Serve immediately or freeze overnight.

rice & beans

A staple. Microwaves well and is perfect for lunch. Serves 4.

• 2 tbs olive oil

• 1 white or yellow onion, diced

• 1 3/4 cups chicken or vegetable stock (or water, in a pinch)

• 1 cup uncooked rice

• 1 15-ounce can black beans - do not drain

• Half of a lime

In a large pot, warm the olive oil over medium heat. Saute the onion until translucent. Add the stock/water and bring to a boil.

Add the rice and beans, stir to combine. Cover the pot.

Turn the heat to as low as it goes, and then simmer undisturbed until all of the liquid is absorbed - 18-20 minutes. Remove from heat, add the lime juice, and mix with a fork before serving.