Craig Claiborne’s Pasta con Asparagi from Food52. Quick enough for a weeknight and pretty cheap when asparagus is in season. Since Matt thinks I am trying to starve him to death if I serve a single meal not containing meat I added bacon, which seemed a natural addition to this vegetarian meal. The sauce is sort of a mashup of carbonara and tomato, but retains the simplicity of both. Add bread and salad and you have a meal.
Wheat Berries with Roasted Vegetables from Food & Wine. Another addition to my growing stable of go-to lunch recipes. Nutty, toothy wheat berries are simmered with thyme and cranberries and then tossed with roasted carrots, leeks, and mushrooms. Add a little fresh goat cheese and you have a winner. Healthy and filling and addictively tasty.
Garlic Butter Asparagus Pasta from Diethood. This is the first time I have included a recipe in the roundup that I am not actually keeping in my ginormous binder of recipes. I thought this was fantastic in every way (inexpensive, fast, tasty) and Matt thought it was “meh.” I know better than to try to make a “meh” recipe a second time. Al the joy I get out of it is negated by Matt’s indifference. (Grrr) But I wanted you good people to know about this dish. It’s great for spring, when asparagus is plentiful and cheap, but also for summer when you don’t want to use the oven.
P.S. If you like my recipe roundups you’re almost sure to like my Pinterest boards.