Oh, I love and adore this soup. For richer, for poorer, in sickness and in health, til death do us part, I love this soup, and true love lasts forever. I first posted this recipe in the very early days of my blog, and except for the pictures and a couple of little tweaks, this recipe HAS in fact lasted forever…or for the past 8 years, anyhow. Packed with veggies, pasta and little baby meatballs, this soup has something for everyone. Ready for some soup happiness? Let’s make it!
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness. If you want to see some prettier recipes, please click here and here and here. In the meantime, let’s make it!
Hello, salad season! We are now smack into the lazy, hazy days of summer, and so I have salads on repeat in our kitchen. And while I love a good fruit and veggie salad as much as the next girl, salad for supper sometimes means you want a hearty dose of protein along with your greens. In this case, some sliced steak with a good scattering of blue cheese on a bed of spinach that has been zinged up with some balsamic vinegar.
Oh, and did I mention it has bacon? You are in, right? Let’s make it!
This soup is reason number 1,284,735 that I always make extra chicken when I am making chicken for other reasons, because leftover chicken means you can make things like this creamy, dreamy parmesan polenta chicken soup in a snap. If you have ever had a bowl of warm and wonderful polenta, just imagine it in soup form with chicken and baby spinach swirled into it, and a drizzle of olive oil on top. And if you haven’t ever had a bowl of polenta…well, you have a great treat to look forward to, because polenta is Comfort Food Extraordinaire. Ready for warm and wonderful soup deliciousness? Let’s make it!
This recipe for frying pan lasagna is just further proof of 1) my undying love for my cast iron frying pan and 2) my undying search for any way to get out of the complicated production that is involved in making traditional lasagna. This version is chock full of pasta and cheese and beef and yes, a little spinach for good luck. It’s easy and scrumptious and requires only one frying pan and exactly zero struggling with floppy wet lasagna noodles. So if you, like me, are a lover of lazy lasagna recipes, let’s make it!
Before I get into the deliciousness that is this recipe for summer corn and bacon pasta, can I ask if anyone else gets all emotional at their local farm market? Because I do. I look at the piles of local tomatoes and blueberries and corn and have to hold myself back from piling unreasonable amounts of them into my shopping basket, because I just know that in a heartbeat it is going to be fall and we will be surrounded by pumpkins and all the corn will be GONE. And so I am making very sure that I am cooking suppers full of tomatoes and corn as many times a week as I can fit them in. This recipe also includes spinach and ricotta cheese, and my favorite always-in-season ingredient, bacon. Ready for some summertime deliciousness? Let’s make it!