Not five years ago, I was perfectly happy with cold lunches. Most days, I would make do with a slice of banana loaf, single-serve yogurt and a juice box. Now, lunch doesn’t seem complete without reheated leftovers! A sandwich just doesn’t cut it for me anymore.
So the name of the game for us most weeknights is to cook up enough food to double as lunches – big batches, here we come!
Scrolling through 2014 food trend predictions, I came upon one writer’s call that shakshuka would be appearing on menus all over New York. What was shakshuka and why was it so hot?
I eventually came to Smitten Kitchen’s shakshuka recipe, where she explained that it was an Israeli dish made up of eggs poached in a spicy tomato sauce. It was the perfect weekday meal – quick, filling, and would yield leftovers.
I ended up slightly overcooking the eggs, and next time, I’d make sure to have feta on hand. Still, paired with warm pita bread, it was a satisfying supper.
Silky Mushroom and Feta Fusilli
I don’t actually mind standing in line at the grocery store, because it usually gives me a few minutes to flip through aisle magazines for recipe ideas. This Canadian Living recipe for silky mushroom and feta fusilli was one such inspiration.
It was incredibly simple, with a light but creamy consistency lent from the addition of milk and pasta cooking water. That said, it was the final touch of lemon juice and zest that made the dish sing.
Silky mushroom and feta fusilli