Some Recent Dinners

Potato gnocchi with hot sausage, peas & mint

Recipe from NYTimes cooking

Pork chops with peas, mint & feta

Recipe also from NYTimes cooking

Pasta primavera

Ingredients

  • 1 ½ pound seasonal veggies

  • 12 ounces pasta

  • ⅔ cup grated Parmigiano-Reggiano (at room temperature)

  • ½ cup crème fraîche / whole milk Greek yogurt (at room temperature)

  • ¼ cup fresh herbs

Recipe

  1. 💦 Boil water for pasta

  2. 🧈 Melt butter in a large skillet over medium-high heat (you could use a meat fat here instead, like bacon 🥓)

  3. 🌱Add seasonal vegetables

    1. 🔪 make sure to cut them all to the same size for even cooking - we recommend roughly ¼ inch

  4. 👃🏻 Add aromatics to skillet, season, then set aside

  5. 🍜 Cook pasta until al dente

  6. 🥣 Drain pasta & transfer to a big ol’ bowl

  7. 🌱 Add seasonal veggies & fresh herbs to pasta (bowl) and tos

  8. 🧀🥛 Mix in cheese & cream

  9. 🎀 Ribbon your best olive oil over it.

  10. 🍝 Serve