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Tuna Pasta with Capers in a White Wine Sauce
Simply Recipes / Elise Bauer Often, canned tuna isn’t given a second glance, possibly due to its less-than-appetizing appearance or the mundane tuna sandwiches of childhood. However, canned fish has significantly improved recently. When selecting canned tuna, I prefer those that are certified by the Marine Stewardship Council, are tasty, and fit within my budget. Once you’ve found a brand of tuna you enjoy, you’re set. This particular dish is a nostalgic nod to my favorite childhood dish, chicken piccata, using similar ingredients and flavors but with ingredients from the pantry.
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Grilled Vegetable Skewers
Simply Recipes / Photo by Ellen Mary Cronin / Food Styling by Rochelle Honeygan Burgess On a recent trip to the farmer’s market, I impulsively filled my basket with zucchini, eggplants, and peppers, dreaming of the amazing dish I’d make. Instead, we ended up having pancakes for dinner, and those vegetables have been staring at me since. Determined not to let them go to waste, I decided to whip up these Grilled Vegetable Skewers. Is there anything more delightful than food served on a stick, especially when it includes cheese?
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Fast Peanut Chicken Ramen Noodles
Simply Recipes / Ciara Kehoe Taking advantage of pantry staples, one of my favorites being Trader Joe’s squiggly noodles for their excellent sauce retention and versatility, I’ve decided it’s time to clear out a half-used packet that’s been in my cupboard for months. This Peanut Chicken Ramen Noodles recipe is perfect for using up those noodles and the last bit of peanut butter, providing a quick dinner in under 30 minutes.
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Chicken Caprese Sandwich
Simply Recipes / Hannah Zimmerman Hannah Zimmerman suggests, “This grilled chicken Caprese sandwich is perfect for a simple weeknight meal or a delightful weekend lunch. Feel free to scale up the recipe for a summer outdoor gathering.” These sandwiches can also be easily prepared on a stovetop if the weather isn’t cooperating.
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Red Lentil Dahl
Simply Recipes / Elise Bauer After a visit to a local Indian grocery store, inspired by the variety of spices, seeds, and pulses, I stocked up. This week, I’m using those ingredients to make a comforting red lentil dahl. What’s great about red lentils is their quick cooking time and their ability to become creamy without the need for blending. I’m planning to serve this dahl with store-bought naan, which I’ll enhance with garlic butter and warm in the oven.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
