I can definitely say this is the last month I will have lived without a functioning kitchen for a LONG TIME. While it has been slow going, I haven’t given up hope that the remodel will eventually be wrapped or the will to cook. This post is about cooking really simple things that still taste really good (fully functioning kitchen or not!).
I’ve even been reading my way through cookbooks while dreaming about having a completed kitchen again. Most recently, I’ve been making my way through the book An Everlasting Meal. I have big plans to adopt some of the author’s cooking philosophies, like making use of vegetable scraps, turning a steak into three meals instead of one, and never, ever letting my carrot or beet tops go to waste. More on that to come…
In the meantime, let’s dive into this month’s recipe recommendations, starting with a mouthwatering baked pasta dish that takes mere minutes to make.
Baked Tomato Feta Pasta
My mother-in-law and I made this viral TikTok recipe while on vacation up north and it was not only delicious but also easy enough to assemble that Birdie helped put everything in the dish herself. All we did was season it, bake it, and toss it with hot pasta. And oh wow was it good. Find the full recipe at the link below!
I got together with two friends for an impromptu dinner and decided to make these radish toasts from The Modern Cook’s Year by Anna Jones to accompany a bright tomato salad and fresh ravioli stuffed with corn and ricotta. YUM! Find the recipe online below!
I had never thought to grill carrots before I listened to this episode of The Splendid Table, which also features Minnesota’s own Chef Yia Vang of Union Hmong Kitchen. The recipe for charred summer squash completely changed the way I think about grilling veggies!
For the carrots, I simply put them on the grill and wait until the outside is nicely charred. I rotate them a few times so they cook evenly, slice them, and top them with a splash of red wine vinegar, salt, and pepper. They were especially tasty using the Traeger grill—the added smokiness really comes through!
Best-Ever Grilled Cheese
I am not a mayo person. In fact, I am very distrusting of the condiment, having zero interest in trying Miracle Whip (with a name like that, who would??). Where I have found some saving grace for the otherwise mostly neglected jar of white goop in the back of our fridge is when it comes to making grilled cheese … AMAZING grilled cheese.
I’m going to suggest you listen to the professionals on why mayo makes for a better grilled cheese. The comments alone are worth giving the link below a click.