I love hitting up the patio to grill. Nothing tastes more summertime than something that’s been given the char treatment — especially when it comes to your fave proteins and veggies. But here in North Carolina, some days are just too damn hot. Too hot to fire up the grill, too hot to heat up the oven, and almost too hot to eat… but we *have* to eat.
For this reason, I think it’s super important to have a few go-to recipes that will cool you down while also being substantial and nourishing for your bod.
This soba noodle salad does just that; this soba noodle salad is LIFE.
I’ve enjoyed tuna salad sandwiches my entire life. (Does that make me weird?) But growing up, it was the mayo that reeled me in. The creamier, the better. (Does that make me weirder?)
Disastrously, mayo has become a “sometimes” thing these days because in my 30s, my metabolic rate isn’t quite like it was in my teens; I can no longer eat 6 oz of cheese with crackers or run a train on a nacho platter at 11pm. (I mean, I want to, but you know… repercussions.)
But thanks to healthy gems like avocado and Greek yogurt, I’ve been able to recreate the creaminess I covet sans guilt. Plus, finding substitutions has also compelled me to play around with recipes. Little did I know, way back when, that a tuna sandwich could be much more than a jumble of mayo and scallions. There are umpteen ways to jazz up this good stuff, and this Greek spin is one of my faves.
I’ve been flirting with the idea of making bread from scratch for years (along with pasta, tortilla shells, compound butters… the list is lengthy). But, of course, ignorant assumptions held me back. I thought that I either a) needed a bread machine which I have no room for right now, or b) had to be some sort of artisan baker with mad kneading skills and maybe a degree in baking science.
Turns out you need neither of those things! [Insert giddy dance]
Sometimes you just need a plateful of fancy fries for dinner. And when you’re an adult, you can do these sorts of things; this is adulting done right.
This is also what eating your anxiety looks like.
You see, there’s a bit of a stressor brooding over me and I can’t seem to step from beneath it. In less than a month, a good friend and I are catering an engagement party.
I’ve never catered anything in my life. I’m excited! And I’m terrified.
This party is for our dear friends who will be tying the knot this fall. I love them and I feel like I’ve grown incredibly close to them since moving to Raleigh so of course, in true Dana fashion, I’m having nightmares about coming up short on fancy crostini, people grumbling about the sangrias not being boozy enough, or people naysaying the playlist. (For the record, I’ve never made a sangria that wasn’t boozy and I’ve NEVER made a shitty playlist.) But after staring at the menu specifics on Monday, I decided that I needed to eat my worries away.
The Italian language can make just about anything sound romantic and frilly, and this dish is a pretty great example of that. Though pasta aglio e olio sounds elegant, it translates to “pasta with garlic and oil”. Woah-hoh!
But, there is a bit more to it than that.
This dish is created by lightly simmering sliced garlic in olive oil and, if you know what’s good for you, dried red chili flakes. This oily goodness is tossed with your fave long pasta — typically spaghetti — as well as freshly chopped parsley, and some parmesan or pecorino-romano. Some recipes will tell you to nix the cheese, but not *this* recipe.
(Who denies cheese, ever? Ridiculous.)
Though my husband has always spoken highly of this dish, I wasn’t too interested until I saw David Rocco’s recipe on David Rocco’s Dolce Vita.
Two words: toasted breadcrumbs.
At first blush, I thought adding carbs to carbs was hella sinful and something I should avoid, but heck no. How many of us eat bread with our pasta?