Recipe collection
Each dish balances flavor, clarity, and flexibility—swap vegetables by season, adjust heat to your table, and use the timing cues that matter more than the clock.
Time: about 35 minutes · Serves: 4
Sauté onion, carrot, and celery in olive oil until soft. Add garlic, tomato paste, and a pinch of chili flakes. Pour in broth, a can of beans, and a handful of short pasta. Simmer until tender, fold in greens, finish with lemon and parmesan.
Chef’s note: Frozen mixed vegetables work beautifully; add them in the last ten minutes.
Time: about 25 minutes · Serves: 3–4
Cook pasta in well-salted water. Brown butter until nutty, add zest and a squeeze of orange juice. Toss with pasta, parsley, and a spoonful of pasta water for gloss. Top with toasted breadcrumbs if you like crunch.
Time: about 20 minutes (with pre-cooked grains)
Layer warm farro or rice with roasted vegetables, pickled onions, and greens. Whisk yogurt with lemon, garlic, and dill for dressing. Finish with seeds and a drizzle of good olive oil.
