Spaghetti squash is my favorite late-summer squash because of its versatility and because it’s great gluten-free pasta substitute. In this recipe, I use it to make spaghetti alla carbonara, another favorite of mine.
This recipe is the ultimate in sog-free lasagna, not to mention gluten-free and dairy-free. It is jam-packed with garden-fresh vegetables and some brined olives and artichokes for extra flavor. Make it vegetarian (or not), and serve up dinner for a crowd or have lunchtime leftovers.
I bought some kale the other day thinking I would make soup out of it. While it still feels like winter where I live, it is June and a light pasta dish sounded like a better way to use these lovely greens. The dish is simple, a great way to get your greens, and you can easily add other ingredients to the recipe to suit your tastes or turn it into a heartier meal.
My first bowl of spaghetti carbonara was eaten amongst friends in a compact student dorm in Eastern Finland. The chef was a British forestry student with a penchant for birding. He whipped up this quick dish using 5 simple ingredients: a box of spaghetti, diced ham, frozen peas, a splash of milk and a few eggs. Carbonara-style pasta has been a favorite ever since.
Several years ago, I found myself at a fancy Italian restaurant where I did not recognize a single dish on the menu. I ordered a simple Tuna dish with lemon, Kalamata olives, and parsley. Tonight, I was craving tuna-mac casserole, but what I wound up making brought back memories of that first dish.
I enjoy reading Heidi Swanson’s 101 Cookbooks blog. The recipe I have most enjoyed since it was shared last spring is Walnut Miso Noodles. It is something to be eaten in spring, when asparagus, green onions, and chard have struggled through the remaining winter soil and are their freshest and sweetest. Here, I offer a gluten-free version of one of my favorite recipes.