An Easy, Fancy-ish Way to Celebrate Love
And three easy recipes to get you there...
It’s hard to believe that it’s February. It’s hard to believe the news that drops every day. And yet as we hit the least exciting stretch of winter (no more holiday glow), we still need dinner, right? At least maybe we can gather around the table with people we love and eat something delicious that wasn’t too hard to make. Let’s find comfort there.
A couple of quick housekeeping things. To all of you who are already paid subscribers THANK YOU. Also, I’m sorry. In full disclosure, I’m still figuring this out, and I decided to lower the price of this newsletter. I know from unscientific, anecdotal research that everyone wants help figuring out what to make for dinner, especially if those recipes are easy and vetted. Switch to paid so you can cook all the things! Tell your friends! Like! Comment! Spread the word!
Also, join me for a zoom Valentine’s Day Cooking class! In addition to the weekly line up of three fuss-free weekday recipes, the Wild Card is my Valentine’s Menu—Seared Duck Breast, Oven Polenta, a Citrusy Salad, and Chocolate Pudding. It’s easy to pull off, but also special. Skip the restaurant prixey fixey (as my lovely friend Elizabeth said the other night), cook with me in the late afternoon and sit down to a delicious meal with yourself, your kids, your partner, your friends, your neighbors… you get it.
Details HERE or buy tickets directly HERE.
Also, if you live locally and sign up for the class, Post Wine & Spirits is offering 20% off their recommended pairing, Olga Raffault Chinon.
Okay, sorry, so much talking. Onto the recipes…
Sheet Pan: Roasted Carrot and Black Bean Tlayudas
Okay, so I love all the recipes this week (and every week, that’s the thing about this newsletter), but I think this is one that you should memorize and make every time you need a quick, easy dinner that uses up the odds and ends in your refrigerator. Tlayudas are like tostadas, but the tortillas are baked in a hot oven instead of fried. They’re so good, and if you load them with veggies, as above, you have your whole dinner on one plate and you don’t even have to bother with utensils.