On the Fly

A Spring Veggie Saute with Magic Green Sauce, Roasted Tofu with (Not) Peanut Sauce, Brazilian Chicken, and Super Speedy Carbonara

For me, this May has come with the best kind of unpredictablility. Maybe lets call it serendipity. It’s meant neighbors and my kids friends coming over at the last minute for dinner (nothing makes me happier), speedy dinners pulled together after walking in the door from Sundays spent on the soccer sidelines (looking at you, spaghetti carbonara), and aisles of green at the grocery store and farmers market—fresh vegetables that are begging to be taken home and futzed with as little as possible. Spring feels full on this year, and this week’s dinner line up is here for it. If you’re curious what I served in between these meals (hot dogs, grocery store chicken fingers), take a look at Tuesday’s post that goes through how I actually make dinner happen.

Sheet Pan: Roasted Tofu with (Not) Peanut Sauce

I know you’ve seen this recipe before here, but I can’t stress enough how this peanut sauce (here made with tahini—hooray for another thing to add to school lunches!) turns all the odds and ends into your fridge into a meal. You can see in my picture, I cut up a block and a half of tofu, threw some leftover rice into a pan to crisp it up (but of course you could use fresh rice or noodles), and then pulled out whatever bits of things we had and set them out on the counter for everyone to make their own bowls.