Bruschetta is such a wonderfully fresh dish. It’s a wonderful appetizer, or works well as a light lunch when paired with a bowl of soup or a filling salad. Juicy tomatoes, basil, olive oil, crusty bread, and garlic — I mean really, what more could you want?
Granted, January isn’t the ideal season for fresh tomatoes, especially if you’re under a few feet of snow. But what better way to relive the glorious summer days than to put this on the table? It may just tide you over until June.
I have posted about lasagna before, but this recipe merits its own post.
I really like lasagna because it’s a great way to maximize your returns in the kitchen. I tend to make a lasagna every couple of weekends, because I can afford to spend a bit longer cooking and I get 5 to 6 meals out of it (of course, if you’re cooking for more than one person this may not apply to you). And, with Fall firmly setting in here, there’s nothing like a piping hot pasta dish to warm up my soul.