The weekly meal rotation: recipes that can be made entirely from pantry ingredients, meals that come together in less than an hour, dishes that sound good no matter what you’re in the mood for, recipes you know by heart and can shop for without a list and can prepare without the directions.
My mom’s standards included cheesy ham and potato casserole, taco salad, tuna-noodle casserole, spaghetti, hamburger-green bean casserole, porcupine meatballs, and roast. When we walked in the door after school, threw our backpacks on the ground, and went into the kitchen for an afternoon snack, our first question was always, “What’s for dinner?” Whatever Mom said, we responded, “Again?!”
While I pride myself on trying new things, I’m a victim of routine. Maybe I’m not repeating recipes, but I’m following the same formulas: fish with sautéed vegetables and a grain, stir fried vegetables with rice, pasta with some kind of pesto and vegetables… It doesn’t matter that it’s pistachio-mint pesto one week and walnut-arugula pesto the next, it’s still the same thing.
Today I’m feeling inspired. A trip to the farmer’s market yielded these squash blossoms, which I’ll stuff, bread, and fry as a fancy treat before a comfort-food meal. (Further inspiration for our Sunday dinner came from this month’s cover of Saveur and its featured Kansas City restaurant, Rye.)