It has been a hot second since I last posted a recipe (see my last one here). However, after all of the comments and DMs after I posted this lil crab pasta salad dish on Instagram earlier this month, I knew I had to share this recipe with y’all!
Before we kick off, I used a Texas-shaped pasta to make this dish (you can buy some here). BUT you can obviously make it with a variety of pasta types. I’d recommend using shells, orzo, rotini, or penne… but totally up to you!
Eggplant Parmesan has long been one of my parents’ favorite dishes. I feel like every time we go to Ti Amo – our favorite Italian spot in the Vail Valley – at least one of them gets eggplant parmesan (or, at the very least, chicken parmesan).
As a result, I grew up eating eggplant parmesan. And, when I finally taught myself how to cook, I tried to make the dish. And failed miserably. Before then, I had never known that proper eggplant parmesan requires soaking the eggplant rounds in milk before breading them and blah blah blah COMPLICATED.
So I figured out how to make my own easy eggplant parmesan recipe. This vegetarian recipe has fewer calories than a traditional eggplant parmesan, it’s faster to make, and (most importantly) it’s easier to make.
If you know me, then you probably know that I’m a pasta fiend. Truly, the fastest way to my heart is by feeding me carbs. So is it really any surprise that one of my favorite go-to dishes is this spinach lasagna rolls recipe?
This dish is one of my favorites to make because a) it only takes about 20 minutes of prep time (and requires verybasic tools), b) it makes enough to have leftovers for a week, and c) it has spinach in it so you’re basically eating a salad. That’s how that works, right?
I’m baaaaack! Sorry for the radio silence, kiddies. Sunday night I was like “Monday’s a holiday… no post” and then Monday night I was like “I’m a deep-fried lobster who did nothing but lounge around looking at attractive men all day but somehow that’s all super exhausting so I’m going to sleep instead of writing Tuesday’s post”.
And now y’all know what my thoughts sound like… and why I choose not to voice like 88% of them. Yep, I know, you’re thanking me for that.
So now for today’s recipe: orzo with peas. Y’all. This is one of my all-time favorite recipes. I make it all of the time for dinners with friends, or I’ll make a giant vat of it on Sunday and eat it throughout the entire week. It’s always a huge hit… plus this orzo with peas recipe is super delicious hot or cold! Keep reading for the full recipe (and there’s an AMAZING giveaway at the bottom of this post!)
Growing up, one of my favorite dishes my mom used to make was her baked ziti. Actually, I’m pretty sure this is still my little sister’s favorite meal on earth. This baked ziti recipe is definitely the most-requested meal in my parents’ house, even now. And by far. Andddd for good reason: it’s delicious and crazy-easy to make!
In fact, this baked ziti recipe is so simple that I’m pretty sure that my grandmother who has never even turned on her oven in her house (yep, really) could make it.
So, basically, if you have no clue how to cook but need to eat (or have kiddos – the kids I babysat always loved this dish), this is the dish for you! All you need is a stove, a mixing bowl, and a large baking pan (I also like this orange one)!
Plus, who doesn’t love the combination of carbs and cheese? I mean really.