There has been a definite theme on the blog lately: I have not felt like cooking much. During a heat wave like the one I am currently experiencing here in one of the northernmost parts of the south, this is pretty normal. The sticky humidity saps everybody’s energy. At this very moment the dog’s tongue is practically on the floor and it feels as though there isn’t enough water on the planet to keep either of us hydrated. When the weather gets like this, I tend towards one-pot meals that require minimal effort. Because in tiny kitchen, turning on the stove for even a brief period of time heats up the entire house! This bell pepper and onion bruschetta is what I like to call a low and slow recipe: it comes together quickly and the heat on the stove does not get turned up too high. You get a quick, delicious, and filling meal without having to sacrifice all of the effort your HVAC is putting in!
When I asked my mother what sort of dishes I should consider cooking for National Garlic Month, she immediately waxed poetic about the virtues of Pasta Aglio e Olio. For twenty minutes. This is a woman who hates to cook and here she is, telling me that I just have to make aglio e olio. You can eat it on it’s own, she said! Toss in leftover veggies the next day and you’ve got a garlic pasta primavera! It makes frozen veggies NOT taste like overcooked, watery mush! You’ve GOT to make aglio e olio! As it turns out, a plant-based version comes together in a snap.