Characteristic: quick

  My son often asks me to  make mac n' cheese. I don't make it nearly often enough for his liking. When I say I don't have time (to make the bechamel/cream sauce and bake it) he says, "just make the quick version!" So here's the quick, stove top version that he loves almost as much.   Variations Add vegetables such as peas, broccoli, cauliflower or finely chopped kale or chard about 3 minutes before the pasta is tender. See this cauliflower pasta and this Brussels sprout pasta for similar dishes with vegetables. ... Read more »

This is a quick dinner stand by, especially in cooler months. Just a small amount of grated Parmesan or Pecorino and a bit of hot, starchy, salty pasta-cooking water turn these simple ingredients into a complex dish in a just a few minutes.   I vary the ratio of kale to pasta, up to two bunches of kale to 3/4 lb pasta, depending on what I have on hand. And I particularly like using Joe's Long Cayenne peppers (grown and dried by Ayers Creek Farm here in the Willamette Valley) which are less spicy than typical cayenne's and add sweetness and depth to the dish as well as some heat. This recipe is similar to the classic Orecchiette with Rapini (spring Raab).... Read more »

There are many versions of this classic Spanish soup, served cold or at room temperature (when it was first made, before refrigeration) and most include tomatoes, cucumbers, onion, garlic, stale bread, a bit of sweet pepper and olive oil and wine vinegar. You can play with the ratio based on what you have and/or your tastes.  ... Read more »

  Whether you have just one zucchini or three or four, they make a delicious frittata.  ... Read more »

[caption id="attachment_6164" align="alignleft" width="631"] The simple version, sans avocado.[/caption] This is so quick and delicious. The plain version is just tomatillos, onions, garlic, Serrano chilies and cilantro. The second version includes an avocado, blended in for a creamy, deluxe version.... Read more »

  This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.  ... Read more »

The technique/recipe is inspired by a dish called Dressy Pasta Risotto from Dorie Greenspan’s wonderful book Around My French Table. My addition of cauliflower and liberal grating of fresh nutmeg and the omission of much of the butter and all of the mascarpone started me on a path of other versions.   I used tubetti pasta (small, very short tubes) though they can be hard to find. They are sometimes called salad macaroni and you can also use small elbow macaroni. It is critical to us a small shape though not quite as small as orzo.   Serve this dish with a green salad for a simple dinner.  ... Read more »

Here are two quick and delicious ways to use garlic scape pesto.   Albacore with Garlic Scape Pesto   I particularly like this pesto with tuna. Oregon Albacore is a delicacy in the Pacific Northwest and delicious both canned and fresh. I serve the canned albacore cold but if you have fresh you can sear it or cook it to your liking. Thin out about 1/2 cup of garlic scape pesto with a little heavy cream or a little hot water and add another squeeze of lemon juice to make a sauce you can drizzle. Serve the tuna with the sauce and a green salad on the side.  ... Read more »

Garlic scape pesto is spicy and fresh and creamy and delicious in a variety of dishes. I make it with either a handful or two of parsley or basil tossed in and a good squeeze of lemon juice.  ... Read more »

  Over the years I've come to use scallions/green onions and spring onions (above) regularly. These lovely, long elegant onions that show up at the markets and CSA shares in late spring deserve to be made the center of a dish like in these very quick to make pancakes. And market/CSA scallions and spring onions tend to come with all the tops and please use them all. Spring onions vary in size. I like to use quite small ones (about 1-inch thick and 2-3 inches long) but just be sure you have a good mix of onion bulb and green stalk.  ... Read more »

Mustard greens pair nicely with the sweet and fragrant green garlic, the immature stalks of garlic, used much like green onions, in the spring. And the brown mustard seeds give the dish a little zip and crunch. I had this over black beans and rice one day and with a fried egg the next. ... Read more »

Starter, snack, lunch, dinner (with some good bread). . .I could eat this at any time and in great quantity.... Read more »

-adapted from Vegetable Harvest by Patricia Wells   The Oregonian ran this recipe of Patricia Wells' many years ago and I've made it ever since. I would never have thought to   flavor asparagus with bay leaves and rosemary but after the first time it became an instant favorite. If you have access to fresh bay leaves (there are several bushes and trees in my neighborhood and I've made friends with the owners for just the purpose of regular access to fresh bay leaves) this is a great place to use them.... Read more »

One beautiful spring evening when I couldn't bear the thought of coming in to cook dinner I threw together this little sauté and it was a keeper. The spices make it a bit more interesting and the cool yogurt a nice counter point. You can use most any vegetable and can certainly make it spicy or play with other seasonings, like adding ginger or coriander as well. I used chard, potatoes and onions in this version. ... Read more »

-inspired by Julia Moskin   This theoretically serves 2 but of course scale up as you like. I eat this whole dish by myself with ease. If the dish is a bit rich, finish with a good squeeze of lime juice or some sherry vinegar. Corn varieties really vary in the their sweetness so taste it and see what you think.... Read more »

[caption id="attachment_4932" align="aligncenter" width="640"] Roasted cherry tomatoes on toast topped with a soft-boiled egg and basil and chives.[/caption]   I love many, many versions of tomatoes and bread and here are a few favorites:   Tomato Bread (Pa Amb Tomaquet)   The Spanish (and Basque--this is a Basque version) and Italian and probably many other cultures have versions of this. I eat it for breakfast in late summer though I realize that might not be everyone’s cup of tea. But it’s a wonderful snack or appetizer or a part of an informal dinner as well.   Toast or grill the bread. Rub with garlic (little or lot or not at all, in fact). Cut the tomatoes in half on the equator and then rub the cut side of the tomato onto the toasted bread pressing as much juice and flesh into the bread as you can. You’ll be left holding the skin and a little pulp. You'll need half a tomato per slice of bread, more or less. Salt generously and drizzle with oil. The bread may fall part a bit and will get quite soggy—just as it should! Eat immediately, then make another!:)... Read more »

Tomatoes, olive oil, salt. That’s it. When the tomatoes are good it’s honestly all you need. And I make sauce with slicer and heirloom tomatoes, not just sauce types, all the time. It takes a little longer to cook down because they’re so juicy but with a little patience and high heat it’s pretty quick too.   Olive oil Fresh tomatoes, diced (I don't bother pealing or seeding them) Salt A little butter, to finish (optional)   Coat the bottom of a wide skillet with olive oil. Heat over high heat until shimmering. Add tomatoes and a few pinches salt. Stir well, turn down to medium high and simmer, stirring often, until sauce thickens to your liking. Taste, adjust seasoning with salt and a tablespoon or two of butter, especially if the sauce is quite acidic.  Butter is THE perfecter of tomato sauce. Serve over spaghetti with Parmesan and fresh basil. ... Read more »

I tossed this together once when I needed to use up both kohlrabi and fennel and since I always have lemons and Greek yogurt on hand, that's what went in the bowl with the vegetables. A little salt and olive oil and black pepper and that's it.... Read more »

When it gets hot in Western Oregon (which varies summer to summer) I have a phase where I cook as little as possible and do as much assembly and quick prep dishes as I can. This falls in that category. Adjust the quantity to suit your needs.... Read more »

I came up with this one day in typical cook-with-what-you-have fashion. I had been eating steamed or sautéed raab with just olive oil and salt for a few days when I noticed a piece of feta and a jar of harissa in the fridge--a beautiful and tasty union! If the raab is on the strong/bitter side it's always best to blanch it in plenty of boiling, lightly salted water, drain and then sauté briefly in a bit of olive oil until tender. If it's quite sweet (early in the spring when it's still cold out--warm temperatures bring out the spice) you can just cook it in a little water all the way and skip the sautéing step.   You can make this for 1 person or many. It takes 4 -5 minutes to make, start to finish.... Read more »