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Mon - Meatless meal

Veggie Slider Caesar Saladis a clever way to serve Boca burgers, or something similar, without the bun. Cook the burgers according to package directions, then cut into fours. (If your veggie burger is firm enough, you could thread the pieces on bamboo skewers for a pretty presentation.) Place on top of Caesar salad with lots of grated Parmesan and garlic croutons.

Tues - One pot, please

Farfalle With Sausage, Tomatoes and Cream (recipe below) is a one-pot dish that can easily be prepared in less than 30 minutes. It's easy to make, and if you're lucky, you'll have leftovers. Pasta dishes are often better reheated the next day after the flavors have had time to meld.

Wed - Rotisserie chicken

We're making California Club Quesadillas tonight and you know when a recipe is named after the Golden State, it includes avocado. The "club" part indicates bacon. Place a large flour tortilla in a skillet and layer with bacon crumbles, diced avocado and tomatoes, shredded rotisserie chicken and shredded cheese, then top with another tortilla. Cook over medium heat for a few minutes, then flip. It's done when the cheese is melted and the tortilla is browned. Serve with fresh fruit.

Thurs - Sweet and salt

Grilled cheese sandwiches are elevated by ingredients other than cheese, and in this case it's thin ham and pear slices that mingle with baby Swiss cheese for Pressed Ham and Pear Sandwiches. Make them on thick slices of country bread spread with Dijon mustard. Add some peppery arugula, too. Serve with your favorite bean soup.

Fri - Southern smash

Sauteed Chicken Cutlets With Jack Grits and Tomatoesputs dinner in one bowl and on the table quickly. Start the grits first, adding shredded Jack cheese when they are done. Saute sliced onions in a half butter-half olive oil mixture then add a minced garlic clove when onions are soft. Remove and set aside, then saute seasoned chicken in same pan. When browned on both sides, return onions and any liquid to pan. If the mixture is dry, add a splash of wine and then a handful of grape tomatoes. When they burst, scoop it all over grits in a bowl.

Janet K. Keeler can be reached at or (727) 893-8586. Follow her on Twitter at @roadeats.

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Farfalle With Sausage, Tomatoes and Cream

2 tablespoons olive oil

1 pound sweet Italian sausages, casings removed

-1/2 teaspoon dried crushed red pepper

1 cup chopped onion

3 garlic cloves, minced

1 (28-ounce) can crushed tomatoes with added puree

-1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)

-1/2 cup (packed) chopped fresh basil

Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by -1/4 of a cup if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Serves 6.

Source: Bon Appetit via