This is not the sort of recipe you make on a harried Tuesday night, when you’re stretched in a million different directions, and efficiency is the core operative. There are no promises of it being ready in under 30 minutes, or of dirtying only one pan*. Instead, this is the type of recipe you break out when you have a moment to breathe, to at-least-partially concentrate on the task at hand, and to get a little lost in the process. Yes, it requires more attentiveness than the set-it-and-forget-it-ness of most recipes today. And, yes, you will need to be puttering about or near the kitchen for most of this time, but that’s time you can spend catching up on a great podcast, making other components of your meal (if you choose to eat this as a side, rather than the main event), or doing a bit of meal prep to help you along in your week.
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feta
Greek Roasted Potato “Poutine” With Arugula
Stubborn and steady, I’m a creature of habit. In many ways, this is a positive: having a routine means I sleep well, usually manage to fit in some form of exercise (I’m a recent morning workout convert), rarely misplace my keys, and pretty much always have the fixings for a healthy breakfast on hand. Of course, I have my share of bad habits as well. Lately, Andrew and I have been trying to break ourselves of one such pattern: our dependence on delivery and takeout.
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