Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
- The Dish: Susan Feniger’s Black Pepper Clams (cbsnews.com)
- PotL◑◑k Clams – A Must Try! (potlook.wordpress.com)
this is the last of my sandwiches for the week and I had some really nice campari tomatoes and avocados and goat cheese and it`s all on a sandwich and all super easy.
This is another super simple. It takes 5 minutes to prep – 10 if you chop slow. Stick it in the oven and roast and you are done. I make a lot of polenta since it is super adaptable, speedy and gluten-free. Here is another version. Like always, I roasted the veg. With a Simple salad, you are good to go with a ton of veg.
Another oven day and I am straying from my menu planning, but that`s ok, I do it all the time. I could not decide between stuffed roasted squash and a pasta bake. I decided on the pasta bake as it does double duty. I needed more sauce for Pizza Party! and this would make extra.
I started with a base of this Jamie Oliver recipe in mind, but tweeked it a bit. I had make that one before, but didn`t like the gooey quality, so I switched the cheese and added more veg to make it a bit more healthy, but still keep the flavor. The husband said it tasted like the best lasagne ever, I thought it was more like a pizza bake. You will think it tastes like whatever you think.