The theme for this week is quick, easy, and delicious.
My Ribeye and Veggie Orecchiette is hearty while still feels light. There’s very little added oil but lots of flavor. And it’s so versatile, you could substitute all of the ingredients to make it your own – eggplant instead of zucchini, add red peppers, mushrooms… The recipe is really just the foundation for whatever you like.
The Panko and Parmesan Encrusted Chilean Sea Bass over Oven Roasted Asparagus is light yet satisfying. I finish the dish with a squirt of lemon juice, which gives the fish the right amount of acid and cuts through the richness of the fish.