Did you see in last month's issue, they featured a month of easy dinner recipes? They have invited their readers to follow along with their staff and make the recipes- their staff will be blogging all about it. I looked at the recipes, and since they are healthy and yes, easy, I have decided to try them out. They even made a printable shopping list for each week! I mean, this might be easy enough for even me!
All of their photos just look so pretty. And just from a photo, you know the ingredients! No creamy mystery sauces or veggies hiding in cheese. Fresh proteins. Fresh veggies. Fresh herbs. A natural approach to flavor, I suppose you can say.
My plan is to select one or two each week to try out. I will only be making ones I think have potential to be made again and again. Which means, they have to pass the kid-test. And the lazy-chef test.
I thought I would review the recipes that I have made here. Real Simple is a very popular magazine so maybe you already saw the "Month of Dinners" article, the gorgeous photos, but haven't yet tried them out.
Recipe From Real Simple:
- 1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
- 1/2 pound button or cremini mushrooms, stems trimmed and halved if large
- 1/4 cup fresh sage leaves
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 pound fresh or frozen cheese tortellini
- 2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
- Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
- Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina
I was so proud- I tried my very best to follow all the directions to the T! I did alter a couple of ingredients but only slightly. I just used a package of pre-sliced non-fancy mushrooms. I also used dried sage (rubbed sage to be exact) instead of the fresh because that is what I already had. I probably over-seasoned the veggies, but man oh man, they were SO good.
Kate's Two Cents: Super easy. Few ingredients. Everyone loved it!
Next time I will: not mix the veggies until *just* before serving. I felt like I was bruising the squash when I mixed it up.
In case you wondered...it did not look like the picture! I love the presentation of a meal just as much as the taste. I think next time, I will show you the "real-life" pictures of what the dinners look like.