Tag: basil

vegan frittata

vegan frittata

Is it December yet? 2020 has been a heck of a year. We hope you and your loved ones are safe and healthy. We know several friends who have caught the coronavirus, so we are taking this pandemic very seriously. We are staying home as much as possible and haven’t even been to the grocery store since March. Instead, we have been using curbside pickup and buying products online. We rarely order takeout and have been cooking up a storm at home, so we’ve stocked our cupboards with bulk items to make a variety of meals at a moment’s notice. We have an entire cabinet with meticulously labeled glass jars filled with quinoa, lentils, oats, pastas, flours, an assortment of grains and rice—and of course, the dark chocolate chips that Adam claims are an essential part of his daily nutritional needs. We also keep plenty of canned goods in the pantry, like black beans, whole italian tomatoes, and coconut milk, so we can enjoy dishes like our colorful Caribbean Black Bean Salad, garlicky Pasta Puttanesca, or the easy Indian Curry with Chickpeas and Cauliflower from our cookbook any night of the week. There are dozens of delicious meals you can whip up by simply keeping a few kitchen staples on hand. This new recipe has been on repeat in our house for the past several months, and it comes together in less than 30 minutes. Breakfast, lunch, or dinner—this vegan frittata is a clear winner.

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zucchini rotini with pecorino and fresh herbs

zucchini rotini with pecorino and fresh herbs

This post was created in partnership with Barilla®. All opinions are our own.

Have you heard the word? There’s a new sauce on the scene—it’s lean, mean, and vibrant green. This year’s 8th annual Barilla Pasta World Championship held last week in Paris brought together 14 chefs from around the world, each representing their country and competing for the title of World Master of Pasta. One of the finalists, Australian chef Nicola Pelligana created his signature dish—Spaghetti with Zucchini and Italian Cheese Foam—that captured our attention.

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pasta d’estate

pasta d'estate

This post was created in partnership with Barilla. All opinions are our own.

Last month, Husbands That Cook turned 4! On April 29, 2015 we published the first two recipes on our website—Triple Chocolate Fudge Brownies and Penne with Zucchini and Lemon. If someone were to tell us back then that we would soon have our own cookbook, we wouldn’t have believed it for a second. What began as a hobby and a creative outlet where we could share recipes with our friends and family quickly turned into a full-time gig. In just 4 years, we’ve had opportunities to travel all across the US, learning about exotic flavors and inventive cooking techniques, and meeting so many new friends along the way. But one thing hasn’t changed since day one—we are still obsessed with pasta! So today, to celebrate our 4-year blog anniversary, we thought what better way to do it than with a vibrant summer pasta featuring fresh basil, garlic, and colorful heirloom tomatoes. Let us introduce you to our newest recipe: pasta d’estate—it’s as romantic as it sounds.

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bucatini pistachio pesto

bucatini pistachio pesto

This post was created in partnership with Barilla®. All opinions are our own.

Looking for some Spring dinner inspiration? We have a recipe that will certainly satisfy your seasonal search. If you enjoy pasta as much as we do, and you love trying new ways to prepare pesto, this is the perfect provision for your Meatless Monday.

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