I am a huge fan of anything that makes weeknight dinners just a little easier and store bought fresh ravioli and frozen peas are just that. Most grocery stores carry some version of fresh pasta - I got mine at Whole Foods at their new pasta “bar” but I have seen fresh ravioli at Trader Joes as well. If you don’t see fresh ravioli, check the freezer case where there will definitely be some options. While you are there, grab some frozen peas. Frozen vegetables get a bad rap probably because of the old school mushy vegetable medley. In this recipe I quickly blanch the frozen peas in the pasta water and serve them on top of the ravioli and a drizzle of brown butter. This recipe only has 6 ingredients (including salt and pepper) but it feels like the height of sophistication thanks to a couple shortcuts.

Consider this a weeknight risotto. Normally risotto takes a lot of hands attention to stir and get the creamy consistency. There is a time and a place for that type of risotto but this recipe isn’t it. The staring is replaced by the oven cooking the risotto rice in stock and then finished with a little more stock to smooth it out. I also like to roast the squash alongside the risotto so there is minimal hands on cooking time.

This is one of my go -to easy weeknight dinners when I don’t feel like cooking. It comes together really quickly and is healthy and nourishing.

I am pretty sure I eat some version of this squash, lentil, and coconut milk situation at least 2 or 3 times a month. I always have the ingredients on hand and it becomes a healthy and delicious vegetarian meal with very little effort.

Soups are the easiest meals that can be made out of basically nothing. If you have a couple vegetables, an onion, salt and pepper and some stock or even just water, you can create a delicious soup. The key with all pureed soups is to cook down the vegetables until they are basically falling apart, that way when you blend them, they will get all sorts of creamy and luscious.