A creamy Dijon dressing brings the elements together in this humble but deeply satisfying bowl of caramelized cauliflower, meaty gigante beans, and cooked barley. A sprinkling of tarragon and parsley on top provides color and an herbal contrast to all of the denser components.
Plump and buttery roasted sweet potatoes form the base of breakfast hash, while slowly cooked caramelized onions provide a savory sweetness. To serve, just scoop hash into a ramekin, top with an egg, and have a plate full of peppery bacon at the ready.
Melt-in-your-mouth slices of coppa (or pancetta, if you need to substitute) and provolone are paired with the bitter bite of broccoli rabe pesto in this crispy pressed sandwich. Don't have a panini press? Use a heavy skillet as a weight instead. Serve with a crunchy salad of radicchio and shaved cauliflower.
Fried capers and chopped almonds add bursts of flavor and crunch to this comforting bowl of pasta. If you can't find romanesco cauliflower, broccoli is a good substitute. For a more seasonal touch, add diced and roasted butternut or acorn squash to the dish before serving.
This classic, skillet-crisped Spanish tapas dish is made with just three ingredients (besides olive oil and salt): potatoes, eggs, and onions. Inverting the skillet to flip the tortilla may seem intimidating, but act with confidence and speed, and you’ll look like a pro.
An afternoon of simmering creates a rich, meaty sauce that gets spooned over creamy homemade polenta. Of all of these weekend recipes, this is the one you can't miss. Save leftover sauce to use in a quick weeknight pasta.
