Italian Week

By coincidence, a lot of the recipes we've been cooking this week have been Italian.

First, we got a bunch of cherry tomatoes to make a batch of Smitten Kitchen's farro (but we forgot to get basil, whoops):




















Then we had a glut of cherry tomatoes that started getting a bit old, so we made the bon appetit summer bolognese (We remembered to get more basil for this!). This is one of my favorite pasta dishes. It's DELICIOUS, satiating, fast, only dirties two dishes, and uses fresh cherry tomatoes to make the sauce. It reheats nicely, too.

















 
Prior to that, we'd made the Italian rustic loaf, and the date soup, which used some some mushrooms: 

Rising!

Finished product!

Then, thinking to use up some of our costco mushroom glut, we made the New York Times cooking baked orzo recipe, but forgot to add the mushrooms. The result was still delicious, and it was completely eaten up within 24 hours. It's kind of like a super fast and easy risotto made of giant rice, with creaminess coming from the cheese. A second attempt (with successfully adding mushrooms, and adding less Parmesan) on Saturday worked


We managed to save more of this for leftovers by having snacks in the afternoon, but it's disappearing fast. For people without an NYT cooking subscription, here's the recipe: