Lemon zest and juice makes this a brightly flavored one-pot dish. It's also great for picnics and patio parties because you can serve it at room temperature.
Look for nutritional yeast at health food stores and some grocery stores. It’s adds a cheesy and nutty flavor to many dishes. It’s optional in this recipe. To make your own bread crumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.
To toast the panko bread crumbs, use a toaster oven. Or place them on a small pan and toast in the oven while it's preheating. Watch carefully, because they burn easily.
Stir‐fries are quick, easy, and a fantastic way to use those single carrots, celery stalks, and handful of other vegetables sitting in your fridge. One key to a fast stir‐fry is the size in which you cut your vegetables: The smaller you cut them, the quicker they will cook.
When you boil quinoa for a couple of minutes, then roast it in oil, it develops a crispness that's almost like nuts. Here the crisp‐roasted quinoa almost coats the potatoes, and you finish the whole thing off with melted cheese.
If you can find purple potatoes, use them here. With a simple green salad—and in summer, sliced ripe tomatoes—this is a perfect lunch or light supper. With scrambled eggs, warm tortillas, and salsa, it's weekend breakfast. Add any good bean dish and you have a satisfying dinner. Other grains you can use: amaranth, fine bulgur (#1).
For the perfect amount of lemon flavor in our Spaghetti with Lemon and Olive Oil recipe, we mitigated the fresh lemon juice and lemon zest with cream. Using equal amounts cream and olive oil kept our recipe’s sauce creamy and fruity. To get the sauce to cling to the pasta, we let the sauced pasta sit covered for a few minutes to allow the pasta to absorb the flavors and the sauce to thicken.