Welcome fall with the deep autumn flavors of parsnips, leeks, sage, and nutmeg.
God bless those Italians! They have cleverly begun recreating all my favorite pasta shapes—like orzo—into gluten-free pastas. While this imported pasta isn’t cheap (unless you’re reading this blog from Italy) it was definitely worth the splurge. This is a Cooking Light recipe renovation, a quick, tasty side dish or main.
This is one of our favorite easy meals, so I wanted to share the technique with you today. You can also just do a very simple olive oil and salt-and-pepper coating.