The Food So Nice They Named it Twice

Couscous primavera was on the menu the other night, and this simple and quick recipe did not disappoint. Couscous is another item which we now purchase from the bulk bins at the Co-Op and store in a used sauce jar. We seem to be accumulating more and more jars and other containers that we would have thrown away or recycled, and I'm excited to fill them with things I would have bought anyway to cut down on superfluous packaging.

Anyway, the couscous primavera took about 25 minutes to make (including prep time), and was not only delicious but inexpensive. However, we may shelve this recipe until the spring and summer, at which time we can get all of the ingredients from the farmer's market and make this a very local dish.

Tofu!

This post is long overdue, but I'm finally putting it up! Last week, Amanda's experimental dish was Tofu Rigatoni Casserole. Since we could not find any bulk rigatoni at the Co-Op, we used some penne we had previously purchased and seem to always have on hand these days. This was a pretty easy meal to make, and one that produced a considerable amount of leftovers, which is always good - until we forget about them in the fridge...

Eating this meal reminded me of how delicious baked pasta dishes are, and made me want to make more dishes with a delicious layer of bubbly, baked cheese on top. But alas, while eating thick layers of cheese on top of everything may be a gesture bursting with Wisconsin pride, it is also bursting with saturated fat. Oh well. Every once in a while is certainly okay though.