I got back from a trip to Spain last week and almost immediately realized how much I missed Spanish food. I knew I needed to make something smoky and slow-cooked as soon as I got home. And, of course, there had to be saffron involved.

I don’t think I’ve mentioned this here before, but I lived in southern Spain before moving to Italy. I learned so much about food while we were there, and I still think about the little tabernas we used to go to in Andalucía.

The first bite of this beef took me right back. I asked my kids if they could guess what country the flavor was from. First they guessed Mexico, then Hawaii. Finally, my older son said Spain! He told me it tasted really authentic, which I thought was pretty impressive. They both ate a ton of it.

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I made this on a day when we had swim practice and a lot going on. I started the beef that morning, and it made the house smell SO good all day. By the time we got home, I only had to make the rice.

And the rice is worth making. It only takes a pinch of saffron, but you can really taste it. The sauce was thick and perfect for spooning over the top. We had a simple green salad with it and called it dinner.

Smoky Spanish-Style Slow Cooker Beef with Red Peppers & Saffron Rice

Tender beef slow-cooked with red peppers, tomato, red wine, and smoked paprika. Serve it over golden saffron rice with a simple green salad alongside.

Serves: 6
Prep Time: 25 minutes
Cook Time: 8–9 hours on Low or 4–5 hours on High
Total Time: About 9 hours on Low or 5½ hours on High

INGREDIENTS:

For the Beef

3 lb (1.35 kg) beef chuck, cut into 2-inch pieces

2 tsp fine sea salt

2 Tbsp extra virgin olive oil, plus more if needed

½ tsp freshly ground black pepper (about 16–20 turns)

1 large yellow onion, thinly sliced

2 red bell peppers, cut into ½-inch-wide strips

5 garlic cloves, peeled and lightly smashed

2 Tbsp tomato paste

1½ tsp smoked paprika

¾ cup (180 ml) dry red wine

1 cup (240 g) canned crushed tomatoes

2 bay leaves

2 Tbsp flat-leaf parsley, roughly chopped

For the Saffron Rice

2 cups (380 g) long-grain white rice

1 large pinch saffron threads (about ¼ tsp)

2 Tbsp extra virgin olive oil

2 tsp fine sea salt

For Serving

Simple green salad with extra virgin olive oil, red wine vinegar, and flaky sea salt

INSTRUCTIONS:

Sear the beef.

Pat the beef dry and season with 2 teaspoons salt. Set the slow cooker to sear on High and add the olive oil. Sear the beef in 2 batches if needed, about 5 minutes on each of 2 sides. There’s no need to brown every side. Move the beef to a plate and add the black pepper.

Cook the vegetables.

Put the onion and peppers into the pot. Cook for 5 minutes, adding another drizzle of olive oil if the bottom looks dry. Stir in the garlic and tomato paste and cook for 1 minute. Add the smoked paprika and stir for another 15–20 seconds.

Add the wine and tomatoes.

Pour in the wine and scrape the bottom of the pot. Let it simmer for 2–3 minutes. Add the crushed tomatoes and bay leaves, then put the beef and any juices from the plate back in. Stir and cover.

Slow-cook the beef.

Cook on Low for 8–9 hours or High for 4–5 hours.

Start the saffron rice.

About 30 minutes before dinner, rinse the rice well and let it drain. Add 3 cups (720 ml) water to a heavy-bottomed saucepan and heat just until steaming. Turn off the heat, add the saffron, and leave it for 5 minutes.

Cook the rice.

Add the rice, olive oil, and salt. Bring to a boil and stir once. Cover, turn the heat to its lowest setting, and cook for 15 minutes. Take the pan off the heat and leave it covered for 5 minutes more, then fluff the rice from the bottom with a fork.

Serve.

Remove the bay leaves. Serve the beef and peppers over the rice and finish with the chopped parsley. Add flaky sea salt at the table, if desired. Serve with a simple green salad dressed with extra-virgin olive oil, red wine vinegar, and flaky sea salt.

I used basmati rice, but any long-grain white rice will work. You may need to adjust the water or cooking time for a different variety.

If your slow cooker doesn’t sear, use a large skillet over medium-high heat. The beef will brown much faster in a skillet, about 2 minutes on each of 2 sides. Cook the vegetables, tomato paste, paprika, and wine in the same skillet before transferring everything to the slow cooker.

If you can find it, choose a Spanish Tempranillo for the beef, then pour the rest with dinner.

Enjoy!

🤍 Kit

The first time I heard about tuna and white beans in pasta, I thought it sounded pretty good. But I definitely didn’t think I was going to love it. I mean, jarred tuna and cannellini beans? How special could that really be?

Turns out, very. I was wrong about this one!

This is a classic summer dish here in southern Italy, and after making it myself I get the appeal. There’s so much going on once you add the tomatoes, olives, capers, lemon, and parsley. And then plenty of good olive oil at the end. That part is important. Use a good extra virgin olive oil and really drizzle it over each bowl.

You see this kind of pasta at Italian beaches all summer long. Usually it’s fusilli or another short pasta, served cold and packed into a huge container for the whole family. I went with spaghetti here because I love it warm for dinner and, honestly, I think it looks a little more special this way. But it’s really good cold too.

And the tuna is not fishy! That was probably my biggest surprise. Buy a good one packed in olive oil and keep some nice big pieces when you toss it into the spaghetti. I also look for MSC certification on the package when I can. If you’re buying seafood anyway, it’s worth checking where it came from and choosing a sustainable option.

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One more thing: red pepper flakes. Don’t skip them! I leave them off the kids’ bowls, but I add plenty to mine. They are so good here.

The whole thing takes about 30 minutes, which still kind of amazes me considering how good it was. This is definitely going into our summer dinner rotation.

Spaghetti al Tonno with Olives & Capers

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

INGREDIENTS:

1 lb (454 g) spaghetti

Good-quality tuna packed in olive oil, 12 oz (330 g) drained weight

Cannellini beans, 13 oz (360 g) drained weight, rinsed

1 cup (150 g) datterini or grape tomatoes, halved

3 Tbsp extra-virgin olive oil, plus more for finishing

4 garlic cloves, thinly sliced

¼ cup capers, drained

1 cup pitted olives, halved (green or a mix of green and purple)

Zest of 1 lemon

1 Tbsp (15 ml) fresh lemon juice

¼ cup chopped fresh parsley, plus more for serving

½ tsp fine sea salt, plus more if needed

Freshly ground black pepper

Red pepper flakes, for serving

INSTRUCTIONS:

Prep the ingredients. Bring 12 cups (2.8 L) water to a boil in a large pot. While the water comes to a boil, drain the tuna, drain and rinse the beans, halve the tomatoes and olives, slice the garlic, drain the capers, zest and juice the lemon, and chop the parsley.

Cook the spaghetti. Once the water is boiling, add 1½ Tbsp fine sea salt, then add the spaghetti. Cook until very al dente, leaving it with plenty of bite. The spaghetti will continue to cook and soak up pasta water when you finish it in the skillet.

Start the sauce. While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the tomatoes and garlic and cook for 3 minutes, stirring occasionally, until the tomatoes begin to soften and release some of their juices and the garlic is fragrant.

Add the beans, olives & capers. Add the capers, olives, cannellini beans, and ½ tsp fine sea salt. Scoop ½ cup pasta water directly from the pot into the skillet and cook for 1–2 minutes.

Reserve the pasta water. Before draining the spaghetti, reserve enough additional pasta water to have about 2 cups total. Drain the spaghetti while it is still very al dente.

Bring everything together. Turn off the heat under the skillet. Add the drained spaghetti, tuna in large pieces, parsley, lemon zest, and lemon juice. Toss everything together, adding more reserved pasta water ¼ cup at a time until the spaghetti is glossy and everything is well combined. You may use about 1½ cups pasta water total.

If your skillet is large enough, toss the pasta by lifting and tossing the skillet rather than stirring. If the pan is too full to do this comfortably, gently stir with a soft spatula instead. Don’t be too aggressive or the beans can begin to break down. We want to keep the beans whole and plenty of larger flakes of tuna intact.

Taste & serve. Taste and add more salt only if needed, along with freshly ground black pepper. Divide among shallow bowls and give each serving a generous drizzle of extra-virgin olive oil. Finish with more parsley and plenty of red pepper flakes if you like a little heat. The red pepper flakes are especially good here, but leave them off the kids’ servings if needed.

The spaghetti: If you can, buy an Italian, bronze-cut spaghetti. Look at the pasta through the package. I want a light yellow color and a rough texture, not dark yellow, smooth, glossy spaghetti.

Tuna & beans: I gave the drained weights here since cans and jars come in so many different sizes. Just get close to the amounts listed. And definitely use tuna packed in olive oil for this one.

Olives: I used a mix of green and purple olives, mostly because I loved the color. All green would be great too.

Watch the pasta: Take the spaghetti out while it still has a good bite to it. There’s quite a bit of tossing at the end, plus all that hot pasta water, so it will soften more before it gets to the table.

Be gentle with the beans: We want them to stay whole. Toss the skillet if you can. If you need to stir, I found that a soft spatula worked really well.

Save plenty of pasta water: I used about 1½ cups by the time everything came together. Your pasta may need a little more or less, which is why I have you save 2 cups.

Finish with olive oil: Don’t skip this! Give every serving a really good drizzle of extra-virgin olive oil. I tried the pasta before and after, and it makes a big difference.

Red pepper flakes: Also, don’t skip these if you like a little heat. They were SO good on this pasta. I left them off the kids’ bowls and added plenty to ours.

A Vermentino is perfect with this pasta. Verdicchio or Pinot Grigio would also be great.

Enjoy!

🤍 Kit

Welcome back to What’s for Dinner This Week! We’re heading into Labor Day weekend, but I’m not ready to let go of summer cooking quite yet.

Monday’s shredded beef cooks all day in the slow cooker, Tuesday is a 20-minute pasta (that’s surprisingly high in protein!), and Thursday’s fish comes with a big Sicilian potato salad. So good. On Friday, we’re making the new Greek meatball and rice bake. Then we’ll finish the week outside with grilled chicken skewers, Parmigiano corn, and tomato salad on Sunday.

Wednesday and Saturday are our nights off, as usual!

You’ll see tomatoes, basil, garlic, lemons, Parmigiano, and fresh parsley show up more than once this week.

I hope you have a great week of cooking! Don’t forget that you can share your dinner photos or ask questions in the Kit’s Kitchen chat. I love seeing what everyone is making!

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If there’s a Caesar salad on the menu, you better believe that that’s what I’m ordering! It’s one of my all-time favorite meals, which also means I have a lot of opinions about what makes a good one. The dressing has to be perfectly salty and punchy, the romaine really cold and crisp, and there needs to be plenty of Parmigiano. And you better not be skipping the anchovies. So when I tell you I love this one, I really love this one.

And maybe the best part is the grilled croutons. Big pieces of bread go onto skewers and straight onto the grill, where they get slightly charred and crisp on the outside but stay soft in the middle. They are SO good. My kids basically hovered around the platter trying to devour as many as they could before I got the salad on the table.

The chicken goes on the grill at the same time and turns out exactly how I want grilled chicken to be. There’s a nice light char on the outside, but it stays super juicy inside. I keep the breasts whole and just quickly even out the thicker end before grilling, then use my meat thermometer so there’s no guessing when they’re done.

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Everything gets tossed with a homemade Caesar dressing made with anchovies, egg yolk, lemon, Parmigiano, Dijon, and olive oil. The sun-dried tomatoes aren’t exactly traditional Caesar territory, but I love them here. They add a little sweetness and chewiness that works really well with all that salty dressing and smoky grilled flavor.

This one came together pretty quickly, and I will absolutely be grilling my croutons from now on. Seriously, make extra.

Grilled Chicken Caesar Salad with Grilled Croutons & Sun-Dried Tomatoes

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS:

For the Chicken

2 large boneless, skinless chicken breasts (about 1½ lb / 680 g total)
1¼ tsp fine sea salt
1 tsp garlic powder
¼ tsp freshly ground black pepper (about 8–10 turns)
Extra virgin olive oil, for drizzling

For the Grilled Croutons

½ large loaf rustic Italian bread, cut into 1½-inch (4 cm) cubes (about 6 cups)
3 Tbsp (45 ml) extra virgin olive oil
1 tsp garlic powder
¾ tsp fine sea salt
¼ tsp freshly ground black pepper (about 8–10 turns)

For the Caesar Dressing

6 anchovy fillets
1 large garlic clove
1 large egg yolk
Juice of ½ lemon (about 2 Tbsp / 30 ml)
1 tsp Dijon mustard
3 oz (85 g) Parmigiano Reggiano, cut into chunks
½ cup (120 ml) extra virgin olive oil
¼ tsp freshly ground black pepper (about 8–10 turns)

For the Salad

1 very large head or 2 medium heads romaine lettuce (about 1 lb / 450–500 g), trimmed and chopped
½ cup (80 g) extra virgin olive oil-packed sun-dried tomatoes, drained and roughly chopped if large
Parmigiano Reggiano, for grating
Freshly ground black pepper

For Serving

Lemon slices, optional
Flaky sea salt, optional

INSTRUCTIONS:

Preheat the grill

Preheat the grill to medium-high heat, about 400–450°F (205–230°C). Let it heat while you prep everything else.

Prep the chicken

Pat the chicken dry. If needed, use your fist to gently pound the thickest part of each breast so it’s closer in thickness to the thinner end.

Season all over with the salt, garlic powder, and pepper. Give the chicken a light drizzle of extra virgin olive oil and rub it all over to coat.

Make the Caesar dressing

Add the anchovies, garlic, egg yolk, lemon juice, Dijon, Parmigiano, olive oil, and black pepper to a blender. Blend until completely smooth and creamy.

A small blender works especially well for this amount of dressing. I use a Magic Bullet, but a regular blender or food processor works too.

Prep the croutons

Add the bread cubes to a large bowl. Drizzle with the olive oil and add the garlic powder, salt, and pepper, tossing the bowl as you go to help everything distribute evenly. Give the bread another good toss at the end so all the pieces are lightly and evenly coated.

Thread the bread onto skewers, leaving a little space between the pieces so the edges can toast.

Grill the chicken and croutons

Place the chicken over medium-high heat. Grill for about 10–12 minutes per side, or until the thickest part reaches 165°F (74°C) on a meat thermometer.

Grill the bread skewers alongside the chicken over a slightly cooler section of the grill. Cook for about 1–2 minutes per side, turning as needed, until lightly charred and crisp on the outside but still a little soft in the center.

Transfer the chicken to a cutting board and let it rest for 5–10 minutes. Remove the bread from the grill and slide the croutons off the skewers.

Assemble the salad

Make sure the romaine is really dry before dressing it.

Add the romaine to a large serving bowl. Pour over enough Caesar dressing to generously coat the lettuce and toss well.

Add about three-quarters of the sun-dried tomatoes and grilled croutons and toss again.

Slice the rested chicken into thick slices and arrange it over the salad. Top with the remaining sun-dried tomatoes and croutons. Grate as much Parmigiano Reggiano as you like over the top and finish with plenty of freshly ground black pepper.

Serve immediately. Put lemon slices and flaky sea salt on the table for anyone who wants a little extra.

Romaine: You should have about 14 oz (400 g) after trimming. Get the lettuce really dry before dressing it. No one wants a soggy Caesar!

Sun-dried tomatoes: I recommend extra virgin olive oil-packed sun-dried tomatoes for this recipe. Drain them well before adding them to the salad.

Garlic powder: I’m not usually one to recommend garlic powder, but I prefer it for the grilled chicken and croutons here. It distributes the garlic flavor evenly, and there’s no fresh garlic to scorch or burn on the grill.

Dressing consistency: I don’t add any water to my dressing. If yours is too thick, you can blend in a little cold water to loosen it, but only if absolutely needed.

Salt: There’s no added salt in the Caesar dressing. Between the anchovies and Parmigiano, it shouldn’t need any. Put flaky sea salt on the table for anyone who wants a little extra.

Meat thermometer: This is one of those recipes where a meat thermometer really helps. Here are two that I use: affordable option, splurge option. Both are great!

You can make the Caesar dressing up to 1–2 days ahead and refrigerate it in an airtight container.

Washed, chop, and thoroughly dry the romaine earlier in the day to save time. Refrigerate it in a bowl lined with a clean kitchen towel or paper towel.

It may not save too much time, but you you can drain and chop the sun-dried tomatoes ahead of time and go ahead and season the chicken and refrigerate.

Although I do prefer to cut the bread up fresh right before using, you can absolutely cube and skewer the bread ahead of time if you are going to be short on time around dinnertime. Just leave them covered at room temp so they don’t dry out. Wait to add the olive oil and seasonings until shortly before grilling.

I love a dry rosé with this. It’s refreshing with the creamy Caesar dressing and works especially well with the grilled chicken and sun-dried tomatoes.

Enjoy!

🤍 Kit

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This is exactly the kind of dinner I want as we start inching toward fall. It still has plenty of late-summer tomatoes and eggplant, but everything gets baked together with rice, meatballs, and feta, so it feels a little cozier than the dinners I’ve been making all summer.

The meatballs are inspired by Greek keftedes. They are made with beef, pork, loads of fresh mint, grated onion, garlic, and just a little cinnamon. You can also use ground lamb if you want to make them more traditional.

These irresistible meatballs bake right on top of the rice while the tomatoes and eggplant cook down underneath. The rice soaks up the chicken broth, white wine, tomato juices, and everything coming off the meatballs as they cook. It’s so good!!

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And, most importantly, this is a true one-pan dinner. There’s no browning the meatballs first or cooking the rice separately. The vegetables get a quick head start in the oven, then everything else goes into the same pan. Crumble feta over the top for the last few minutes, then finish the whole thing with lemon and a generous amount of fresh mint and parsley.

Dinner is done! And there’s only one pan to wash.

One-Pan Greek Meatball & Rice Bake

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

INGREDIENTS:

For the Meatballs

¾ lb (340 g) ground beef
¾ lb (340 g) ground pork
1 small red onion, grated
2 garlic cloves, finely minced
½ cup (50 g) breadcrumbs
1 large egg
3 Tbsp finely chopped fresh mint
¼ tsp ground cinnamon
1¼ tsp fine sea salt
½ tsp freshly ground black pepper, about 15 turns

For the Rice & Vegetables

1 large or 2 medium eggplants (about 1½ lb / 680 g), cut into 1-inch pieces
3 cups cherry tomatoes (about 1 lb / 450 g), halved
1 large red onion, thinly sliced
4 garlic cloves, thinly sliced
⅓ cup (80 ml) extra-virgin olive oil
1 tsp dried oregano
1½ tsp fine sea salt
1½ cups (300 g) long-grain white rice
2⅓ cups (550 ml) chicken broth
½ cup (120 ml) dry white wine

To Finish

6 oz (170 g) block feta
1 lemon
Fresh mint, roughly chopped
Fresh parsley, roughly chopped

INSTRUCTIONS:

Start the Meatballs

Heat the oven to 425°F (220°C).

Finely mince the garlic and sprinkle ¼ teaspoon of the salt over it. Use the side of a chef’s knife to press and smear the garlic and salt against the cutting board until you have a paste.

Grate the red onion. Add it to a large bowl with the garlic paste, beef, pork, breadcrumbs, egg, mint, cinnamon, pepper, and the remaining 1 teaspoon salt. Mix well until everything is evenly combined. Set aside without shaping.

Roast the Vegetables

Add the eggplant, cherry tomatoes, sliced red onion, sliced garlic, olive oil, oregano, and salt to a large oven-safe braiser or 9 × 13-inch ceramic casserole dish. Toss well, spread into an even layer, and roast uncovered for 15–20 minutes.

Finish the Meatballs

As soon as the vegetables go into the oven, combine the chicken broth and white wine in a small saucepan and heat over medium-low until steaming. Rinse the rice well and drain.

Shape the meat mixture into 1½-inch meatballs, about 34 total.

Assemble and Bake

Remove the vegetables from the oven and reduce the oven temperature to 400°F (200°C).

Add the rice and pour in the hot broth and wine. Stir everything together.

Nestle the meatballs into the rice and vegetables, leaving the tops exposed. Cover tightly with a lid or foil and bake for 35 minutes.

Add the Feta

Remove the lid or foil and crumble the feta over the top in fairly large pieces. Return to the oven, uncovered, and bake for 10 minutes.

Finish and Serve

Squeeze half the lemon over the casserole and finish with a generous sprinkling of chopped mint and parsley. Cut the remaining lemon half into wedges and serve alongside.

Rice: Use standard long-grain white rice, not quick-cooking or parboiled rice. Rinse it well before adding it to the pan.

Meatballs: Mince the garlic, then mash it with ¼ teaspoon salt using the side of your chef’s knife. It’s an easy way to get the garlic really fine before it goes into the meatballs and really evenly distributes that garlic flavor. There’s no need to squeeze the grated onion, some juice is fine!

Pan: A large, approximately 5-quart / 30 cm braiser works especially well. You can also use a 9 × 13-inch ceramic casserole dish; cover it with a layer of parchment paper and then tightly with foil over the top during the covered bake.

Timing: Start the meatball mixture first, then use the vegetable roasting time to heat the broth and wine, rinse the rice, and shape the meatballs. It’s the easiest way to get everything ready at about the same time.

If you can find it, this would be great with a dry Greek white wine like Assyrtiko. But as you can see from my photos, I couldn’t find one! I chose a Vermentino and called it a day. Sauvignon Blanc is also a great option.

Enjoy!

🤍 Kit

Looking for something to make? You’ll find all of my Substack recipes here, organized by category. I add two new dinner recipes each week, so check back whenever you need a little dinner inspiration.

Pasta, Gnocchi & Risotto

Antipasto Pasta Salad

Creamy Orzo with Italian Sausage, Spinach & Lemon

Creamy Sun-Dried Tomato Parmesan Pasta

Creamy Tuscan Chicken with Crispy Gnocchi

Creamy Zucchini Pesto Pasta

Jammy Cherry Tomato Tortellini with Whipped Lemon Ricotta

Lemon Risotto

Slow Cooker Beef Ragù with Pappardelle

Spaghetti al Tonno with Olives & Capers

Spinach & Ricotta Cannelloni

The Lasagna I Actually Make

Chicken

Crispy Chicken Cutlets with Lemon Parmesan Salad

Crispy Chicken Cutlets with Peach, Tomato & Basil Salad

Crispy Roasted Chicken & Potatoes with Zucchini Herb Green Sauce

Creamy Tuscan Chicken with Crispy Gnocchi

Farro Salad with Roast Chicken, Jammy Grapes & Pecorino

Grilled Chicken Caesar Salad with Grilled Croutons & Sun-Dried Tomatoes

Italian Summer Grill Dinner

Roasted Chicken with Fennel & Citrus and Lemon Olive Oil Farro

Slow Cooker Chicken Pastina Soup

Slow Cooker Summer Chicken & Vegetables

Beef & Pork

Italian Baked Meatballs with Potatoes & Rosemary

Italian Braised Beef with Creamy Parmigiano Polenta

One-Pan Greek Meatball & Rice Bake

One-Pan Italian Beef with Jammy Tomatoes & White Beans

Seared Beef with Arugula, Tomatoes & Parmigiano

Slow Cooker Beef Ragù with Pappardelle

Slow Cooker Summer Beef Bowls

Steak Night in Southern Italy

The Lasagna I Actually Make

Tuscan White Bean & Sausage Soup with Kale & Olive Oil

Fish & Seafood

Mediterranean Baked Cod with Tomatoes, Olives & Capers

Pan-Seared Fish with Sicilian Potato Salad

Seared Salmon with Greek-Inspired Couscous Salad

Spaghetti al Tonno with Olives & Capers

Vegetarian Dinners

Creamy Sun-Dried Tomato Parmesan Pasta

Creamy Zucchini Pesto Pasta

Jammy Cherry Tomato Tortellini with Whipped Lemon Ricotta

Lemon Risotto

Spinach & Ricotta Cannelloni

Grilling

Grilled Chicken Caesar Salad with Grilled Croutons & Sun-Dried Tomatoes

Italian Summer Grill Dinner

Steak Night in Southern Italy

Soups

Slow Cooker Chicken Pastina Soup

Tuscan White Bean & Sausage Soup with Kale & Olive Oil

Salads

Grilled Chicken Caesar Salad with Grilled Croutons & Sun-Dried Tomatoes

No-Cook Dinners

Prosciutto, Mozzarella & Arugula Salad

What’s for Dinner This Week

Paid subscribers receive five dinners for the week ahead, one organized grocery list, ingredient overlap notes, leftover ideas, and a little prep-ahead help.

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Welcome back to What’s for Dinner This Week! It’s week 2 and I’ve got a great menu and grocery list planned out for you.

This week is full of bright, late-summer dinners featuring beautiful burst cherry tomatoes, lemony orzo, Greek-inspired couscous, a one-pan chicken dinner that I can’t stop making, and Sunday’s meal is cooked entirely outside on the grill. That’s a big win in my book.

There are several quick dinners in the mix, plus Wednesday and Saturday nights off. I planned the recipes so you’ll use lots of the same ingredients throughout the week, especially shallots, garlic, lemons, white wine, chicken broth, olives, and plenty of good crusty bread.

I hope you have a great week of cooking and don’t forget that in the Kit’s Kitchen chat you can share your food photos and ask any questions you might have! I’m here to help!

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I’ve been making this pasta for years and I thought it was about time I shared it. It’s a family favorite and thankfully no one in my family is tired of it yet. Both of my kids love it, and I’ve served it to plenty of adults who have gone back for seconds.

It’s usually a weeknight dinner for us because I can have it ready in about 35 minutes. I also make it a lot when friends come over. It’s easy, everyone likes it, and I’m not stuck in the kitchen all night. Plus I love that it’s packed with greens!

The pesto has a whole zucchini, three cups of basil, almonds, and Parmigiano Reggiano. Depending on how many people you’re feeding, that works out to about 18–27 grams of protein per serving. Pretty good for a meatless dinner, I’d say!

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You really don’t need anything else with it. I’ll sometimes make a green salad, especially if we have guests, but the pasta can absolutely be dinner on its own. I hope you love it as much as we do!

Creamy Zucchini Pesto Pasta

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6

INGREDIENTS:

For the Zucchini Pesto

⅓ cup + 1 Tbsp (95 ml) extra virgin olive oil, divided

1 medium zucchini, chopped

5 garlic cloves, crushed and roughly chopped

½ cup (70 g) blanched almonds

3 oz (85 g) Parmigiano Reggiano, cut into chunks

3 cups (60 g) loosely packed basil leaves

1 lemon, zested and ½ juiced

¾ tsp fine sea salt

¼ tsp freshly ground black pepper, about 8–10 turns

For the Pasta

1 lb (450 g) fusilli pasta

1½ Tbsp fine sea salt, for the pasta water

INSTRUCTIONS:

Start the Pasta Water

Bring 12 cups (2.8 L) water to a boil in a large pot.

Cook the Zucchini

Heat a large skillet over medium-high heat. Add 1 Tbsp (15 ml) olive oil and swirl to coat the bottom.

Add the zucchini and sauté for about 10 minutes, stirring occasionally, until soft and nicely browned around the edges.

Add the garlic and cook for another 2 minutes, stirring occasionally so it doesn’t burn.

Transfer the zucchini and garlic to a cutting board or plate and let cool slightly.

Make the Pesto

Place the almonds in the bottom of a high-powered blender. Add the Parmigiano Reggiano, basil, lemon zest, juice from ½ lemon, salt, pepper, and remaining ⅓ cup (80 ml) olive oil.

Add the cooled zucchini and garlic. Blend until smooth, using the tamper as needed.

Cook the Pasta

Once the water is boiling, add 1½ Tbsp fine sea salt. Add the fusilli and cook until al dente.

If you’re draining the pasta in a colander, reserve at least 2 cups (480 ml) pasta water before draining. If you’re using a spider strainer, leave the pasta water in the pot so you can use it as needed.

Use a spider strainer to transfer the fusilli directly to the skillet.

Finish the Pasta

Add the pesto to the skillet.

Pour about 1 cup (240 ml) pasta water into the blender. Swirl and scrape the sides to get out any pesto left behind, then pour it over the pasta.

Gently stir or toss the pasta, adding more pasta water ½ cup (120 ml) at a time, until the sauce is silky and coats the fusilli. I usually use just shy of 2 cups (480 ml) pasta water total.

The pesto will continue to thicken as the pasta cools, so leave the sauce a little looser than you think it needs to be.

Taste for salt, garnish with torn basil leaves, and serve.

Use a high-powered blender: I use a Vitamix, but any high-powered blender will work. If you don’t have one, substitute ½ cup (50 g) almond flour for the blanched almonds so the pesto blends more easily.

Other nuts: You can use another nut in place of the almonds. Pine nuts, cashews, or walnuts will all work, although each one will change the flavor slightly.

Put the almonds in first: If you’re using whole almonds, place them at the bottom of the blender, closest to the blades. This helps them break down more easily.

My magic pasta water ratio: I use 1 Tbsp fine sea salt for every 8 cups of water. That means 8 cups water gets 1 Tbsp salt, 12 cups gets 1½ Tbsp, and 16 cups gets 2 Tbsp. If you use a different amount of water, adjust the salt accordingly. Since the pasta water is used to loosen the sauce, you don’t want it to be too salty or not salty enough.

Don’t dump your pasta water: You’ll need it to rinse out the blender and loosen the pesto. If you’re using a colander, reserve at least 2 cups before draining. If you’re using a spider strainer, just leave the pasta water in the pot and use it as needed.

Don’t skimp on the pasta water: The pasta water loosens the pesto and helps it coat the fusilli. The sauce thickens quickly as it sits, so you may need more than you expect.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.

Serve this pasta with a cold Vermentino. Its fresh, citrusy flavor works well with the basil, lemon, and Parmigiano Reggiano.

Enjoy!

🤍 Kit

I love a grilled dinner during the summer. It may be 1,000 degrees outside, but apparently that can’t stop me from firing up the grill. There’s just something about that charred flavor that tastes like summer.

And lately, I’ve had grilled corn on my mind.

Just down the street from where we live, right near an ancient Roman arch, there are a couple of women I’ve dubbed the “corn ladies.” All summer long, they sit along the side of the road selling grilled corn. I’ve never actually stopped to buy any, so I have no idea what they put on it, if anything. But they’re out there every day, even in the sweltering heat, and after driving past them all summer, I really wanted grilled corn.

So that became the starting point for this dinner.

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I love elote, and I wanted to do something loosely inspired by it, but with the flavors I use all the time here. I skipped the mayo, brushed the hot corn with butter, and covered it in Parmigiano and parsley. Because apparently I can’t make anything these days without finding a reason to add Parm.

The rest of the dinner came together around the corn: lemony oregano-marinated chicken thigh skewers and a simple tomato and cucumber salad with balsamic and basil. It’s not a traditional Italian dinner by any means. There’s definitely some American summer grilling influence here too, which feels pretty fitting for me.

And honestly, the corn totally stole the show. The chicken is great, but WOW. I’ve never had grilled corn this good. I’ve only made it once so far, but I’m pretty sure this is the only way I want to eat it from now on.

It’s that good.

Italian Summer Grill Dinner

Lemony grilled chicken skewers, Parmigiano corn, and a fresh summer tomato salad.

Serves: 4–5
Prep Time: 25 minutes, plus 2 hours marinating
Cook Time: 15 minutes

INGREDIENTS:

For the Lemony Grilled Chicken Skewers

2 lb (900 g) boneless, skinless chicken thighs

¼ cup (60 ml) extra virgin olive oil

1 lemon, zested and juiced (about 2 Tbsp juice)

4 cloves garlic, finely grated

2 tsp fine sea salt

1½ tsp dried oregano

½ tsp freshly ground black pepper

¼ tsp red pepper flakes, optional

For the Parmigiano Corn

6 ears corn, husks and silk removed

Butter, for coating the corn

½ cup (40–45 g) grated Parmigiano Reggiano

¼ cup finely chopped fresh flat-leaf parsley

Flaky sea salt

For the Summer Tomato & Cucumber Salad

1½ lb (680 g) ripe tomatoes, cut into bite-size pieces

1 English cucumber, cut into bite-size pieces

2 shallots, very thinly sliced

2 Tbsp balsamic vinegar

1 Tbsp extra virgin olive oil

2 tsp fine sea salt, plus more to taste

10 turns freshly ground black pepper

½ cup loosely packed fresh basil leaves

For Finishing the Corn & Chicken

Chopped fresh parsley

1 lemon, cut into wedges

Flaky sea salt, for the corn

INSTRUCTIONS:

Marinate the Chicken

Cut the chicken thighs into 1-inch (2.5 cm) strips and add them to a large zip-top bag.

Add the olive oil, lemon juice, lemon zest, garlic, salt, oregano, black pepper, and red pepper flakes. Seal the bag and massage to coat. Refrigerate for 2 hours.

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Get Everything Ready

Preheat the grill to medium-high, about 425–450°F (220–230°C).

While the grill heats up, chop the parsley for finishing both the corn and chicken. Mix ¼ cup parsley with the Parmigiano and set aside.

Thread the chicken strips onto skewers.

Add all of the salad ingredients except the basil to a serving bowl and mix. Let sit.

Grill the Chicken & Corn

Oil the grill grates just before grilling.

Place the chicken skewers and corn on the grill. Grill for about 15 minutes, turning everything 3 times, until the chicken is cooked through and lightly charred and the corn is tender and lightly charred in spots.

While everything grills, taste the salad and add up to another ½ teaspoon fine sea salt, if needed. Thinly slice the basil and pile it in the center of the salad.

Finish & Serve

Transfer the chicken skewers to a serving platter. Sprinkle with a little chopped parsley and add the lemon wedges to the platter.

While the corn is still hot, coat each cob with butter. You can roll the corn directly over a stick of butter or simply swipe some butter over each cob.

Generously sprinkle the corn with the Parmigiano-parsley mixture, turning the cobs as you go. Finish with flaky sea salt.

Serve everything together.

Use pre-grated Parmigiano. This is one recipe where I actually encourage you to buy the pre-grated Parmigiano Reggiano. Finely grating that much cheese can take a while, and there’s really no need to do the extra work here. We’re keeping this dinner easy!

Season the salad to your tomatoes. Tomatoes can vary in sweetness, acidity, and how much liquid they release. Start with 2 teaspoons of fine sea salt and let the salad sit for a few minutes before tasting. Mine released quite a bit of liquid and needed another ½ teaspoon.

The butter trick: Rolling the hot corn directly over a stick of butter is the quickest way to coat it. You’ll only use about a third of the stick, though, so if you don’t want to get the whole thing messy, just swipe a little butter over each cob instead.

Grill everything together. The chicken and corn both took about 15 minutes in testing. Put everything on the grill together and turn it three times while it cooks. It makes getting the whole dinner onto the table much easier.

Wine: A cold, crisp Italian white like Vermentino or Pinot Grigio is perfect with the lemony chicken and summer vegetables.

Beer: An Italian lager like Peroni or Birra Moretti, if you can find it, is an easy choice for this dinner.

Non-Alcoholic: Serve cold lemonade or sparkling water with plenty of fresh lemon.

Enjoy!

🤍 Kit

Welcome to the first edition of What’s for Dinner This Week!

Every Saturday, I’ll plan five dinners for the week ahead and put together the grocery list too. There are a couple of nights off built in because I definitely don’t cook seven nights a week. I’ll also point out a few things you can prep ahead and ideas for using up the leftovers.

For our first week, we’ve got a few quick dinners, cannelloni, crispy chicken cutlets, and a Sunday braise. I planned the recipes so you’ll use some of the same ingredients throughout the week, especially Parmigiano Reggiano, garlic, rosemary, lemons, and greens.

Let’s get cooking!

Grocery List

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I’ve never been a big fan of meal plans. So yes... it's a little ironic that I'm launching one.

I love the freedom that comes with choosing dinner based on my mood each day. What I don’t love is making that decision every single day.

Most of us have plenty of dinner recipes saved, but that decision fatigue is the worst.

I’m hoping to relieve some of that stress by planning dinner for you.

Tomorrow, I’m launching something new here at Kit’s Kitchen.

It’s called What’s for Dinner This Week. I’ll plan five dinners for you based on what’s in season and put together the grocery list too.

How living in Southern Europe changed the way I cook

Learning to cook with the seasons has been the biggest change in my cooking over the last four years I’ve lived in Southern Europe.

When we lived in the US, and later in the Netherlands, I could get pretty much any ingredient I wanted any time of year. Raspberries in February? No problem. Tomatoes in December? Also no problem.

Here in Italy, and before that when we lived in southern Spain, that’s just not the case. It’s almost impossible to find produce that isn’t in season.

I remember going to three different grocery stores looking for cucumbers one winter before I finally realized... they just weren’t in season.

At first, I hated it. I couldn’t make some of my favorite meals year-round anymore. I had to start planning dinner around what was in season.

Now I realize that this completely changed the way I cook. And for the better. I almost can’t imagine going back to cooking recipes with zucchini in the dead of winter.

Now I’ve found so much joy in wandering through the grocery store or local market just to see what’s come into season. I look forward to my favorite ingredients coming back each year, and I get super excited when I finally spot them again.

I’m looking at you, peaches.

Oh, and strawberries, of course.

It reminds me a little of the weather.

When I lived in Hawaii, I thought having the same weather all year long would be amazing. But after a while, I realized I actually missed the seasons. I missed looking forward to the first cool fall day or getting excited when spring finally arrived.

I’m loving this seasonal style of cooking now.

I love looking forward to tomato season or asparagus season instead of having everything available all year long.

And honestly, I think the food tastes better too.

This seasonal style of cooking has shaped nearly every recipe I share here today.

More than just recipes

When I started this Substack a few months ago, I knew I wanted to focus on approachable dinner recipes inspired by my life here in Italy and my travels.

What I’ve realized over the last few months is that recipes probably aren’t the problem.

I think the hard part is deciding which one to make on a Tuesday when everyone’s hungry.

That’s really where What’s for Dinner This Week came from.

I’m hoping it takes away some of that daily “What’s for dinner?” stress and lets you get back to enjoying the cooking part.

Dinner recipes will always be free

The dinner recipes on Kit’s Kitchen aren’t going anywhere. They’ll still be free for everyone.

You’ll still get two new dinner recipes in your inbox every week, whether you’re a free or paid subscriber. Yay!

If you decide to upgrade, you’ll get What’s for Dinner This Week and the extra paid recipes I’m adding throughout the month.

The paid subscriptions also help me keep creating all of these recipes, which I really appreciate.

That’s it. Nothing is being taken away from the free subscription. I’m just adding something extra for those of you who want more help figuring out dinner each week.

What is What’s for Dinner This Week?

Every Saturday morning, paid subscribers will receive a five-dinner plan built around one grocery trip and inspired by what’s in season.

It’s exactly how I plan meals for my own family.

I make sure there’s a variety of proteins, vegetables, and grains throughout the week, so we’re not eating chicken three days in a row. We all get bored eating the same thing over and over.

I also think about ingredients that can be used across multiple dinners because I hate wasting food. If you buy a bunch of parsley, I want you to use it in three recipes instead of one. Half a lemon gets used the next night instead of drying out in the fridge. Chicken broth carries over into another dinner.

And Parmigiano, probably my favorite ingredient, ends up in a lot of recipes too.

Oh, and every week you’ll also get a grocery list organized by section because wandering back and forth across the grocery store is one of my least favorite activities.

Paid subscribers will also receive exclusive bonus recipes throughout the month as separate posts. Think desserts, breads, cocktails, entertaining favorites, and more. I’m really excited about these!

I don’t want to tell you what you have to cook.

I just want to make planning dinner a little easier each week.

Thank you for being here!

I love getting your messages when you make one of my recipes. And please keep sending me your pictures! Seeing what you’re cooking in your own kitchens is so much fun.

Anyway, I have lots more recipes coming your way. I hope you're hungry!

🤍 Kit

P.S. Tomorrow morning I'm sending out the first What's for Dinner This Week. Five dinners are planned and the grocery list is done. All you have to do is shop and cook!

This is the kind of summer dinner I could eat on repeat.

The fish gets golden and crispy in the pan, and the potato salad has tomatoes, olives, capers, oregano, and pickled red onion. It’s fresh and summery, but with the potatoes it’s also a really filling dinner.

And it’s much easier than it looks. The onions pickle while the potatoes cook, then the warm potatoes get tossed right into the same bowl. The salad sits while you cook the fish and the whole thing is ready in about 45 minutes.

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My kids are obsessed with fried fish. Actually, they’re pretty much obsessed with fish in any form, so this dinner was an easy win.

The potato salad is my version of Insalata Pantesca, a summery salad from the Sicilian island of Pantelleria. Pantelleria is known for its capers, and they’re one of the main flavors here along with tomatoes, red onion, olives, and oregano.

I absolutely love this potato salad. The warm potatoes soak up the vinegar from the onions, and then everything gets better as it sits. We had some left after dinner and I ate it for lunch the next day. Definitely save the leftovers if you have them.

Pan-Seared Fish with Sicilian Potato Salad

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For the Insalata Pantesca

1½ lb (680 g) baby potatoes

1 large red onion, halved and very thinly sliced

¼ cup (60 ml) red wine vinegar

1½ tsp fine sea salt, divided, plus more for the potato water

3½ cups (21 oz / 600 g) grape tomatoes, halved

1 cup pitted olives (mix of green and Kalamata)

3 tbsp capers, drained

2½ tsp dried oregano

⅓ cup (80 ml) extra virgin olive oil, plus more for serving

½ tsp freshly ground black pepper (about 12 turns)

½ cup torn fresh basil leaves, for serving

For the Fish

4 white fish fillets, about 24 oz total (680 g), such as sea bass/branzino, sea bream, haddock, grouper, halibut, or cod

1 tsp fine sea salt

½ tsp freshly ground black pepper

¼ cup (30 g) all-purpose flour

Extra virgin olive oil, as needed for cooking

Flaky sea salt, for serving

Lemon wedges, for serving

Instructions

Pickle the onion

Add the red onion to a large bowl. Add the red wine vinegar and ½ teaspoon of the fine sea salt. Toss well and set aside.

Cook the potatoes

Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Generously salt the water and bring to a boil over high heat.

Boil until the potatoes are just tender when pierced with a knife, about 15-20 minutes.

Drain well and let cool for about 5 minutes.

Make the Insalata Pantesca

Cut any larger potatoes in half, leaving the smallest ones whole.

Add the warm potatoes directly to the bowl with the pickled onions and toss.

Add the tomatoes, olives, capers, dried oregano, ⅓ cup extra-virgin olive oil, the remaining 1 teaspoon fine sea salt, and 12 turns black pepper. Toss well to combine.

Let the salad sit for at least 20 minutes before serving.

Cook the fish

Pat the fish dry, then season with salt and pepper. Coat each fillet lightly in flour and shake off the extra.

Heat a large skillet over medium-high. After it’s sufficiently heated, add enough olive oil to generously cover the bottom. There should be a good layer of oil in the pan.

Once the oil is hot, add the fish and fry for 3–5 minutes on the first side. Flip and cook for another 2–4 minutes, or until done. Add more olive oil if you need it as the fish cooks.

Move the fish to a serving platter.

Finish and serve

Just before serving, give the Insalata Pantesca another good toss.

Scatter the torn basil over the top and finish with an extra drizzle of olive oil.

Finish the fish with flaky sea salt and arrange the lemon wedges around the platter.

Fish: Use whatever firm, mild white fish looks best. Sea bass (branzino/spigola) and sea bream (orata) are especially good here. Haddock, grouper, halibut, and cod will also work.

Tomatoes: I usually use grape tomatoes, but here in Italy I love making this with datterini when I can find them.

Potatoes: If your baby potatoes are small, cook them whole. Cut any larger ones in half after cooking while they’re still warm.

I love a nice dry rosé with this one, as you can tell by the photos. But some other great options are a crisp Grillo (from Sicily!) or a Pinot Grigio.

Enjoy!

🤍 Kit

With the school year right around the corner for us, I’ve been thinking about dinners that I can prep during the day and that don’t leave a sink full of dishes at the end of the night.

We’ve got a lot of busy weeknights ahead and this slow cooker recipe is one I’m going to be making a bunch over the next month or so.

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I love that the chicken, potatoes, tomatoes, and green beans are all cooked right in the slow cooker. I usually sear the chicken first, but that step is completely optional. It does add some nice color and flavor, but I’ve included directions for skipping it if you just want to get everything into the slow cooker and move on with your day.

The potatoes cook underneath the chicken in white wine, shallots, garlic, and all of those delicious chicken juices. The tomatoes and green beans go in later, and I finish the whole thing on a big serving platter with lemon, fresh basil and parsley, olive oil, and flaky salt. And lemon zest, of course!

It’s really nice to have the entire dinner taken care of in one pot, especially on a weeknight. There’s no side dish to make, and cleanup is a breeze too.

• Dinner is all in one pot, vegetables included.

• Most of the cooking time is completely hands-off.

• You can sear the chicken first, but you don’t have to.

• The chicken and potatoes get really tender while they cook in the white wine and juices.

• Lemon, basil, parsley, and olive oil go on right before serving.

• Cleanup is easy. Always a win on a weeknight.

Slow Cooker Summer Chicken & Vegetables

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Serves: 4–6

INGREDIENTS:

6 medium bone-in, skin-on chicken thighs (about 2¾ lb / 1.25 kg)

1 tbsp fine sea salt

½ tsp freshly ground black pepper (about 10 turns)

1 tbsp extra virgin olive oil

2 shallots, thinly sliced

8 garlic cloves, lightly crushed

¾ cup (180 ml) dry white wine

1½ lb (680 g) baby potatoes, halved if large

10 oz (285 g) cherry tomatoes, halved

12 oz (340 g) green beans

1 lemon

2 tbsp chopped fresh parsley

8–10 fresh basil leaves, torn

Extra virgin olive oil, for finishing

Flaky sea salt, for finishing

INSTRUCTIONS:

Sear The Chicken

Pat the chicken dry and season both sides with the fine sea salt.

Heat the olive oil using the sear function on your slow cooker, or in a large skillet over medium-high heat. Add the chicken skin-side down and sear for 6–8 minutes, or until deeply golden. Flip and cook for 1 minute more. Transfer to a plate and season with the black pepper.

Turn off the heat completely on the slow cooker or skillet, then add the shallots and garlic and cook for 1 minute. Pour in the white wine and scrape up any browned bits from the bottom. If using a skillet, pour everything into the slow cooker.

Slow Cook

Add the baby potatoes and stir to coat them in the sauce. Nestle the chicken on top, skin-side up.

Cover and cook on HIGH for 3 hours.

*To skip the searing: Add the olive oil, shallots, garlic, wine, and potatoes directly to the slow cooker. Season the chicken with the salt and pepper, place it on top, and continue with the recipe.

Add The Vegetables

After 3 hours, scatter the cherry tomatoes around the chicken. Cover and continue cooking on HIGH.

While the tomatoes cook, trim the green beans.

After 15 minutes, add the green beans. Cover and cook for 45 minutes more, until the green beans are tender.

Finish

Transfer the chicken thighs to a large serving platter.

Gently toss the potatoes, green beans, and tomatoes in the cooking liquid to coat, then arrange them around the chicken. Drizzle just a couple spoonfuls of the cooking liquid over the platter.

Zest the lemon over everything. Cut the lemon in half and squeeze the juice from ½ lemon evenly over the platter.

Finish with the parsley, basil, a generous drizzle of extra virgin olive oil, and flaky sea salt, making sure the tomatoes and green beans get a good sprinkle of salt.

Serve immediately. If you’d like, spoon some of the remaining cooking liquid into small bowls and serve on the side for dipping.

Potatoes: I use tiny baby potatoes and left them whole. If yours are bigger, just cut them in half and take extra care when tossing everything at the end.

Green beans: The green beans I’ve used when testing this have been fairly thin, and 45 minutes works well for them. For thicker beans, I’d put them in with the tomatoes and let them cook for the full hour.

Searing the chicken: You can skip this step if you’re short on time. I prefer to sear it because you get better color and a lot more flavor. I use the sear setting on my slow cooker, but a skillet works too. Click here for the slow cooker I use.

Cooking liquid: There will be some really flavorful liquid left in the slow cooker. I spoon a little over the platter and put the rest in small bowls for dipping. So good.

Before serving: Be generous with the olive oil and flaky salt at the end, especially over the tomatoes and green beans. And don’t forget that squeeze of lemon.

I usually reach for a Falanghina here. It’s a crisp Italian white and goes really nicely with the lemon and fresh herbs in the dish.

Vermentino, Soave, or Pinot Grigio are all good choices too. I’d use whichever one you like to drink, since you only need ¾ cup for the recipe and can have the rest with dinner.

Enjoy!

🤍 Kit

This dinner has got to be the epitome of southern Italian summer for me. I love seafood, but there’s nothing like a nice grilled steak and veggies with plenty of crusty bread. It’s one dinner that just keeps calling me back.

The grilled veggies are my favorite part. They’re inspired by the vegetable platters you’ll find all over Southern Italy, where simple ingredients are treated with a little care and don’t need much else. It’s just zucchini, eggplant, and bell peppers grilled to perfection and then tossed in olive oil, red wine vinegar, and salt. Add some buttery green olives and you’ve got the side dish of my dreams. I order it pretty much every time we go out. So good!

While the steaks rest, I throw a few slices of bread on the grill. They come off lightly toasted with just enough crunch around the edges, and they’re perfect for soaking up the olive oil and juices left behind on your plate. I don’t think I’ve ever made this dinner without someone reaching for another piece.

I also love how naturally everything falls into place. The vegetables are finished first, then the steaks go on, and the bread is the last thing to hit the grill. By the time everyone sits down, the vegetables have had just enough time to soak up all those flavors, the steak is rested, and the bread is still warm.

This is the kind of meal I look forward to all summer. A few simple ingredients, one grill, and a couple of big platters are all it takes. Once everything is ready, bring it to the table, pour a glass of wine, and let everyone help themselves.

• Everything cooks on the grill.

• Fresh, simple Southern Italian flavors.

• Perfect for relaxed summer entertaining.

• A complete dinner that comes together with an easy grilling timeline.

Southern Italian Grilled Steak with Marinated Vegetables & Grilled Bread

Simple grilled steak, smoky vegetables dressed with olive oil and red wine vinegar, and toasted bread hot off the grill. This is one of those dinners that’s perfect for warm summer evenings when you want to cook everything outside and bring it to the table family-style.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

INGREDIENTS:

For the Steak

2 steaks (strip steak, ribeye, sirloin, or your favorite cut), about 12 oz (340 g) each

Extra-virgin olive oil, for brushing

2 tsp fine sea salt

Freshly ground black pepper

Flaky sea salt, for serving

For the Vegetables

2 medium zucchini, sliced lengthwise into ¼-inch (6 mm) planks

2 medium eggplants, sliced lengthwise into ¼-inch (6 mm) planks

2 large red bell peppers, halved and seeded

Extra-virgin olive oil, for brushing

Fine sea salt

Freshly ground black pepper

To Finish the Vegetables

1 garlic clove, peeled and halved

¾ cup buttery green olives (such as Castelvetrano or Cerignola)

Extra-virgin olive oil, for drizzling

About 2 tbsp red wine vinegar, plus more to taste

Flaky sea salt

Crushed red pepper flakes, for serving

For the Bread

1 loaf rustic Italian bread or sourdough, sliced

Extra-virgin olive oil, for brushing

INSTRUCTIONS:

Prepare the grill

Preheat the grill to medium heat (about 375°F / 190°C).

Clean the grill grates.

Remove the steaks from the refrigerator about 30 minutes before grilling.

Lightly brush the vegetables and steaks with olive oil. Use just enough to coat them lightly—too much oil can cause flare-ups on the grill. Season both with the fine sea salt and freshly ground black pepper.

Brush both sides of the bread lightly with olive oil and set aside.

Grill the Vegetables

Just before adding the vegetables, lightly oil the grill grates.

Arrange the zucchini, eggplant, and bell peppers on the grill in a single layer. Close the lid and grill for 3–5 minutes per side, turning once, until tender with light char and distinct grill marks.

Transfer the vegetables to a cutting board.

Finish the Vegetables

Increase the heat to medium-high (about 450°F / 230°C).

While the grill heats up, rub the cut side of the garlic clove over the bottom of a large serving platter.

Cut the zucchini and eggplant into bite-size pieces and slice the peppers into strips. Arrange them on the platter with the pitted buttery olives.

Drizzle lightly with extra virgin olive oil and about 2 tablespoons of the red wine vinegar. Season with flaky sea salt and gently toss everything together.

Taste and add more vinegar if needed. You want the vegetables to have a bright, lively tang without actually tasting the vinegar. They should simply make you wonder why they’re so good.

If you’d like a little more olive oil flavor, add another light drizzle before serving. In Campania, the vegetables are often dressed much more generously, but I prefer a lighter touch.

Grill the Steaks

Lightly oil the grill grates again just before adding the steaks.

Place the steaks on the grill, close the lid, and cook until they reach your preferred doneness. I like to pull mine at 125°F (52°C) for a warm medium-rare after resting.

Transfer the steaks to a cutting board and let them rest for 5–10 minutes.

Grill the Bread

While the steaks are resting, reduce the heat to low, or simply turn the burners off and use the residual heat.

Place the bread directly on the grill (there’s no need to oil the grates again), close the lid, and grill for 1–2 minutes per side, just until lightly toasted with beautiful grill marks. The goal is crisp, golden bread—not dark or burnt.

Serve

Slice the steaks against the grain and arrange them on a serving platter alongside the platter of grilled vegetables and grilled bread. Or just keep the steak on the cutting board like I usually do for easy clean up!

Finish the steaks and vegetables with flaky sea salt and serve with crushed red pepper flakes, if desired.

Any good grilling steak works well here. Strip steak, ribeye, sirloin, or another favorite cut are all great choices.

Brush the vegetables and steaks lightly with olive oil before grilling. Too much oil can lead to flare-ups.

Oil the grill grates just before adding the vegetables and again before adding the steaks. There’s no need to oil them again before grilling the bread.

Keep the grill lid closed while cooking the vegetables, steaks, and bread for more even cooking and better grill marks.

The vegetables absorb the olive oil and vinegar while the steaks cook and rest, so there’s no need to let them sit any longer.

The bread grills while the steaks are resting, so every part of the meal is ready at the same time.

If you’re serving extra olive oil at the table, it’s wonderful for dipping the grilled bread into the juices from the vegetables.

One of my favorite things about this dinner is how naturally it all comes together. The vegetables come off the grill first and are dressed while they’re still warm. As they absorb the olive oil and vinegar, the steaks cook and rest. The bread goes on last, taking advantage of the lower or residual heat. By the time the bread is toasted, the steaks are perfectly rested and the vegetables are ready to serve. It’s a simple, streamlined grilling sequence that lets every part of the meal come together at exactly the right time.

My favorite wine with this dinner is Negroamaro, a medium-bodied red from Southern Italy. If it's not available where you live, try a Chianti Classico or Montepulciano d'Abruzzo instead.

Enjoy!

🤍 Kit

Lately, this is the pasta I keep making when I don’t know what I want for dinner and I don’t have much time.

It somehow checks every box. It’s creamy without feeling heavy, bright enough for summer, and comes together in about 20 minutes. I almost always have a jar of sun-dried tomatoes in the pantry, so it’s become one of those dinners I can throw together without much planning.

Now let’s talk about the cottage cheese.

I know. It doesn’t exactly sound exciting. When I first started seeing cottage cheese pastas on Instagram, I thought that there was no way they could be good. I’m glad that I tried my hand at it anyway because I love how creamy, satisfying, and packed with protein this recipe turned out.

But when you blend the cottage cheese with Parmigiano Reggiano, sun-dried tomatoes, lemon juice, and starchy pasta water, it completely disappears into the sauce. You’d honestly never know it was there. All that’s left is a silky, creamy pasta that’s surprisingly high in protein. Love that.

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One thing I learned while testing this recipe is not to be shy with the pasta water. The sauce starts out much thicker than a traditional cream sauce, but as you toss everything together, the starchy pasta water transforms it into something glossy that clings to every piece of pasta. It’s a little bit of kitchen magic.

Pair it with a simple arugula salad and a glass of chilled Pinot Grigio, and you’ve got one of those dinners that feels a little special without requiring much effort. Perfect for a random Wednesday night.

Creamy Sun-Dried Tomato Parmesan Pasta

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

INGREDIENTS:

1 lb (454 g) fusilli pasta

2 small shallots, thinly sliced

3 garlic cloves, smashed

1 cup (about 140 g) oil-packed sun-dried tomatoes, divided (reserve about 2 Tbsp of the oil from the jar)

1¼ cups (280 g) full-fat cottage cheese

3 oz (85 g) Parmigiano Reggiano, cut into small chunks

2 tsp fresh lemon juice

Freshly cracked black pepper

Fresh basil, cut into thin ribbons, for serving

Extra Parmigiano Reggiano, for serving

INSTRUCTIONS:

Bring a large pot with 12 cups of water to a boil. Once boiling, add 1½ Tbsp fine sea salt and the fusilli. Cook until al dente.

Meanwhile, roughly chop half of the sun-dried tomatoes and set aside.

Heat about 2 Tbsp of the oil from the jar in a large skillet over medium-low heat. If your sun-dried tomatoes are packed in sunflower oil instead of olive oil, use extra virgin olive oil for this step. Add the shallots and cook for 4–5 minutes, stirring occasionally, until softened but not browned. Reduce heat if needed to prevent browning. Add the smashed garlic cloves and cook for 30 seconds, until fragrant.

Transfer the shallot mixture to a high-powered blender and remove the skillet from the heat. Add the unchopped sun-dried tomatoes, cottage cheese, Parmigiano Reggiano, and lemon juice.

Add the reserved chopped sun-dried tomatoes into the skillet.

When the pasta is al dente, add ½ cup of the pasta water to the blender and blend until completely smooth. Immediately transfer the pasta to the skillet using a spider strainer or slotted pasta spoon. (If you’re using a colander, reserve plenty of the pasta cooking water before draining (about 2½ cups.)

Pour the sauce over the pasta. Add another ½ cup of the pasta cooking water to the blender, swirl to loosen any remaining sauce, and pour it into the skillet. Gently toss, adding more pasta cooking water, about ½ cup at a time, until the sauce becomes silky and lightly coats every piece of pasta.

Taste and season generously with freshly cracked black pepper.

Serve topped with fresh basil and extra Parmigiano Reggiano.

If you have can find them, try to get olive oil-packed sun-dried tomatoes. They have a richer, more rounded flavor, and since their oil becomes part of the sauce, you’ll taste the difference. Sunflower oil-packed tomatoes will absolutely work, but this is one recipe where I think the upgrade is worth it.

A high-powered blender, such as a Vitamix, will completely blend the Parmigiano Reggiano chunks into a silky sauce. If you’re using a standard blender, use finely grated Parmigiano Reggiano instead.

Choose a mild, creamy full-fat cottage cheese. Some brands have a noticeably tangy flavor, which can overpower the sun-dried tomatoes and Parmesan. For the best flavor, the cottage cheese should melt into the background, adding richness and protein without making the sauce taste tangy.

Don’t be surprised by how much pasta cooking water this recipe uses. The blended cottage cheese and Parmigiano Reggiano create a thick sauce that loosens beautifully with the starchy pasta water. I typically use about 2¼ cups total, including the water added to the blender. As the pasta cools, the sauce will continue to thicken, so don’t hesitate to stir in a little more warm pasta cooking water before serving. Taste as you go. If the sauce is seasoned to your liking or you’ve run out of pasta water, switch to warm plain water to loosen it instead.

Freshly grated Parmigiano Reggiano makes a noticeable difference here. Avoid the shelf-stable grated variety if possible.

A crisp Pinot Grigio is my favorite with this pasta. If you’re in the mood for red, pour a lightly chilled Chianti.

Enjoy!

🤍 Kit

This is one of my favorite kinds of dinner. Just a few simple, fresh ingredients thrown together to create something magical. The ingredients really do most of the work. Sweet summer cherry tomatoes, fresh basil, good olive oil, lemon, a handful of olives and capers. Add a few cod fillets and dinner is pretty much done.

I have a confession. Cod isn’t my favorite fish. It’s not one I reach for often. But in this recipe it’s really perfect. It’s meaty and hearty and holds together well as it bakes. Cooking it in plenty of wine and tomato juices insures that it stays juicy. Paired with the sweet roasted tomatoes, briny olives and capers, basil, and lemon, it’s truly the perfect bite that just screams Mediterranean summer.

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And now for my second confession. There’s a secret ingredient in this recipe: anchovy. I know, I know, it’s controversial. But hear me out. It melts completely into the sauce and adds the most incredible savory, umami flavor without tasting fishy at all. My husband is the first to notice anything remotely fishy, and he had no idea it was in there until I told him after dinner. Don’t skip it!

Now let’s briefly talk about sourcing your cod. As someone who spent years studying marine science and got a master’s degree with a focus on sustainable fisheries, buying sustainable seafood is something that’s really important to me. When you’re shopping for cod, see if you can find the blue Marine Stewardship Council (MSC) label. It’s a quick way to know you’re choosing cod from a certified sustainable fishery, and it’s the label I look for whenever I can.

For serving, I love this dish with plenty of crusty bread for soaking up all that delicious sauce. Add a simple green salad dressed with olive oil, lemon juice, and some flaky salt and you’re good to go.

This is one of those dinners that feels like something you’d order on a terrace overlooking the Mediterranean, but it’s really simple enough for a weeknight and comes together with very little hands-on work.

I hope it becomes one of those recipes you find yourself making on repeat, just like it has for me.

• The sauce is so good. Peak season summer tomatoes, olives, capers, and plenty of garlic make this sauce the star of the show. It’s perfect for soaking up with crusty bread.

• It’s so easy to make and only uses one baking dish. Very little hands-on time and easy clean up.

• This dish tastes like you spent much more time in the kitchen than you actually did.

• Perfect for a quick weeknight meal, but fancy enough to serve at a dinner party. My favorite kind of recipe!

• The cod is gently cooked in the sauce, almost like a gentle poaching method, keeping it perfectly moist and flaky.

• The lemon and basil amp up that brightness to create those perfect summery flavors.

Mediterranean Baked Cod with Tomatoes, Olives & Capers

Serves: 4

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

INGREDIENTS:

For the cod

1½ lb (680 g) cod fillets (about 4 portions)

1 tsp fine sea salt

Freshly ground black pepper

For the sauce

2 Tbsp extra virgin olive oil

24 oz (680 g) cherry tomatoes

2 large shallots, thinly sliced

4 garlic cloves, thinly sliced

1 tsp anchovy paste (or 2 anchovy fillets, finely chopped)

1 cup pitted olives (green, Kalamata, or a mix)

¼ cup capers, drained

½ cup (120 ml) dry white wine

¼ tsp fine sea salt

For finishing

Juice of ½ lemon

Zest of 1 lemon

Large handful fresh basil leaves, torn

Extra virgin olive oil, for drizzling

INSTRUCTIONS:

Preheat the oven to 425°F (220°C).

Season the cod on both sides with the 1 teaspoon fine sea salt and several turns of freshly ground black pepper. Set aside while you prepare the sauce.

In a large baking dish, combine the olive oil, cherry tomatoes, shallots, garlic, anchovy paste, olives, capers, white wine, and the remaining ¼ teaspoon fine sea salt. Toss to combine.

Bake for 15 minutes, until the tomatoes are bursting and the wine is bubbling.

Remove the baking dish from the oven and stir well, gently crushing some of the tomatoes with a large spoon to create a light, rustic sauce. Using a large spoon helps prevent the hot tomatoes from splattering out of the baking dish.

Nestle the cod into the tomato mixture, then spoon the tomatoes, olives, and sauce over the top.

Return to the oven and bake for 12 minutes, or until the cod flakes easily with a fork.

Let the fish rest for 2–3 minutes.

Finish with a generous drizzle of extra virgin olive oil, then squeeze the lemon juice over the fish and sauce. Sprinkle with the lemon zest and basil. Taste the sauce and add some flaky salt if needed.

Serve with crusty bread and a simple green salad dressed with extra virgin olive oil, fresh lemon juice, and a pinch of fine sea salt.

Any standard grocery store pitted olives work here, but for the best results, look for refrigerated olives in the deli section. Use all green olives or a mix of green and purple, whichever you prefer.

If your cod fillets are thinner than 1 inch (2.5 cm), they may finish a minute or two sooner, so begin checking for doneness around the 10-minute mark.

The anchovy paste melts into the sauce and adds savory depth without making the dish taste fishy. You can buy anchovy paste in a tube at most grocery stores in the tinned fish aisle.

A crisp, dry white wine is the perfect match for this dish. Vermentino is my first choice, with its bright citrus notes and subtle salinity that pair beautifully with the tomatoes, olives, and capers. Falanghina, Pinot Grigio, or Sauvignon Blanc are all great choices as well.

Enjoy!

🤍 Kit

When I first moved to Italy, I kept noticing scaloppine on menus. It wasn’t until I started making it at home that I understood why it’s such a classic.

Scallopini is a classic Italian technique where thin slices of meat, usually chicken, veal, or pork, are lightly dusted with flour, quickly pan-seared, and finished in a simple pan sauce. It’s so easy and seriously addictive. To me, Italians are the masters of taking a few simple ingredients and using a reliable technique to make something truly spectacular. Most of the time in less than 30 minutes.

The flour is the real hero of this technique. A light dusting helps the chicken brown beautifully, but it also leaves just enough starch behind in the pan to help the sauce come together. As the white wine reduces and the tomatoes release their juices, everything turns silky and glossy without needing heavy cream or a lot of butter. A small handful of finely grated Parmigiano at the end just rounds everything out and amps up the flavor.

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The tomatoes are the second hero. They are overflowing at the markets here right now and just perfectly juicy and sweet. Peak tomato season for sure.

Every trip to the market ends with another container of grape or cherry tomatoes because they’re just too good to pass up. Lately I’ve been looking for any excuse to work them into as many recipes as I can. This one might be my favorite so far this summer.

As the tomatoes cook, they start to release their juices and build the delicious sauce. Some of the tomatoes burst on their own while the rest will need to be gently crushed into the sauce, especially if you have very firm ones with a thicker skin.

With the addition of some lemon and plenty of fresh basil, you’ve got one of those dinners that tastes bright and fresh but still feels comforting.

Serve it with crusty bread because you’ll want to soak up every last drop of that sauce.

• Ready in just 30 minutes.

• One skillet and minimal cleanup.

• Light, buttery white wine pan sauce that’s bright and full of fresh summer flavor.

• Sweet burst cherry tomatoes create a naturally rich, glossy sauce.

• A touch of Parmigiano adds savory depth without overpowering the fresh flavors.

• Perfect for summer and easy enough for a weeknight.

• Restaurant-worthy with simple ingredients.

Chicken Scallopini with Burst Cherry Tomatoes & White Wine

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

INGREDIENTS:

1½ lb (680 g) boneless, skinless chicken breasts, sliced in half horizontally and pounded to an even ¼-inch thickness if needed

1 tsp fine sea salt

¼ tsp freshly ground black pepper (about 8–10 turns)

¼ cup (30 g) all-purpose flour

2 Tbsp extra-virgin olive oil

2 Tbsp butter, divided

1 large shallot, finely diced

3 garlic cloves, minced

16 oz (455 g) cherry tomatoes

½ tsp fine sea salt

½ cup (120 ml) dry white wine

⅓ cup (80 ml) chicken broth

¼ cup (20 g) finely grated Parmigiano Reggiano

1 lemon

¼ cup torn fresh basil

Flaky sea salt, for serving

Crusty bread, for serving

INSTRUCTIONS:

Prepare the chicken. Pat the chicken dry and season both sides with the salt and pepper. Lightly dredge each piece in the flour, shaking off any excess.

Sear the chicken. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Working in a single layer (cook in batches if needed), cook the chicken for 2–3 minutes per side, until golden and just cooked through. Transfer to a plate. If the skillet becomes dry while cooking additional batches, add a drizzle of olive oil and a small pat of butter as needed.

Build the sauce. Reduce the heat to medium. Add the shallot and the white wine. Cook for 2–3 minutes, stirring occasionally, until the shallot is softened and the wine has reduced by about half.

Add the cherry tomatoes and the salt. Cook for 5–6 minutes, stirring occasionally, until the tomatoes are softened and several have split. Using a fork, gently smash about half of the tomatoes to release their juices, covering them with your wooden spoon as you press to prevent hot tomato juices from splattering out of the pan.

Stir in the garlic and cook for 30 seconds. Add the chicken broth and simmer for 1–2 minutes, until the sauce is glossy and lightly reduced.

Remove the skillet from the heat. Stir in the remaining tablespoon of butter until melted. Gradually sprinkle in the finely grated Parmigiano Reggiano, stirring constantly until incorporated.

Finish the chicken. Return the chicken and any accumulated juices to the skillet. Spoon some of the sauce over the chicken and let it sit for 1 minute to warm through.

Finish with the lemon zest, lemon juice, and torn basil. Sprinkle with flaky sea salt, if desired.

Serve with plenty of crusty bread for soaking up every last bit of the pan sauce and a simple arugula salad drizzled with extra virgin olive oil, fresh lemon juice, and finished with flaky sea salt.

Slice the chicken breasts in half horizontally before pounding. If they’re already thin enough after slicing, there’s no need to pound them further.

Depending on the size of your skillet and chicken cutlets, you may need to cook the chicken in batches. Add a drizzle of olive oil and a small pat of butter between batches if the pan becomes dry.

Use a dry white wine you enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or Vermentino.

Finely grated Parmigiano incorporates much more smoothly than shredded. Stir it in gradually off the heat until fully incorporated.

Taste the sauce before adding the flaky sea salt. Depending on your broth and the sweetness of your tomatoes, you may not need any.

If your tomatoes are not very sweet, consider adding just a pinch of sugar to round out your sauce.

For a little heat, finish with a pinch of crushed red pepper flakes.

A crisp Pinot Grigio is a natural match, but Vermentino or Sauvignon Blanc would be equally delicious. If you prefer red wine, choose a light-bodied Pinot Noir served slightly chilled.

Enjoy!

🤍 Kit

One of my favorite things about living in Italy is how often the best meals are also the simplest.

Before we moved here, I thought dishes like cannelloni were the kind of thing you’d only order at a restaurant or spend an entire afternoon making. But I’ve learned that Italian home cooking is usually much more practical than people give it credit for. Good ingredients, a handful of simple techniques, and recipes that are meant to bring people together around the table.

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This spinach and ricotta cannelloni is exactly that kind of meal.

Creamy ricotta and spinach are tucked into cannelloni, nestled into a simple tomato sauce, then baked until the pasta is perfectly tender and the mozzarella is golden and bubbling. I skip the béchamel entirely because I love how the fresh tomato sauce lets the filling shine while keeping the dish a little lighter.

What surprised me most is that it’s actually easier than making lasagna. There’s no layering, no boiling noodles, and no juggling multiple sauces. Once the filling is mixed and the sauce is simmering, all that’s left is filling the cannelloni, arranging them in the baking dish, and letting the oven do the rest. Even better, you can assemble the whole thing ahead of time and bake it when you’re ready.

This is the kind of dinner that reminds me why I love Italian cooking so much. It isn’t about chasing perfection or using complicated techniques. It’s about gathering a few good ingredients, sharing a meal with the people you love, and lingering at the table just a little longer.

Serve it with a simple green salad dressed with extra virgin olive oil, lemon, and flaky sea salt, and you’ve got a dinner that’s both comforting and effortlessly elegant.

• Easier than lasagna. No layering, no boiling noodles, and no béchamel.

• Great for making ahead. Assemble it in advance and bake when you’re ready to eat.

• Classic Italian comfort food. Creamy ricotta, simple tomato sauce, and bubbling mozzarella never disappoint.

• Perfect for entertaining. It looks impressive but is surprisingly simple to pull together. The recipe can easily be doubled or tripled for feeding a crowd.

• Family friendly. Mild flavors and plenty of cheesy goodness make it a dinner everyone can enjoy.

Spinach & Ricotta Cannelloni

Serves: 6
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS:

For the Filling

15 oz (425 g) whole milk ricotta, well drained

10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry

1 cup (100 g) finely shredded Parmigiano Reggiano

1 large egg

⅛ tsp ground nutmeg

¾ tsp fine sea salt

6 turns freshly ground black pepper (about ¼ tsp)

For the Sauce

1 Tbsp extra virgin olive oil

3 garlic cloves, smashed

5 cups (1.2 L / 1,200 g) tomato passata

1 basil sprig

1 tsp fine sea salt

For Assembly

8 oz (250 g) dried cannelloni tubes (about 14–16)

6–7 oz (170–200 g) low-moisture whole milk mozzarella, shredded

¼ cup (25 g) Parmigiano Reggiano, finely shredded

INSTRUCTIONS:

Make the sauce

Heat the olive oil in a saucepan over medium-low heat. Add the smashed garlic and cook for 2–3 minutes, until fragrant but not browned. Stir in the passata, basil sprig, and salt. Reduce the heat to low and simmer gently for 10 minutes. Remove the garlic and basil.

Make the filling

In a large bowl, combine the ricotta, spinach, Parmigiano, egg, nutmeg, salt, and black pepper. Mix until evenly combined.

Fill the cannelloni

Transfer the filling to a large piping bag (or a zip-top bag with one corner snipped off) and pipe the filling into each cannelloni tube. Use about half of the filling to partially fill all of the cannelloni first, then go back and use the remaining filling to finish them. This helps ensure you don’t run out of filling before the last few tubes.

Assemble

Spread about 1¼ cups of the sauce over the bottom of a braising pan or a 9 × 13-inch (23 × 33 cm) baking dish. Arrange the filled cannelloni in a single layer. Pour the remaining sauce evenly over the top, making sure all of the pasta is completely covered. Sprinkle with the mozzarella and Parmigiano.

Bake

Cover with the lid and bake at 375°F (190°C) for 35 minutes. If using a baking dish without a lid, cover tightly with foil instead. Remove the lid, increase the oven to 425°F (220°C) convection, and bake for 10–15 minutes, until the cheese is lightly golden and the sauce is bubbling.

Rest and serve

Let the cannelloni rest for 10 minutes before serving.

Squeeze the spinach as dry as possible. This is the key to a creamy filling and prevents excess moisture.

If your passata is unusually thick, stir in ¼–½ cup (60–120 ml) water before assembling. The sauce should be easily pourable so the dried cannelloni have enough moisture to cook through.

Make sure every bit of the cannelloni is covered with sauce before baking. Any exposed pasta may not soften completely.

A braising pan with a lid works especially well for this recipe because it’s the perfect size and keeps the cannelloni covered while they bake. If you don’t have one, a standard 9 × 13-inch baking dish covered tightly with foil works just as well.

Serve with a simple green salad dressed with extra virgin olive oil, lemon juice, and flaky sea salt.

A medium-bodied Italian red like Chianti, Montepulciano d'Abruzzo, or Barbera pairs beautifully with this dish. If you prefer white, try Soave.

Enjoy!

🤍 Kit

When you think of slow cooker shredded beef, summer probably isn’t the first thing that comes to mind.

I used to think the same. It’s usually the kind of dinner I make on a cold day, served over mashed potatoes or tucked into sandwiches.

But this version changed my mind.

Instead of red wine, the beef slowly cooks with white wine, shallots, and garlic until it’s fall-apart tender. Then it’s served over creamy Parmigiano rice with a simple tomato basil salad and plenty of fresh lemon zest.

It has everything I love about a slow cooker dinner, but somehow it still feels light enough for July.

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The hands-on time is surprisingly short. Once the beef is browned, the slow cooker does almost all of the work while you get on with your day. Right before dinner, all that’s left is making the rice, tossing together the tomato salad, and shredding the beef.

I also make a bigger roast on purpose because the leftovers are too good not to have. Pile the extra beef onto crusty bread with provolone and arugula the next day, and you’ll be just as excited for lunch as you were for dinner.

If you’re looking for a slow cooker recipe that still celebrates summer, I think you’re going to love this one.

Slow Cooker Summer Beef Bowls

Prep Time: 30 minutes

Cook Time: 8 hours 30 minutes

Total Time: 9 hours

Serves: 6, with leftover beef for sandwiches

INGREDIENTS:

White Wine Shredded Beef

4 lb (1.8 kg) chuck roast, cut into 8 large chunks

1 Tbsp fine sea salt

12–15 turns freshly ground black pepper

1 Tbsp extra virgin olive oil

2 shallots, thinly sliced

4 garlic cloves, smashed

1 cup (240 ml) dry white wine

½ cup (120 ml) chicken broth

1 bay leaf

Creamy Parmigiano Rice

2 cups medium-grain white rice

5 cups chicken broth

1 Tbsp butter

1 cup (3.5 oz / 100 g) finely shredded Parmigiano Reggiano

2 Tbsp chopped flat-leaf parsley

Tomato Basil Salad

1½ lb (680 g) grape tomatoes, halved

½ cup chopped fresh basil

1 Tbsp extra virgin olive oil

1 tsp flaky sea salt, plus more to taste

To Finish

¼ cup chopped flat-leaf parsley

Finely grated zest of 1 lemon

INSTRUCTIONS:

Sear the beef. Pat the beef dry and season all over with the fine sea salt and black pepper. Heat the olive oil in a slow cooker with a sear function (or a large skillet over medium-high heat). Working in batches if needed, sear the beef until deeply browned on at least 2 sides, about 6–8 minutes per side in a slow cooker or 2–3 minutes per side in a skillet. Transfer to a plate if using the slow cooker.

Cook the aromatics. Add the shallots to the slow cooker (or the same skillet) and cook for 3–4 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant. Pour in the white wine, scraping up any browned bits from the bottom, then stir in the chicken broth and bring to a gentle simmer.

Slow cook the beef. If using a skillet, pour the wine mixture into the slow cooker. Return the beef to the slow cooker, add the bay leaf, cover, and cook on Low for 8–9 hours (recommended) or High for 5–6 hours, until the beef shreds easily with a fork.

Rest the beef. Turn off the slow cooker, remove the lid, and let the beef rest for 10–15 minutes while you prepare the Creamy Parmigiano Rice and tomato basil salad. Use a spoon to skim off most of the fat from the surface, leaving just a little behind for flavor.

Cook the Creamy Parmigiano Rice. Bring the chicken broth to a boil. Stir in the medium-grain rice, cover, and cook according to the package directions until the rice is tender. There should still be some broth remaining in the pot at this point. Remove from the heat and stir in the butter, Parmigiano Reggiano, and parsley until creamy.

Make the tomato basil salad. Toss the grape tomatoes with the basil, olive oil, and flaky sea salt. Taste and add more flaky sea salt if desired.

Shred the beef. Remove and discard the bay leaf. Shred the beef directly in the cooking juices and gently toss to coat.

Assemble. Spoon the Creamy Parmigiano Rice into shallow bowls. Top with the shredded beef, spooning a little of the cooking juices over the top, then add the tomato basil salad alongside or over one side of the bowl. Finish with the parsley and lemon zest. Serve immediately.

Rice: I use Ribe rice here in Italy because it becomes creamy once the butter and Parmigiano are stirred in, creating an easy, risotto-like side without all the stirring. In the U.S., Calrose or another medium-grain white rice works beautifully. Elsewhere, choose a rice that cooks up creamy rather than dry and fluffy.

Choose a well-marbled roast: Look for a chuck roast with plenty of white flecks of fat running throughout the meat. A well-marbled roast becomes more tender and shreds more easily after hours in the slow cooker. Leaner chuck roasts will still be delicious, but they won’t be quite as fall-apart tender.

Leftovers: I intentionally use a 4-pound chuck roast here. It makes enough for six generous servings, with leftover shredded beef that’s perfect piled onto crusty bread with provolone and arugula for lunch the next day.

Cooking time: The beef is ready when it shreds easily with a fork. Cooking times can vary depending on your slow cooker and the size of the beef chunks.

Slow Cooker: I use a 6-quart slow cooker with a built-in sear function, but any 6-quart slow cooker will work. If yours doesn’t have a sear function, simply brown the beef and cook the shallots and garlic in a large skillet before transferring everything to the slow cooker. If you’re curious, you can find the slow cooker I use here.

This is one of those rare beef dinners that I actually prefer with white wine. A crisp Pinot Grigio or Soave complements the white wine braise and lets the fresh tomato basil salad shine.

If you prefer red, choose something light-bodied like a Chianti or Barbera. Their bright acidity pairs beautifully with the tomatoes and cuts through the richness of the beef without overpowering the dish.

Enjoy!

🤍 Kit

If you love a cozy bowl of risotto but don’t always have the time (or patience) to stand at the stove stirring for half an hour, this recipe is for you.

Orzo gives you that same creamy, comforting feeling in a fraction of the time. As it simmers, it releases just enough starch to create a silky sauce without any heavy cream. Add Italian sausage, sweet shallots, plenty of Parmigiano, and a generous bag of baby spinach, and it becomes the kind of dinner that tastes like it took much longer than it actually did.

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The lemon is what keeps me coming back to this one in the summer. It cuts through the richness of the sausage and cheese just enough to brighten every bite. The result is a meal that’s comforting without feeling too heavy, even on a warm evening.

One of my favorite things about this recipe is that it’s a complete dinner in one pan. You’ve got protein, vegetables, and pasta all together, and because most of the prep happens while the sausage and orzo cook, dinner is on the table about 20 minutes after you turn on the stove. Those are the kinds of recipes I rely on during busy weeks, and they’re usually the ones that become family favorites.

This one certainly has in our house. Everyone happily cleanss their plate, and I love that I can make something that feels this cozy without spending half the evening in the kitchen.

• On the table in about 20 minutes.

• Creamy and comforting without using heavy cream.

• A complete one-pan meal with pasta, protein, and vegetables.

• Bright lemon balances the richness of the sausage and Parmigiano.

• Family-friendly and perfect for busy weeknights.

Creamy Orzo with Italian Sausage, Spinach, and Lemon

Serves: 4
Prep Time: 2 minutes
Cook Time: 20 minutes

INGREDIENTS:

1 lb (450 g) mild Italian sausage, casings removed
Extra virgin olive oil, just enough to thinly coat the bottom of the pan
2 shallots, finely diced
2 cloves garlic, minced
1½ cups (300 g) orzo pasta
¼ cup (60 ml) dry white wine
4 cups (950 ml) chicken broth, heated until steaming
5 oz (140 g) baby spinach
About 1 cup (3½ oz / 100 g) finely shredded Parmigiano Reggiano, plus more for serving
2 Tbsp butter
1 tsp fresh lemon juice
Zest of 1 lemon, for serving

INSTRUCTIONS:

Brown the sausage. Heat a large skillet or braising pan over medium-high heat. Add just enough olive oil to thinly coat the bottom of the pan, then add the sausage. Cook, breaking it into bite-sized pieces, until browned, 6–8 minutes. While the sausage cooks, dice the shallots and mince the garlic.

Build the base. Stir in the shallots and cook until softened, about 3–4 minutes. Add the garlic and cook for 30 seconds. Stir in the orzo and cook for 1 minute, stirring often, until lightly toasted.

Cook the orzo. Pour in the white wine and cook until mostly evaporated. Stir in the steaming chicken broth and bring to a gentle simmer. Cook, stirring frequently, until the orzo is tender, 9–10 minutes. There should still be a little liquid remaining in the pan. While the orzo cooks, finely shred the Parmigiano, zest and juice the lemon, and gather the spinach and butter.

Finish the dish. Stir in the spinach until just wilted. Remove from the heat and stir in the butter, Parmigiano Reggiano and lemon juice until smooth and creamy. Serve immediately with lemon zest and additional Parmigiano Reggiano on top.

Heat the chicken broth until it’s steaming, but not boiling. Adding warm broth keeps the orzo cooking evenly without cooling down the pan.

The orzo will continue to thicken as it sits. Reheat leftovers with a splash of chicken broth to loosen the sauce.

I usually reach for white wine in the summer, but this is one of those dishes that makes me want a light red instead. A Chianti or Pinot Noir are both great choices. They pair beautifully with the Italian sausage and creamy Parmigiano while letting the fresh lemon still shine through.

Enjoy!

🤍 Kit