But when my ingredients for Pasta with Ricotta, Herbs, and Lemon and White Bean, Red Onion, and Tomato Salad arrived this past Saturday (along with my grocery staples like orange juice, garlic, and arugula), all clearly labeled and smelling wonderful, I began to look forward to my recipe adventure.
First: the White Bean Salad!
1. THIS SALAD IS AWESOME.
2. I added spinach, because I’m always looking for an excuse to add a leafy green. I don’t love many vegetables, so I try to eat the ones I like as often as possible. So since the salad was a bit bigger than it would have been otherwise, I doubled the amount of olive oil.
3. I used just 3/4 of one tomato, because it was huge. I also had some dicing anxiety, but you can just chop the tomatoes as much or as little as you normally do for salads and it’ll be fine.
4. THIS SALAD IS AWESOME. I can’t say that enough. The oregano (Not just for pizza! Who knew?) gave it a unique taste, and within his first few bites my boyfriend was already talking about how he would recreate this dish for his lunches this week and add chicken and feta to make it more of a meal on its own. This dish is going to become a staple for both of us.
Next: the Ricotta Pasta!
1. This pasta was not for me but the boyfriend thought it was fine and even ate the leftovers today.
2. We kept trying to brainstorm ways to make it better — adding more ricotta, adding Parmesan, using lemon juice instead of lemon rind, adding more salt, using spaghetti instead of penne — but I don’t know that any of them would transform this into something I’d make again and again.
I’m 1 for 2 with One-Click Recipes, but the White Bean Salad was so good that I can’t complain — and I didn’t have to make a shopping list!