When we haven’t the time or the energy to pull together something a bit more involved, this quick meal hits every satisfying note — the unctuous yolk breaks over the sharply dressed greens, coating them, and the prosciutto studded throughout provides exactly the right amount of salty crunch.
Summer is officially here and that means we’ve been firing up the grill on the weekends … and most weeknights, too. On these late summer evenings, we want to maximize our time outside with Owen and neither of us wants to waste a lot of time indoors in the kitchen. Which is why this quick slaw is an easy choice: the bitterness of the radicchio is nicely balanced by the honey-sweet dressing, and it all comes together in just a few minutes.
Stuffed artichokes are a Sunday favorite in our house. But on those days when the thought of prepping, stuffing and baking whole ‘chokes feels just a bit, well, overwhelming, we’ll turn to this deconstructed version and happily gobble our way through an entire pan. If you like, serve them up with a whole roasted chicken and some well dressed greens.
We know, we know: cupcakes are great. But they’re everywhere, in every size and flavor, and everyone seems to have an opinion on the city’s finest (Magnolia, Buttercup, Baked by Melissa). It’s enough to leave us with a serious case of cupcake fatigue. So when it’s time to pull out the baking sheets and turn out something sweet, we make the official state treat of Maine: the humble whoopie pie. These dense chocolate cakes sandwiched together with a sweet, creamy filling were the stuff of Scott’s childhood. And now they are part of Owen’s.