Episode 309

In Episode 309, I raid the pantry to make three quick dinners.
Posted on February 28th, 2013 by Sara Moulton  |  Filed under Episode 309  |  Submit Comment
Though some of us imagine that the pantry went out with the hoop skirt, most of us keep a steady supply of dry goods somewhere in the kitchen. When I talk about a pantry I mean not only the dried goods in your cupboard, but the vegetables you keep in a basket or bin at room temperature, the regular items you keep in your fridge at any given time, and the frozen goods you should keep in your freezer. If… more »


Waffles Eggs Benedict
Posted on February 27th, 2013 by Sara Moulton  |  Filed under Episode 309 « Sara's Weeknight Meals Season 3  |  Submit Comment
Have you ever had some leftover salad greens in the fridge (not enough for a full salad) and wondered what to do with them? You can saute them and add them to the spinach for the green part of this eggs benedict. You could double up on the bacon and eggs if you want, serving each person two of each to make this more substantial Also, although I didn’t do it on the show I recommend adding some water to … more »


Nacho Pie
Posted on February 27th, 2013 by Sara Moulton  |  Filed under Episode 309 « Sara's Weeknight Meals Season 3  |  Submit Comment
Everyone loves nachos, but I wondered how to transform this all-American barroom staple made of tacos and melted cheese into a respectable (and less fattening) dinner entrée.  Here’s how:  Use the nachos as a pie crust and cut back on the cheese in favor of bell peppers, corn, onions, and black beans.  In fact, almost any vegetable from the salad bar would work nicely in this recipe – mushrooms, broccoli, carrots, whatever. Just decide what you are in the mood … more »


Linguini with White Bean, Roasted Red Pepper and Olive Sauce
Posted on February 27th, 2013 by Sara Moulton  |  Filed under Episode 309 « Sara's Weeknight Meals Season 3  |  Submit Comment
White beans become very creamy when you mash them a bit so it is easy to turn them into instant sauce for pasta. I have “beefed” up the sauce with roasted red peppers and olives from the pantry but you could add any other handy pantry items such as marinated artichoke hearts, or canned tuna, or just toss in some leftover vegetables or meat from the fridge. Recommended side dishes: green salad and crusty bread Makes 4 servings Hands-on time: more »