Hope you all have had such a lovely weekend. We had some friends from NC in town and it really was so sweet to reconnect. Charleston is home now, and we love it, but golly we miss so many people in NC!
- THE SALAD: The salad was a bag of already washed wild arugula that I dumped in a pretty bowl and added a drizzle of EVOO, balsamic glaze, and some fresh grated parm.
- THE BREAD: I bought a huge loaf of bread from a local bakery here a few weeks back and immediately froze half of it for such an occasion as this. All I did was take it out the day before to defrost, then sliced it and added butter, garlic powder, and sea salt. I wrapped it in tinfoil and let it warm at 275 the entire time i made the rest of the meal. Come suppertime, it was piping hot and read to go!
- THE PASTA: I cooked up 4 boxes of @traderjoes tortellini (2 spinach, 2 cheese) and topped them with a jar of the TJ’s creamy basil tomato sauce. I didn’t even heat the sauce! The pasta was hot enough to do that for me. Now, this is important: the 2 different types to tortellini have different cooking times, so what I did was heat the water and cook the cheese first since it took longer. Once it was done, I removed it with a strainer spoon (this is the one I have and I LOVE it!) and threw in the spinach (it only required 2-3 minutes!) You could simplify this step by just using one type of tortellini.