September offers fresh beginnings and abundant autumnal delights, but with the chaos of sending kids back to school and battling end-of-summer fatigue, finding time for meals can be a challenge.
However, even in the midst of busy schedules, it’s crucial to prioritize preparing and eating three meals a day. The thought alone can be exhausting.
Efficiency is key. I need my cooking to be streamlined and my efforts to serve multiple purposes. Dinners that can also be enjoyed as satisfying desk lunches are the holy grail.
Enter Alexa Weibel’s roasted white bean and tomato pasta. With just boiling pasta, roasting canned beans and cherry tomatoes on a sheet pan, and mixing it all together, this recipe fits the bill. It only takes 30 minutes, making it perfect for this busy season, and it holds up well when reheated. But don’t just take my word for it, listen to Katherine, a reader:
This is our favorite make-ahead dinner when our son has soccer practice at night. It warms up beautifully! After rushing home from work, supervising homework, checking on piano practice, making sure the kid is changed and packed with cleats, ball and water, getting to practice and returning home, just take it out of the fridge and rewarm. Eat with a crisp salad. Yum.
Another option to consider is Hetty Lui McKinnon’s sheet-pan tofu and brussels sprouts with hoisin-tahini sauce. This vegan five-ingredient recipe (excluding salt and olive oil) is surprisingly flavorful and yields generous portions. Some readers choose to halve it, but I suggest keeping the full recipe. Trust me, you’ll thank yourself the next day around noon.
When it comes to investing in your future, few things are as valuable as a meal that tastes even better the next day. Ali Slagle’s zucchini salad with sizzled mint and feta offers precisely that. Allowing the salad to marinate in the fridge lets the flavors develop, making it a perfect choice. Enjoy it over farro or top it with chickpeas for a hearty meal that will transport you back to the relaxed days of summer.
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