Five Great Recipes for Office Return Weeknights

Here in the US, things are beginning to change around COVID. Obviously, these changes are a good thing – and we hope the same for elsewhere. However, there are some things that we will need to readjust to, and for some, that includes all the habits around returning to the office. Given commutes, we might need to cook more quickly on weeknights now.

In preparation for this, I have been trying some new recipes that do not take too long and make for hearty, tasty dinners. Some do require a bit more work than others in chopping vegetables, but none takes too long, and can easily feed a family or just yourself. Four of the five are by other authors, and I strongly suggest you make other recipes from those sites, blogs, and books!

Orecchiette alle Cime di Rapa – Orecchiette with Broccoli Rabe

round pasta and dark greens with a bit of brothiness in a brown bowl
Orecchiette alle cime di rapa (photo mine, May 2021)

This recipe is one of my favorites, and comes from the south of Italy. The convenient part is that the vegetables and pasta are cooked in the same pot – something that, before learning how to make this myself, I thought was quite untraditional. This recipe also comes together quite quickly, and you can substitute kale or mustard greens for the rabe. Some people cook this with anchovies, but I leave the anchovies out and swap in a few more cloves of garlic and a bit of salt.

Orecchiette alle Cime di Rapa from Oldways Table/Nancy Harmon Jenkins

Hiyayakko – Dressed Cold Tofu

Tofu with sauce and bonito and scallion on blue plate
Hiyayakko (from Just One Cookbook)

This is a classic Japanese summer recipe. Silken or other soft tofu is simply dressed with a few sauces and things for seasoning – scallions, ginger, and soy sauce are most common. It is very refreshing and filling and has a lovely, pudding-like filling. I use this recipe from a Japanese author, which also adds katsuobushi – very delicious dried bonito flakes. The optional black sesame seeds add a nice touch.

Hiyayakko from Just One Cookbook

Huevos con Ejotes Eggs with Green Beans

eggs and green beans on mexican pattern brown plate with salsa and tortillas on side
Huevos con Ejotes (Maricruz Avalos)

This recipe from Mexico is tasty and very balanced – the green beans add a vegetal texture and taste to the richness of the eggs. There are also many regional varieties. I’ve made a few different recipes, and these two really stand out to me. One is from Maricruz Avalos’ excellent blog, and the other is from Oaxaca by Bricia Lopez, which is a truly excellent cookbook. I usually eat this with corn tortillas and some salsa macha or some cheese and cilantro. I use vegetarian chorizo in Bricia Lopez’ recipe.

Huevos con Ejotes from Maricruz Avalos

Oaxaca by Bricia Lopez

Shakshouka

A particularly successful shakshouka from 2014. (Photo mine)

This is one of my favorites – and, contrary to what people tell you, is probably from North Africa. That said, it has become – in various forms – a classic around the Mediterranean, including in Israel and Palestine. It is also quick to make and quite flexible – you can take all sorts of delicious vegetables and use them. This recipe was one of my first for the blog, and I am still quite proud of it. My only new addition is to suggest making it in a cast-iron skillet, which makes for a lovely serving presentation and adds a bit of weight to the flavor.

Shakshouka recipe from this blog

Cigrons amb Espinacs Chickpeas and Spinach

Spinach chickpeas and onions in a white bowl
Cigrons amb espinacs (Gimme Some Oven)

This is a traditional Catalan recipe with a  long Jewish history – Claudia Roden mentions a similar recipe in her Book of Jewish Food, and such recipes spread throughout the Mediterranean after the expulsion from Spain. This recipe is also delicious and very easy to make with canned chickpeas. I eat it with nice bread, which you can get from a store – after all, you are busy.

Catalan Chickpeas and Spinach from Gimme Some Oven

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