187! Here we are. Some of you may be heading into Spring break and if that is the case, I hope that on evenings you are home, you can make a few items from the menu this week. The pasta idea is from my friend Katie and she is a food lover and knows a good combo when she sees it. It's delicious (more chorizo!). The quiche is so you can give a practice run on your Easter weekend menu. The crust is buttery and delicious and the filling has springy things like asparagus and goat cheese and it has make ahead components and is just great. We also have an easy weeknight chickpea deal (more chickpeas!) for a vegetarian and vegan friendly option. We put dollops of Greek yogurt on top to compliment the tomatoes acidity, but you could use feta or sour cream or even a tzatziki if you're not worried about being traditional in any sense which clearly I am not. The oats are a recipe I wrote for Bon Appetit last year and it went over so well, not sure why it took me so long to post it here too.

If it is a break week, hope there is rest for you, if it is more of the same, I hope it's a good week anyway! Thank you for being here. xo