Some of my fondest memories of childhood are the very specific things that we would eat for different occasions around our house.
It was lentil soup and grilled cheese for lunch after a long day of playing at the park in chilly Fall weather.
It was the candy bars that my dad would leave me and my sister on the nights that he had to teach night class at the university, always signed “From the Tummy Tickler.”
The homemade mac and cheese or corned beef hash we’d have when my dad was out of town.
Spaghetti-Os or Chef Boyardee ravioli on very rare and special occasions when my mom or dad just didn’t feel like cooking. Looking back it was really special to have processed food around our house!
But y’all, this is no Chef Boyardee ravioli. No, no. This is an insanely flavorful dish that I found in Cooking Light and knew I just had to make. Not only because it’s super simple and fast, but because any time you throw veggies in the oven and roast them off it means dinner’s about to get a little more special.
And while it’s definitely no lentil soup + grilled cheese, candy bar, mac and cheese or corned beef hash, I think it’s pretty safe to say that there will be a lot of this happening in our house as our kids grow up and we make memories of our own!
For a truly delicious and incredibly fast supper get the recipe here!
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