Would it surprise anyone to know that my fall has been filled with quick, simple dinners that translate well into leftovers that I can tote to work or school the next day? Life has been intensely busy with school, work at the clinic, and wedding planning. Most of it has been challenging and fun, but it hasn’t left a lot of time for the cooking projects I’d like to do. The transition from fall to winter is one of my favorite seasons in part because of all the produce and comfort foods that are great this time of year. It isn’t quite winter here yet in Boston, so hopefully I’ll get to showcase a few more of my ideas. And I only have two more weeks left in my Master’s program before my internship starts, so I can see the light at the end of the tunnel work-wise. 
But for now, I’m really focusing on simple, cheap, and delicious. Which, luckily, this satay pasta is. It’s got the crunch and brightness of fresh vegetables cooked to just tender, with a luscious peanut sauce on top. I’ve made the pasta + tofu + peanut sauce combination before, and I think it’s a great introduction to new flavors and ingredients (like tofu or bok choy). Continue reading
