New and Improved Baked Feta Pasta by Chef John.
This was unsurprisingly delicious. It also turned out to be a good use for the underripe cherry tomatoes plaguing my grocery store lately.
Baked feta pasta
Savory steel cut oats with shrimp and broccoli
I tried making a savory steel cut oatmeal with dashi and miso. The flavors actually worked well together, but the miso ate the oatmeal, leaving me with a very watery porridge. It’s possible that ignoring the standard miso advice and boiling the miso, instead of adding it at the end, would have saved me from this textural disaster.
My main goal with the shrimp was to avoid overcooking them. Starting with frozen shrimp, I let them thaw and dry out in the fridge, and then seared them in a skillet until they looked done. They were delicious.
I roasted the broccoli and cauliflower at a low temperature while figuring out the rest of the meal. The vegetables shrank quite a bit, concentrating their flavor. Ella Quittner at Food52 has an article comparing different ways to cook broccoli that I found helpful.
Teff porridge
Recipe by Bob’s Red Mill. It’s good with yogurt and fresh fruit.