Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Make the most of this in-between season.
I love the transition that occurs in this in-between-ness of early fall, when my taste and cravings oscillate between warm and cool, cooked and crisp. This recipe embodies that very transition with the earthy, salty mix of greens and pancetta stuffed in a few sweet tomatoes.
4 ounces sliced pancetta, chopped
4 ounces stale bread
4 large tomatoes?
Kosher salt and freshly ground black pepper
1 tablespoon thyme leaves
1/2 cup walnuts, coarsely chopped
1 tablespoon olive oil
3 cup chopped Swiss chard (from 1/2 medium bunch)
1 tablespoon balsamic vinegar
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now