A cold Northern California morning. A warm house that smells…
Thanks to Rob’s role as a community advocate with SF Urban Riders – a group promoting off-road cycling in the city – our dining room is often the scene of committee meetings and work sessions these days. After we worked with friends to make bunting and trail bells for a booth at Tour de Fat, a few people stayed for a casual weeknight dinner.
- One-pan orecchiette with chickpeas and greek olives
- Green salad with lemon vinaigrette
- Garlic bread
- Chocolate ice cream
Before everyone came over to work, I made the “broth” for the pasta by combining greek olives, chickpeas, rosemary, garlic, red pepper flakes and white wine in a big pot. When it was time eat, all I had to do was bring it to a boil, add the pasta and stir while cooking for about 15 minutes. I added kale instead of arugula at the end and served it with a big salad and some warm garlic bread.
A delicious, super easy weeknight dinner menu for hungry volunteers!
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