SAUSAGE + BROCCOLI RABE RAGU ORECCHIETTE
Reheating time: 7-10 minutes
Sometimes I wish I could see WECO from the outside. We think we have a pretty good idea what it’s like for all you fine folks out there, but there are still many questions that go unanswered to me. Primarily, does anyone even read these things? Or the newsletters? I was prepared to make some jokes/references to the newsletter this week, but then I had to stop myself because I was worried nobody would have any idea what I’m talking about. Half of me wants to believe the people read the newsletters/whatever else we write, but the other half of me knows that when that newsletter hits, it’s go time- and most of you probably skip right to the order link at the bottom of the email. Can’t blame you. If I didn’t have infinite access to all these tasty eats on a daily basis, I would probably be rushing to my computer at 4:29 too. The good news is, if you’re reading this, you’re so close to the tasty eats for tonight. All you gotta do is warm some stuff up, and you’re golden. So get in there!
For the pasta:
In a large pot big enough to fit all your pasta/sauce, bring a few tablespoons of water to a simmer. Add a splash of olive oil or a whack of butter- should be just enough eater/fat to cover the bottom of the pan. Let it melt and incorporate, and add the pasta/sauce. Stir it up a bit so that everything mixes together, and turn up the heat! Once things are simmering and steaming away, it’s time to check out your sauce. If it’s looking too thin/watery, cook it down a bit. If it’s super thick/dry, add a bit more water. Once you’re happy with the sauce consistency, give it a taste, season with a bit of salt and some fresh cracked black pepper, and get ready to plate. If you’re into it, you can add the parmesan cheese while the pasta is still in the pot- this will tighten up the sauce considerably. I usually do this, but you can also just sprinkle some on top. Just don’t forget to top it all off with the lemon panko once it’s plated! That stuff makes all the difference.
For the salad:
Weird story, but I figured out that I went to highschool with the son from the family that owns little leaf farms. I think he said he was going to order soon, so if you’re reading this, hello Chris! Thanks for the awesome leaves. These guys do an amazing job year-round producing the perfect salad mix- light, crunchy, buttery, and with some standing power- nothing better than a simple bowl of greens with some good dressing. To prepare, toss the leaves in a mixing bowl with the lemon-dijon vinaigrette. Once evenly coated, season with a bit of salt and pepper, taste, and enjoy!
For the garlic bread:
Oh yisssssss. It’s garlic bread time. It’s really hard to work on days that we make garlic bread, because the whole building just ends up smelling like crispy, garlicky, cheezy goodness all day. Very distracting. Hopefully you’re all done working for the day so you can fully enjoy the garlic bread aromas. To reheat, bake or toast in the oven until golden brown and crispy. Yum.
Thanks so much for ordering 🙂 Dinner is served, and solved.
QUINOA + BROCCOLI BOWL
Thanks for ordering!
I had a huge brain fart yesterday when writing the reheating instructions for the chickpea salad- it was pretty bad. My head was somewhere in between Wednesday and Thursday, and somehow I literally combined the two salads in my head while writing the reheating instructions. Needless to say, people were very confused. “Where’s the sesame dressing? I only have the garam masala vinaigrette” “There are no microgreens or shaved carrots on my salad. And there weren’t supposed to be” “Dude, you have no idea what you are doing. The salad you are describing is not REAL!!!” Ok, nobody said those things. But if they did, it would have been totally deserved. I can’t imagine how difficult it must be for you guys to try to keep track of our constantly changing menu items- but even then, you still probably do a better job than me. My brain is like melted butter. However, I absolutely know what’s up with tonight’s quinoa and broccoli bowls, because I actually ordered one for myself for lunch. So I’m eating that. Which is amazing. I love roasted veggies, specifically broccoli/cauliflower, and I especially love them with quinoa, firm tofu, shaved veggies, and a roasted sesame dressing. This is a cold salad, so just mix everything up in a bowl with the roasted sesame dressing, season with a bit of salt and pepper, and enjoy!