dinner, sorted: for the week!

I’m gonna keep things short and sweet today since we already caught up yesterday. This week we’ve got a couple pasta’s that lean into summer produced but COOKED» ahem. Hope you enjoy!

creamy gochujang corn and chicken orzo: I KNOW YOU HAVE PROBABLY HAD ENOUGH CORN BUT I HAVEN’T. I promise to calm down on it though….

crispy pickle tofu: SO many of you sent me this recipe to try so I had to give it a go. This version is great if you’re fully vegan, however I do recommend brining the tofu in pickle juice overnight.
for the ranch, I do personally prefer mine (as it’s not vegan):
mix 1/2 cup greek yogurt, 1/4 cup mayo, 2 tsp white vinegar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 2 tbsp chopped fresh chives, 2 tbsp chopped fresh dill and a big pinch of salt and pepper, and mix well. Add a splash of water if you have thick yogurt.

creamy caramelized zucchini rigatoni: kinda like alla nerrano vibes but make it sassy (and easier)

have a great week and happy cooking!