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This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come home, and dinner is ready in 20 minutes.
Super healthy too!
If good old miso ain’t going to cut it, you can try it with a garlic-miso vat. Stick some garlic cloves in a tupperware full of miso overnight (about 1 bulb worth to 2 cups of miso), and you can use the miso to marinade various things. It’s just as good but with a kick of garlic! The garlic will become pickled in 3-4 weeks, which is good as-is or in fried rice.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...