Despite the name, this is actually a great weeknight dish. It's in the pan for only 25 minutes, and the low cooking temp makes it oh-so-tender.
We love the powerful flavor bomb of roasted tomatoes and garlic, plus briny capers and olives. (Thanks, Coterie member Phoebe Lapine.)
Added bonus: The leftovers pack up fabulously for an easy workday lunch.
We’d eat anything if it was covered in pesto and fresh tomatoes. This simple recipe is officially in our weeknight rotation (just go easy on the Parm to keep it diet-friendly).
Is it weird that we kind of want to make a perfume out of this marinade? It’s fresh, zesty and smells incredible.
The easiest way to impress company (just don’t tell them how easy it was to make).