June, eh? How did that happen? As a full-time teacher, June is a month I simultaneously love and approach with trepidation. On the one hand, it’s a joyous occasion -- with loads of fun activities (end of year presentations, concerts and
parties) -- but, on the other, it’s perhaps the busiest month for teachers (marking, report cards, end of year admin tasks to attend to).
When life is so busy, it’s tempting to order takeout or, if you are me, eat cereal for dinner! I’ve started making a list of quick and easy recipes for times like this and one of my goals this year has been to take recipes that I really love and make them workable even for busy weeknights.
The recipe I am sharing today is adapted from a recipe we brought back with us from a wonderful two-week summer trip through Tuscany and Umbria where eating and drinking were definite priorities! We rented a villa with friends in Umbria where we thoroughly enjoyed checking out the local restaurants.
complicated letters and managed to get my hands on it. Since then, it's become a firm favourite in our house. You can see my original adaptation of Taglierini with Lemon and Fresh Tomatoes HERE. I often find myself wanting to make it but find I have no feta or goat cheese in the house. Hmmm… What to do? Philadelphia Cream Cheese to the rescue!
That’s right -- Philly stands in for feta/goat cheese in this version, making the sauce a little creamier and smoother than the original, perfect when you want something a little heartier without being too heavy. This dish can be on the table in less than an hour using ingredients you probably already have on hand.
What’s not to love in the busy days of June?
Mardi Michels, Philly Ambassador
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