If weeknights at your house are anything like mine, it’s always a mad dash to get something (preferably healthy) on the dinner table in time. That’s why I’m a big fan of recipes that can be made in stages. For example, you can make part of the recipe in the morning, and then finish it in 20 minutes when you get home from work. This recipe from my new cookbook Eating in Color is a perfect example. I roast the vegetables in the early afternoon, put them in the fridge, and then just toss them with the hot pasta just before serving.

Hi Everyone,

I hope you’ve all had a wonderful summer! As we enjoy the last few sweet weeks of summer, I wanted to update you on a project that’s really special to me.