Papardelle with Parsley, Yuzu & Shichimi Togarashi

Like most people, I'm a fan of a simple bowl of pasta. There's something that feels fancy, like a new pair of sassy heels, when you're twirling long, ribbon-like noodles around the tines of a fork. And yet, there is a sweatpants-like comfort about the chewy noodles traveling from your mouth to your belly, filling you up and making you feel cozy all over. My favorite kind of pasta has to be papardelle. It's long, flat, eggy noodleness is something I simply cannot resist. And I don't like to dress it up too much. A simple pat of butter with a sprinkling of salt and pepper or parmesan cheese is really all it needs. Still, sometimes I feel guilty eating a bowl full of white carbohydrates, so I add lots of fresh parsley to make myself feel better. Plus, it's just so pretty having all those little green flecks scattered throughout the bowl. This particular recipe is inspired by some Japanese flavors that aren't normally used in pasta dishes. I was feeling a little rebellious and decided to channel that feeling by adding yuzu zest and shichimi togarashi to this bowl of deliciousness. Papardelle with parsley, yuzu & shichimi togarashi is allowed, right? Right.

If you've never tried shichimi togarashi, I highly recommend that you get right on that. Now. I'll wait.

OK, if you can't go try it right this second, I'll give you a little info on what to expect. It's basically a condiment with a red pepper flake base and bits of sesame seeds and other flavors like ginger and orange. It pairs perfectly with aromatic yuzu zest, which, if you haven't tried that either, is slightly reminiscent of grapefruit but too wonderfully unique to compare to any more familiar citrus fruits. It adds a perfect twist to recipes that otherwise call for lemon zest and I find the two almost always interchangeable.

Meals like this are what keep me sane during the holidays when I feel like I can barely put one foot in front of the other without forgetting something in the process. There is so much to do and plan for that mealtimes tend to fall by the wayside. With simple, delicious options like this around, there's no reason to opt for fast food cheeseburgers or greasy Chinese takeout.

Although, there are times for that as well.

And of course, if you've followed Set the Table for any amount of time, you may not be surprised at my addition of a poached egg. Because YUM.

Papardelle with Parsley, Yuzu & Shichimi Togarashi

Makes 2 servings

• 2 eggs, room temperature
• 1 tablespoon white vinegar
• 6 oz fresh Papardelle (or other egg pasta)
• 2 teaspoons unsalted butter
• course salt
• black pepper
• 1/2 teaspoon shichimi togarashi
• 1 teaspoon yuzu zest
• 1/3 cup chopped flat leaf parsley

Begin by making the eggs. Bring 2 inches of water to a simmer in a small pan. Add the vinegar. Crack the eggs into a small bowl. Use a spatula to create a gentle whirlpool in the water and pour the eggs, one at a time, into the center.

Reduce the heat so only a couple of small bubbles rise to the surface. Cover the pan and let the eggs cook for about 3-5 minutes, depending on how done you like your yolks. Remove fromt he pan with a slotted spoon and transfer to a small dish. Set aside.

Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook until al dente.

Reserve 1/4 cup pasta water. Drain the pasta and return to the pot off the heat source. Add the butter and toss with the pasta until completely melted. Season lightly with salt and pepper.

Add the shichimi, yuzu zest and flat leaf parsley and toss to combine. If at any point the pasta seems dry, add a bit of the reserved pasta water. Transfer the pasta to two bowls, top with the poached eggs and serve immediately.

Roasted Broccoli Salad

Well, I have a basket full of laundry sitting on the sofa that needs to be folded. There are clean dishes on the counter that need to be put away. Taxes are due soon. And I could probably be checking several other items off of my to-do list. But here's the rub: the birds are chirping, the sun is shining, and it is warm outside. My to-do list just can't compete with that. And besides, it will all still be there in an hour or two, right?

As a good Minnesota girl, I am a fan of snow (yes, even in March) but I'm not sure anyone can complain about t-shirt and sandals weather in early Spring. There is nothing that can compare to the feeling of vitamin D rejuvenating your entire body. Just as warmth in the beginning of Spring awakens the soul, a change in food can do the same. After a winter full of heavy food like stews, roasts, and countless baked goods, it feels nice to enjoy fresh, light food. Now, please understand that when I say "light" I don't mean so light that you're hungrier after you finish your meal than you were before it started. No. I'm not that kind of girl.

I need to feel satisfied, otherwise I start giving into things like handfuls of chocolate chips and scoops of peanut butter. Together. On a spoon. Ohmygosh.

Sorry- I got distracted.

This roasted broccoli salad is absolutely perfect for a light but fulfilling lunch. It has tons of flavor, great textures, and it is pretty hands-off which makes it great for busy moms like me or even for working folks looking for an easy lunches to make ahead for the week.

If you're vegetarian, or even vegan if you remove or replace the mozzarella , this is a great meal option as well. The broccoli gives a nice meatiness and with some pine nuts or walnuts sprinkled on top, you've got a perfect entrée!

Roasted Broccoli & Fresh Mozzarella Salad

Serves 2 as a main course or 4 as a side dish

3 cups fresh broccoli florets

2 Tablespoons olive oil

1/2 teaspoon kosher salt

1/2 cup fresh mozzarella, cubed

Fresh lemon juice

1 teaspoon red pepper flakes

Preheat the oven to 425F.

In a large bowl, toss the broccoli with the olive oil and salt. Spread in an even layer on a baking sheet and place on the middle rack of the oven. Roast the broccoli for 10-12 minutes or until lightly browned and crispy in spots.

Put the broccoli in a serving bowl and drizzle with the lemon juice. Then top the salad with the mozzarella cubes and sprinkle with the red pepper flakes. Season with additional salt if necessary. Serve immediately.

* If you would like to make this ahead, allow the broccoli to cool before adding the cheese. Then, store the salad in the refrigerator and eat cold- it's just as delicious!