Like many other people, being in quarantine for most of 2020 meant I was able to spend much more time cooking, baking, and overall cultivating my culinary skills. I’m certainly not a chef by any means, and I’m still a picky eater, but these are the five recipes I enjoyed the most this past year that I’m looking forward to making again. I hope you enjoy these recipes just as much and find some inspiration!
One Skillet Sun Dried Tomato & Gnocchi | Eat Yourself Skinny
I actually have to give full credit to my mom for finding this recipe. From the beginning of 2020 to pretty much right up until I moved in May, my mom and I made this recipe constantly. For those of you who don’t know, Gnocchi is a delicious potato-derived pasta commonly used in Italian dishes. It has a chewy, doughy, soft texture, and the taste is neutral enough that you can mix it into a variety of dishes. As you can probably guess, I prepare this recipe without the chicken, but it’s just as delicious and filling that way. It’s a perfect comfort meal for a cold winter evening, and it can be made in less than thirty minutes.
Easy Pesto Tortellini Pasta Salad | Baker by Nature
This is actually the most recent Pinterest recipe I made, and I love it for its simplicity, its bold yet simple flavors, and the minimal amount of time it takes to prepare this dish. Really, the hardest part of it is just boiling the tortellini, and that’s clearly not really labor intensive. I’ve been bringing this to work for lunch the past few days, and I have to say, I’m still not tired of it! It’s like the classy, more evolved older sister of a basic caprese salad.
‘Chickpea of the Sea’ Tuna Salad Sandwich | The Simple Veganista
Back before I was a vegetarian, I used to love tuna and considered tuna fish sandwiches to be one of my favorite lunches. Luckily, chickpeas have come to the rescue in this recipe and allowed me to enjoy a very similar version of my childhood favorite! Nori sheets are optional to give the salad an especially fishy taste, but personally, I think it tastes just as fine without. Even Nathaniel, a tuna eater, liked it, which he himself admitted he wasn’t expecting to.
I admittedly don’t know what one would call this sandwich and I couldn’t find a name or a website for the original inventor, but regardless, it’s delicious. It’s filling. It’s greasy. It’s extra. And although it was fairly messy to make, it was worth every paper towel and dirty pan. Truly, I think a decadent egg sandwich is the vegetarian’s dream, and this particular one really knocked my expectations out of the park. Like I said, I can’t find an OG recipe, but here is a pictorial!
Copycat Starbucks Pumpkin Pound Cake | The Baking ChocolaTess
In the deepest depths of quarantine, like many other Americans, I found myself getting extremely invested in baking bread. Particularly since I work at Starbucks, I was very eager to see how this pumpkin bread would hold up to the test. As a novice baker, I have to say I was pleasantly surprised by how delicious this came out! It was thick and delectable without being too heavy, and I think it had the perfect amount of pumpkin (although Nathaniel said he didn’t think it had enough.) All in all, an absolute classic recipe.
I have to say, considering I don’t really have much of a background in cooking, I’m really happy with the different recipes and varieties of food I have tried in 2020 (even if it’s mostly pasta.) I think all of these dishes are delicious, but I especially recommend the sun dried tomato gnocchi pasta. Be sure to let us know if you try any of these recipes and what you think below!