Everything I’ve Been Cooking During Quarantine: Part 2

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By Maya Konings

Hi everyone. I’m still here; still quarantined, and still cooking. As my state’s stay at home order extends on and my stress levels are exponentially building, spending time in the kitchen has been even more important for me as of late. My family has all been craving dishes that are hearty, comforting, and healthy to feel our best during this time, and I’ve been happy to deliver. Here’s everything I’ve been cooking and loving lately, part 2!

Tomato Pesto Tarts

My local bakery that I’ve been frequenting for to-go service sells an extremely high-quality frozen puff pastry, which became the inspiration for these delightful tomato pesto tarts. I started the tarts by cutting the thawed pastry into rectangles (but be sure it remains cold so that the butter won’t melt until baked and the pastry puffs properly!) I then topped them with layers of creme fraiche, pesto, sliced cherry tomatoes and ricotta salata cheese. Not pictured is the drizzle of balsamic glaze my family hit them with at the table. While this flavor profile encompassed everything I was craving at the moment, these mini tarts are extremely customizable and surprisingly easy to make. Some other topping ideas include caramelized onions and mushrooms with white cheddar, or a ricotta, honey, and berries combo for a sweeter option.

Recipe: my own

Homemade Naan Bread

Yeah, the harissa roasted brussels sprouts and broccoli pictured here were pretty good too, but the naan was the star of the show. I made this naan from hand-rolled dough, brushed with melted butter and garlic, and cooked in a hot, covered skillet for just a minute on each side until puffy and beautifully browned. Making your own bread is exciting and empowering, even when it’s a surprisingly easy recipe like this. Serve with any of your favorite veggies, curries, soups, and rice dishes. Or, you could follow the recipe creator Tieghan, of Half Baked Harvest’s slightly off-beat suggestion and make a garlic naan grilled cheese.

Recipe: Half Baked Harvest

Baked Sweet Potatoes and Onions with Fontina Cheese

This is arguably more of a fall/winter dish, but it really hit the spot for me and my family on one of those days where we just needed a bit of extra comfort. This dish is an ode to my oven. Roasting the onions for an hour is time intensive but brings out their natural sweetness and results in an incredible complexity of flavor. The potatoes themselves were downright perfect – crispy skin with a dreamily soft interior. And don’t even get me started on the melty cheese. Everything I need to feel comforted during quarantine.

Recipe: Vegetarian Dinners in the Oven

South Block Recreation: PB&J Bowl

If you know me, you know my love for the South Block PB&J bowl runs deep. I eat it every single time before I leave for the airport to come home as my last meal at GW. Luckily, actually owning a blender at home gave me the means to get cracking on recreating one of my all-time favorite on-campus meals. Blend together one half or whole frozen banana, one frozen acai packet, a handful of frozen blueberries, almond milk, and an optional scoop of protein powder until smooth and thick. Add more fruit or milk as needed. Top with a drizzle of peanut butter, sliced fruit of your choice, and a generous layer of Michelle’s Ginger Hemp granola (yes, I looked it up and this is the exact granola they use at South Block. You’re welcome.) Grab your spoon, dive in, and congratulate yourself for finding a way to satisfy your acai bowl craving until we’re back on campus.