On Sundays, we eat pasta. On the couch. Straight from the pot. It's one of my favorite traditions for so many reasons. First, pasta— I don't think I need to elaborate there. Second, and almost equally important, the wonderful combination of maximum comfort (I am usually already in jammies) and minimal dishes. Win-win-win.
The pasta itself varies based on cravings, the weather and/or whatever is in the fridge. In winter I'll make a marinara sauce or a bolognese. In fall, I'll be basic and add leftover chunks butternut squash and sage. In summer, it's all about tomatoes and basil. But this latest spring edition was a real winner in my book.
I don't know how it works in your house, but in my house, weekend eating is a thing. It's definitely, obviously, joyously different from mid-week eating. You might be asking, "Then why is there lettuce in these photos?" and I get that. Lettuce is rarely a part of my weekend program.
The reason is that I am often plagued by midweek cravings for weekend eats. Chicken Salad is one of those cravings, and while I would always prefer to make it with mayonnaise and buttery rotisserie chicken and eat it on French bread with a glass of wine, I am capable of lightening things up from time to time.