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[quote=Anonymous]
It depends what kind of food you want to serve. NYT has a few great tomato/vodka sauces which are simple and mostly require passive simmering time. You could absolutely make the sauce in advance and cook pasta at the last minute.

I also like roasting vegetables in advance and then I simply reheat them. I like doing platters with roasted asparagus, peppers, onions, sweet potatoes. Or I prep a big salad with roasted peppers, sometimes roasted squash and zucchini (whatever I’m feeling like) goat cheese and sugared nuts (I make these in advance and keep them in hand)

I also like shakshuka for dinner—that’s great for prepping ahead and then
you can add the eggs at the last minute. Melissa Clark has a good recipe. I add beans and greens to mine to give it a little bit more. You can serve it with a green salad or with roasted vegetables, hummus and bread. I love mopping up the tomato sauce with good bread. There’s an Italian place near me that makes amazing homemade bread (they bring it to the table when you dine in). I go every week or so and get ten pieces of the bread and freeze it then I just heat it up to serve with dinner and you have amazing hot fresh homemade bread. [/quote]

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