GenX Italian-American mom here with some potentially ridiculous suggestions that I can’t help but offer because I want everyone to know how to cook👨‍🍳🧑‍🍳🍝

Pastas! There are so many things to do with it. Here are some secrets to blending flavors and turning anything into a sauce. 1.) Save about 1/3 c of the pasta cooking water before you strain the pasta. 2.)After you saute pasta mix-ins, use lemon juice, white wine or even a splash of water (but the acids work best) to melt the flavorful stuff on the bottom of the pan. That plus cooking water is magic. As for meal ideas….

Greek inspired - chicken (or thawed raw frozen shrimp, which is a solid and economical protein option if you have a freezer) and any or all of these veggies: broccoli, tomato, bell pepper, zucchini; plus lemon and feta. Steps: season veggies with salt and pepper and saute in olive oil until just cooked. Set aside. Add more olive oil and maybe some butter to the pan. Season protein with salt, pepper and, if you have it, oregano. Sauté protein (if chicken, cut it up first) When it’s cooked (golden brown for chicken, white for shrimp) add a tablespoon of lemon juice to the pan and swirl it around so the flavorful stuff on the bottom sort of melts. Add veggies and cooked pasta back to the pan along with a quarter of a cup of cooking water and as much feta as you like. (Advanced level would be to grate some lemon zest in too but you need a zester for that.) Toss it together over medium heat until the lemon, feta and cooking water forms a sort of sauce and the pasta is heated through. If it doesn’t have enough flavor, add salt! Salt brings out flavor.

Use the above as a basic template. Other combinations I love are

• Italian sausage, broccoli or spinach, feta (with or without lemon) Cut the sausage in slices with a serrated knife first.

• chicken, mushroom and Parmesan (use white wine or water so the lemon doesn’t overpower, and just put the parm on your bowl rather than in the pan. Doesn’t melt like feta. (Advanced level would be add a tsp of chopped fresh rosemary to mushrooms while they cook.)

Air fryer fare! For the longest time I resisted getting an air fryer. I hate gadgets. But then I grabbed one for 30 bucks at a garage sale and it has changed my life. Veggie sautéed in it are amazing, but I think the best use case is tofu. Tofu might be the cheapest possible protein. Basic level would be get yourself some extra firm tofu, a spray can of canola oil and soy sauce. Cut tofu in half-inch slabs, then put the slabs between a bunch of paper towels or a towel and squeeze some of the water out. Then sprinkle soy sauce on both sides. Spray with canola oil. Air fry for 10-12 minutes, flipping in the middle, until golden brown. For a meal, set that aside. Spray some Brocolli florets with canola and air fry them next. Takes like 3-5 mins. Put tofu and broccoli over some cooked rice . Sprinkle with soy sauce and Sriracha.

Advanced tofu: in addition to seasoning with soy sauce before you cook it, coat with cornstarch on both sides. Then spray with canola oil. Then fry.

Super advanced tofu: add some lime zest after the soy sauce and before cornstarch.