Some of our weeks are truly crazy.

With MJ’s work schedule, we’re sometimes separated for two - three days and nights at a time each week. By the time he drives back into town from whatever kind of week he’s had, he’s ready for a few good things.

Namely –  his home, his bed, his table.

I guess my burgeoning love for cooking and spending time in my kitchen originally stemmed from the sheer knowledge of this. It became important to me to find ways to make his arrival home each week something for him to anticipate.

That’s not to say that there is always ample time on my part – or in my own schedule – to prepare a labor intensive meal or spend loads of effort on ambiance. But I’ve learned that in setting a table I’m also setting a heart, and that doesn’t require a lot of time or money or even effort.

It merely asks that I care.

I care deeply.

The next time you find an occasion to prepare a table – or a heart – here is a great recipe that is beautifully pleasing and deliciously memorable!

Farfalle with Tomatoes & Spinach

Ingredients:

• 1  tablespoon  plus 1/4 teaspoon salt
• 8  ounces  uncooked farfalle pasta
• 2  tablespoons  extra-virgin olive oil, divided
• 1  cup  vertically sliced yellow onion
• 1  teaspoon  dried oregano
• 5  garlic cloves, sliced
• 2  cups  grape tomatoes, halved
• 1  tablespoon  white wine vinegar
• 3  cups  baby spinach
• 3  tablespoons  shaved fresh Parmigiano-Reggiano cheese
• 1/4  teaspoon  freshly ground black pepper
• 3/4  cup  (3 ounces) crumbled feta cheese

Preparation:

1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

 Serve with Olive Flatbread: Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with ⅓ cup chopped kala-mata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.