That crazy time of year has finally come to an end. There is no more running after last minute Christas presents, stressing over large scale entertaining and eating too much rich food. I am hoping that this all means you are looking for new quick recipes. Cacio e Pepe is a classic Italian pasta recipe from Rome, it’s about salty cheese and lots of spicy pepper.

After you have eaten a bowl your tongue should tingle slightly from the sharpness of all the pepper. Be careful when you add the cheese that your pan isn’t too hot – otherwise you will find it has reformed into a skating rink of cheese at the bottom of your pan. Oh, and my last piece of advice? Consume immediately, even the act of taking photos can lose some of that precious sauce.

Looking for more easy pasta recipes? Check out some of my favorites!

In this easy pasta casserole, roasted squash puree is stirred into a sage-tinted bechamel and tossed with cooked pasta and blue cheese. A short ten minutes in the oven to soothe the blue cheese into meltiness and you have a slightly sweet macaroni and cheese with a lot less calories! What a way to use up leftover squash.

Although the season begins in July, I find that October is when this ruby vegetable is at its highest demand in my house. They are wonderful served alongside hearty braised meat dishes or tossed and roasted with other root vegetables.

Here is another adult-oriented tomato soup recipe for the colder weather. Rather than warm Indian spices and cashews, this tomato soup is inspired by the south of France. The soup has subtle flavours of fennel and lavender and is finished with whipping cream and fresh tarragon.

Try serving this soup with a grilled sandwich of brie and apples. If you have fresh tomatoes feel free to substitute for the canned whole tomatoes the recipe calls for, just make sure they are skinned first.

Carrot soups are endlessly variable and very inexpensive to make. Carrots also pair very well with almost every nut imaginable, making this carrot, tarragon and walnut soup recipe very much a meal unto itself. The cream is a nice addition but very much not necessary if you are watching your figure or want to make a vegan carrot soup recipe. If you are freezing the soup, don’t add the cream until you are reheating it.

Eggplant Parmesan, or Eggplant Parmigiana, is possibly my very favourite vegetarian dish. Of that long list, it may also be the least healthy, unless of course you count french fries or ice cream. When done properly eggplant parmagiana should be a melty mess of tomato sauce, breaded eggplant, and stringy cheese.

Admittedly, this recipe isn’t quick. Between the breading and the frying it takes at least 30 minutes to make, but it is worth it. Before all the local eggplants disappear and we are into the butternuts and cranberries, make this on a rainy afternoon.

This beet and potato roesti is a perfect appetizer eaten on the couch during a cozy night in. Eat the crunchy slices with your fingers, dipping them in sour cream or yogourt. Almost as good as homemade perogies.

Possibly explaining why I can’t stop making it?

If you are still reluctant to try kale chips, might I suggest this less intimidating kale pizza? Similar to chips, the kale is chopped small and rubbed with olive oil then baked until crispy at the edges. However, instead of ending there, it is paired with salty goat cheese and served on top of a pizza crust. This make an excellent appetizer for the adventurous or vegetarian.

Here is a zucchini appetizer recipe for lazy summer evenings. Fritters are quick to make and endlessly flexible. This version uses sharp cheese, scallions and parsley to flavour the zucchini. If you like these, next time try feta and mint or basil and goat cheese.

These fritters are shallow fried so make sure your oil is hot enough that it isn’t just absorbed straight into the fritters and made greasy. If you have very small and young zucchini you may be able to skip the salting and squeezing step, but as it will help you control the moisture content it is usually worth it.

But cook it well and eggplant will melt on your tongue as softly as the ricotta it is tossed with. My suggestion? Cook it hot and fast. Make sure your oil is hot enough that it doesn’t become a greasy sponge but rather quickly tenderizes and browns. Nonnas from Siciliy to Sorrento will thank you.

This classic Italian recipe, “pasta alla norma” always features ricotta, tomatoes, eggplant and pasta. The remaining details vary. Make it now when all the ingredients are fresh and available.