We won’t ever grow tired of black bean quesadillas, still, I felt like mixing up my bean repertoire tonight. This soup is perfect for a weeknight. I think it’s best with a heaping pile of cilantro on top, but my 5-year old had it without (and loved it).

The toasts were simply grilled bread topped with mashed avocado (with lime and salt, I should have also added garlic), arugula, a drizzle of olive oil, and a sprinkle of sea salt.

Do you see that bluish glow on the table? That’s daylight, folks. Glorious, beautiful daylight at 7pm! (Take that, winter blues.)

• Weeknight Black Bean Soup •
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
1 cup chopped tomatoes, from a can (I used San Marzano)
2 14oz cans black beans, rinsed and drained
2 cups broth (veg or chicken) OR 2 cups water and 2 teaspoons Better Than Bouillon
salt & pepper to taste
a big pile of chopped, fresh cilantro

Heat the oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and saute until soft and translucent. Add cumin and stir to combine. Add tomatoes & beans, cook for a minute, then add broth. Mash the beans a bit with a potato masher to release some of their starch and thicken the soup. Simmer for 10 minutes or so. Serve with a big pile of cilantro on top.

Marcella Hazan’s famous tomato sauce is so easy, and so good, that I doubt anyone who makes it will ever use jarred sauce again. You put three ingredients in a pot, all at once, simmer for 45 minutes and you’re done. Really, it’s that easy.

Marcella’s sauce over pasta is a perfect weeknight meal. When you first walk in the door, put the tomatoes, onion and butter in a pan over low heat. While the sauce is simmering, you can put a pot of water on to boil, throw together a simple salad, set the table, and 10-15 minutes before the sauce is done, start cooking your pasta.

I like the Smitten Kitchen version of the sauce a little better than the original, because the yellow onion results in a slightly sweeter flavor. If possible, use this brand of San Marzano tomatoes.

My husband Shane loves this sauce. He is pictured below with his second of three helpings. (This is why my uncle is so impressed.)

When I realized that it was not just sunny, but also nearly warm today, I insisted upon a family outing. My demand was met with the expected  protests and groans, which was why I presented it as a demand (rather than a request) to begin with.

We finally made it out of the house at 3:30. Once at the beautiful Gantry Plaza State Park, everyone admitted they were happy we came. Yay! How wonderful! What a delightful scene! Except that once we were done frolicking picturesquely, little time was left to shop for and prepare dinner.

Enter Shrimp & White Beans. I’ve done this one before, it’s quick, easy and delicious. On the table by 7:30 if you start at 6:45 (8:00 if your family is being a huge pain in the ass, and won’t just leave you the hell alone so you can cook dinner, god dammit*).

Last time I made Shrimp & White Beans, we didn’t have smoked paprika, this time I did, and it made the dish even better. For greens we had broccolini with olive oil and salt.

* I forgave them when they both thanked me for dinner, immediately upon sitting down to eat.