This was a Hello Fresh recipe and came with a salad; I've included the instructions for the salad as well, but you can easily swap it out for something else or omit it entirely. Symbol and I both liked this, and the Kidlet wanted me to put it on the "super favourite" list.

As an added bonus, between frozen naan and pesto in a jar, we often have all of the ingredients needed for this on hand except the bocconcini.

Pesto Bocconcini Pizza Naan

Hello Fresh

Ingredients

• 4 naan
• 120mL + 10mL  basil pesto, divided
• 15mL white wine vinegar
• 15mL olive oil
• 132g cucumber, cut into half moons
  
• 225g cherry tomatoes, halved
  
• 113g spring mix greens
• 2 bell peppers, sliced
• 400g bocconcini, sliced
  
• cooking oil
  

Directions

1. Preheat the oven to 450°F.
2. Arrange the naan in a single layer and bake until golden brown; time could be anywhere between 2-7 minutes depending on oven and whether the naan is frozen or not. Remove the naan and set aside to cool.
3. Meanwhile, whisk together vinegar, olive oil, 10mL pesto, and salt and pepper to taste in a large bowl as the salad dressing.
4. Add the tomatoes, cucumber, and greens and toss to combine.
5. Heat a large pan over medium-high heat. Add a splash of oil and the bell peppers and cook, stirring often, until tender.
6. Spread the remaining pesto over the now-cool naan. Evenly divide bocconcini slices and bell pepper between them.
7. Return the naan to the oven and cook until melty, ~5 minutes.

Mixed results with this Hello Fresh recipe; symbol and I both loved it, the Kidlet -- who apparently doesn't like mozzarella-type cheeses anymore -- spurned it. I would definitely make it again, though! Maybe in a year or two she'll be back on board with soft cheeses...

Gnocchi with Bocconcini and Oregano

Hello Fresh

Ingredients

• 700g gnocchi
• 200g bocconcini, drained and quartered
• 113g baby spinach
• 120mL feta cheese, crumbled
• 225g cherry tomatoes, halved
• 60mL white wine vinegar
• 5g fresh oregano leaves, chopped
  
• 1 small red onion, chopped
• 4 cloves garlic, minced
• 60g assorted olives, chopped
• 60mL butter
• 60mL oil
• 5mL sugar
  
• salt and pepper

Directions

1. Whisk together the oil, vinegar, and sugar in a large bowl (large enough to hold all the other ingredients; if you don't have a bowl large enough, prepare the gnocchi in a large pot and add the vegetables to it at the end, rather than vice versa).
2. Stir in the feta, olives, bocconcini, and tomatoes. Season with salt and pepper to taste and set aside.
   
3. Heat a large pan over medium heat.
4. Melt the butter, then add the gnocchi. Pan-fry, stirring occasionally, until golden brown, 6-10 minutes.
5. Add the garlic, onions, and oregano. Continue cooking until the onions begin to soften, 2-4 minutes.
6.  Add the spinach to the pan and cover just long enough for it to start to wilt.
7. Add the contents of the pan to the bowl and toss to combine. Serve immediately.

This Hello Fresh dinner was a huge hit with the Kidlet, who declared it her favourite that she wanted to have for every pasta dish forever. symbol and I enjoyed it, but were not that enthusiastic about it.

I've adjusted the recipe slightly to reduce the number of moving parts; in particular, more things go straight into the sauce rather than being added as a garnish at the end.

Bocconcini Romesco Pasta

Hello Fresh

Ingredients

• 340g cavatappi
  
• 200g bocconcini, cut into 8ths
  
• 30mL parsely, coarsely chopped
• 2.5-5mL red pepper flakes
  
• salt and pepper
• 10+30mL oil, divided
  
• 56g almonds, finely chopped
  
• 340mL roasted red peppers in glass, drained and chopped
  
• 4-6 garlic cloves, minced
• 30mL smoked paprika
  
• 740mL crushed tomatoes
• 2 large shallots, finely chopped
• 30mL red wine vinegar
• 60mL butter

Directions

1. Begin boiling and salting the water for the pasta -- you'll need some of the pasta water.
   
2. Combine bocconcini, parsley, red pepper flakes, 1mL salt, and 10mL oil in a small bowl; set aside.
3. Heat a large, deep skillet over medium heat. Add the almonds and toast, stirring frequently, until lightly browned, 3-4 minutes -- do not burn!
4. Add 30mL oil, the roasted red peppers, and the shallots. Continue cooking until the almonds soften slightly, 2-3 minutes.
5. Add the garlic, vinegar, paprika, and crushed tomatoes. Cook, stirring often, until the sauce reduces slightly, ~5 minutes.
6. When the pasta is done al dente, drain, reserving 120mL pasta water.
7. Add the reserved water, butter, and marinated bocconcini to the sauce; stir to combine and let thicken slightly more. Taste for salt and pepper and adjust as needed.
8. Toss with the pasta and serve.