• You may have noticed there are no measurements in the ingredients and that what I listed is very free form.  This is to encourage you to play around with what you have.  Cooking its about experimentation and making due with what you have.  In some cases you may have more herbs than nuts or the other way around.  Play around and have fun with this week night dinner.
  

Make the Pasta Dish

• Make the pasta and reserve up to a cup of pasta water.  Drain and set aside.
  

  In a pot place all the ingredients you have found to make this pantry dish and cook until fragrant.  Season with salt and pepper as you wish.  Lossen it up with some of the reserved pasta water.  Then add in the pasta.  Add in more water to get the creamy consistency you want.  Season with salt and pepper again.  Top with more fresh herbs and serve.
  
• Make the Salad

  Pre-heat your oven to 350 degrees and place your veggies on a sheet pan.  I found some radicchio, mushrooms and endive.  I drizzled some olive oil on top and seasoned with salt and pepper.  Roast for 20-25 minutes and set aside when done.

  As a base for the salad I used some kale and chopped it up finely and massaged some olive oil, salt and pepper and vinegar.  That is the base of the salad that you put on the serving platter and place the rest of the roasted vegetable on top.  If you have more left over herbs place it on top.

  For the dressing, that is free form too.  Drizzle the olive oil, vinegar, and date syrup and season with salt and pepper. 
  
• To make the sweet potato (recipe is from Song of Style)

  Pre-heat oven to 450 degrees and place the thick cut wedges on a baking tray.  Drizzle with olive oil and season with salt and pepper.  Bake for 15 minutes and then flip the wedge and bake for another 10 minutes.  Done.

  Serve everything family style and hopefully you have left overs tomorrow.