lol
i had 1 donut in June as a guest and overall haven’t bought a donut since March 2020. Eek. I crave some.

We love Plenty and Plenty More. So many great vegetarian dishes. The eggplant dish on the cover of Plenty was the first of his dishes we ever cooked and had us hooked right away.

LOL, one of my local restaurants does a burger with a glazed donut as a bun. I've never tried it, but it seems to be popular as it has been on their menu for years, even through menu revamps.

It is surprisingly very good although hard to eat without it falling apart. Something about the sweet with the savory.

enjoy!!! I’m just not ready for it. I don’t even care for fried chicken with waffles or Chinese sweet noodles.

I'm sure it is very good, but it just doesn't appeal to me.

Yes, they are. The burger designation is based on the meat patty, not the bread. Great example to prove my point. The bread and cheese don't matter much as long as you have a nice ground beef patty in the middle. I generally agree with the other poster that you don't want so many other toppings that you can't really taste the burger though. I suppose a patty melt comes dangerously close to that point.

I need guidance for cooking this below pasta dish. How would I do the spinach and peas part? I assume I start by slowly cooking the tomatoes in olive oil until they break down, like a cherry tomato pasta.

Summer Cavatelli Pasta 24 (Vegetarian)
Hand-cut Pasta, Spinach, Peas, Roasted Tomatoes,“Marin County Farms” Goat Cheese

Are you trying to duplicate something from a restaurant without a recipe?
I roast tomatoes all the time in the toaster oven. I cut cherry or grape tomatoes in half,spread out on a foil lined tray with olive oil and bits of garlic, S & P. and roast for maybe 20-30 minutes at a low temp...maybe 300? I also put in dried oregano because this is what i use for my pizza sauce. Baby spinach (maybe chop a little bit) will wilt down when tossed with the hot pasta. If you want it more cooked you can blanch it first but I wouldn't bother with the extra step. Just toss in frozen peas at the end--no precooking necessary. Goat cheese will also melt with the hot pasta. Sounds good!
I would just use dried pasta...

yes - restaurant entree... I’ve bought fresh vine tomatoes and frozen chopped spinach & peas. Should I just let the spinach & pasta thaw from freezer? I bought the goat cheese as a 4-Oz log so will spoon out some small chunks with the pasta.
thank you for the guidance.

The frozen spinach is full of water and it takes quite a bit to dry it off--frozen is better used in things like spinach dip or casserole type things. I think you will like the dish much better if you just buy a bag of baby spinach (already washed). I have not used frozen pasta so I don't know what the package says but it might say to cook from frozen. Be sure to save some of the pasta cooking liquid--do not drain it all ( i just scoop out a cup or so before I drain it). You might need to add it in at the end of the dish to make it more saucy . I only see a problem with getting the spinach dry enough plus I think frozen sometimes has an off taste. Yes, small chunks with the hot pasta and as it melts it will form a sauce. Add back little by little some of the reserved pasta water until it is the desired consistency. Be sure to post a photo!
I use melted goat cheese as a sauce for sauteed chicken breasts. It is so tangy and versatile.

Thanks! I definitely don’t drain the pasta water until after supper, in case I need to make more pasta. Most of my people really can’t believe that I ladle / scoop pasta out of the pot since most of us learned to remove the pasta by pouring it all out over a colander.

anyway turns out my spouse doesn’t even like spinach so wants no spinach and more goat cheese in the future. Lol. I enjoyed the dish although next time I’ll use more tomatoes :-)

Watch cooking shows or chefs on TV...they all reserve the starchy water to thicken the sauce. I don't know who your people are. Lol. If it is a long pasta like linguine i usually just use tongs to add it to the sauce in the pan so i don't drain in a colander at all. Of course if you are not making sauce but using jarred like Rao then you absolutely would drain it into the sink.
Maybe your wife would have liked it better with fresh spinach? I often use escarole or arugula in pasta...maybe she would prefer those to spinach?
Glad you liked it though...what kind of tomatoes did you use?

That’s why I don’t drain any pasta - I might cook more pasta during the meal and I want to use the same water. It’s rare but if it occurs...
I used a mix of vine, plum Roma, and cherry tomatoes :-)

Ghost pepper pineapple hot sauce. Cooked it outside on my grill to avoid the nasty pepper fumes. I skimped on the ghost peppers and it's really not very hot. There's two other full bottles in the fridge outside. I'll see if the heat improves with a rest overnight.