By Tynin Fries

Happy Friday!

This week, I've been enjoying the bounty of tomatoes and peppers from my garden while I bookmark recipes to prep for back-to-school next week. The hardest part to tackle: What will the kiddo actually eat for lunch? Share your tips with me if you have them!

RECIPE OF THE WEEK

Slow cooker chicken and bean fideo, in New York, Jan 27, 2026. Easy dinners to lessen the stresses of the back-to-school season, a not-easy time of year. Food stylist: Monica Pierini (Christopher Testani/The New York Times)

Easy Dinners for a Not-Easy Time of Year

These easy, fast and affordable meals will make back-to-school season a little bit easier.

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If you're willing to share one of your family recipes with the Stuffed newsletter readers, submit it below and we may share it.

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Brothy corn and salmon chowder. Filled with tender pieces of salmon, sweet corn kernels, and cubed potatoes and tomatoes, this lovely soup is both satisfying and easy to make. Food stylist: Barrett Washburne. (Joe Lingeman/The New York TImes)

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• A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein

Lottie’s Calabrian Sausage, Corn & Tomato Pasta (Provided by Ashley Rowley)

READER-SUBMITTED RECIPE

Lottie’s Calabrian Sausage, Corn & Tomato Pasta

Stuffed reader Ashley Rowley submitted this recipe because she says "it's a perfect summer pasta recipe using seasonal produce and a Denver-based sausage from Lottie's Meats. I made this for my family and friends last weekend and everyone loved it. Super easy and can feed lots of mouths, so it's great for summertime hosting."

Recipe by Lottie's Meats

Ingredients

• 1 package Lottie’s Calabrian Sausage
• 16 oz orecchiette (or preferred pasta)
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ½ tsp red pepper flakes
• Kernels from 2 large ears of corn (3 if small)
• 1 ½ cups cherry tomatoes
• 4 tbsp unsalted butter, cubed
• ½ cup grated Parmesan
• Salt & pepper to taste
• Fresh basil leaves
• (Optional) Squeeze of lemon

Directions

Cook pasta in salted boiling water until al dente. Reserve 1 ½ cups pasta water; drain.

Heat olive oil in a skillet over medium heat. Cook ground pork sausage, breaking into crumbles, 6–8 minutes. Remove with a slotted spoon.

(Optional) Deglaze pan with a splash of white wine. Add garlic, season with salt and pepper, and cook until golden, 2–3 minutes. Stir in red pepper flakes and a few basil leaves.

Add corn and tomatoes; cook 3–4 minutes until tender. Pour in ½ cup water; simmer 1–2 minutes.

Toss in pasta with ½–¾ cup reserved water. Add butter and Parmesan; stir until creamy.

Return sausage to pan. Adjust seasoning. Add more pasta water if needed for creaminess.

Serve topped with basil, extra Parmesan, and a squeeze of lemon.