At our lakehouse in summer, lunch is an easy meal on Sundays – something I’ve prepared ahead of time, like grilled vegetables for a salad, or a pasta sauce that can sit for a day or two in the fridge, aging gracefully. This sauce is courtesy of my mum: artichokes tossed in the oven with olive oil, salt & pepper, and combined with sautéed onions, and lemon juice. On the day I served it, all I had to do was heat the sauce, cook some fettuccine, and throw it all together with a little of the pasta cooking water. Then I topped the pasta with some crumbled feta and green onions. In my view, the perfect endcap to a perfect weekend.

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