This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal.
It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.