This Is The Ultimate Cookbook For Impatient Foodies Everywhere

Photographed by Davide Luciano.
If you follow the latest food trends and always wish you had time to cook, but often end up grabbing a quick-fix option after a long day, you're by definition an impatient foodie. Elettra Wiedemann coined the term because, as a busy millennial who also loves good food, she found herself wrapped up in a recurring dilemma. "Why did good food always go hand-in-hand with slowing down? Wasn’t there a way to have slow, sustainable, delicious food without the 'slow'?" her cookbook states. Elettra set out to solve this problem via her website, Impatient Foodie and now a whole cookbook full of recipes that are delicious, fast, and easy to execute. Need a healthy weeknight dinner, a quick foolproof dessert, or an ooey-gooey grilled cheese? The Impatient Foodie cookbook has got you covered.
Ahead, we rounded up four of our fave recipes from the book, but we also highly recommend the Beet Ricotta Spaghetti. (Trust us, even beet haters should give this recipe a try.)
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Apple Brie Bacon Grilled Cheese
Makes 4 sandwiches

At the time of recipe developing, we had to rock-paper-scissors for who got the last bites of this sandwich.

Ingredients
12 slices bacon
8 slices sourdough bread
1 (7-ounce) wheel camembert or
Brie cheese, cut into 16 slices
1 large Granny Smith apple, thinly sliced
4 tsp honey
4 tbsp unsalted butter

Instructions
1. In a large skillet, cook the bacon over medium-high heat until crispy, about 4 minutes on both sides. Drain the bacon on paper towels, but reserve the bacon fat in the skillet.

2. Layer 4 slices of the bread with 2 slices of cheese, 4 slices of apple, 3 pieces of bacon, and 1 teaspoon of honey and finish with 2 more slices of cheese. Top each with a slice of bread.

3. Pour the bacon fat out of the skillet into a small bowl. Measure out 1 tablespoon of the bacon fat and return it to the skillet. Add 2 tablespoons of the butter and heat over high heat.

4. Place 2 of the sandwiches in the skillet and reduce the heat to medium-high. Cook for 4 minutes on each side, until the bread is browned and the cheese is fully melted. Remove the sandwiches from the skillet and set aside.

5. Add the remaining 2 tablespoons of butter and 1 tablespoon of bacon fat to cook the final 2 sandwiches in the same way.

Serve immediately!

Excerpted from Impatient Foodie: 100 DeliciousRecipes for A Hectic, Time-Starved World by Elettra Wiedemann. Copyright © 2017 by Elettra Wiedemann. Published by Scribner, a Division of Simon & Schuster, Inc. Reprinted with permission.
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Rossellini Spaghetti
Serves 4 to 6

This recipe was invented by my grandfather, Roberto Rossellini, and passed down to my mom and her siblings. My mom makes this in the summer to use up any leftover or excess herbs. You can use any herbs you have on hand and adjust the amount according to your taste; for example, if you don’t like oregano, you can skip it all together. The light, fragrant flavor of this spaghetti dish makes this a family favorite for hot weather. My grandfather also invented this recipe while keeping his hatred of doing the dishes in mind — genius (and clearly impatience runs in my blood going way back!).

Ingredients
Kosher salt
1 pound spaghetti
1 cup finely chopped fresh basil
1 cup finely chopped fresh flat leaf parsley
1 cup finely chopped fresh chives
1/4 cup finely chopped fresh sage
1/2 cup finely chopped fresh mint
1/4 cup finely chopped fresh oregano
Zest of 1 lemon
1 cup extra virgin olive oil
1 garlic clove, minced (optional)
1 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions.

2. Meanwhile, place all the chopped herbs in a serving bowl with the lemon zest, olive oil, garlic (if using), half of the Parmigiano, and a generous pinch of salt and pepper.

3. Drain the spaghetti and transfer immediately to the serving bowl with the herbs. Toss together until the spaghetti is evenly coated with olive oil and herbs. Top with the remaining Parmigiano before serving and enjoy immediately.

Excerpted from Impatient Foodie: 100 DeliciousRecipes for A Hectic, Time-Starved World by Elettra Wiedemann. Copyright © 2017 by Elettra Wiedemann. Published by Scribner, a Division of Simon & Schuster, Inc. Reprinted with permission.
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Claudia’s Salmon Burgers
Serves 4

If your experience of salmon burgers to date has been out of the frozen foods aisle, this easy recipe will show you what salmon burgers really can be and what they are meant to be. They’re impatient foodie-friendly, impressive, delicious, and healthy — a win all around. My little brother and sister — not normally fish fans — gobbled these up and asked for seconds.

Salmon Patties
1 pound salmon fillet, skinned
2 scallions, sliced
6 dill pickle slices (rounds)
2 heaping tbsp chopped fresh dill
1 tsp Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup full-fat Greek yogurt
2 tbsp extra virgin olive oil

Claudia's Secret Sauce
1/2 cup full-fat Greek yogurt
1 tbsp Sriracha sauce
2 tbsp pickle juice
1 tsp chopped fresh dill

For Serving
4 burger buns
4 butter lettuce leaves
8 dill pickle slices (rounds)
1/4 red onion, thinly sliced

1. Cut the salmon fillet into 11⁄2-inch-wide chunks. Place in a food processor. Add the scallions, dill pickles, dill, mustard, 2 generous pinches of salt, and a few turns of pepper. Pulse 10 times, until the mixture is coarse. Add the yogurt and pulse until just combined.

2. Transfer the mixture to a medium bowl and divide into 4 equal balls.

3. In a 12-inch skillet, heat the olive oil over medium-high heat. Place all 4 salmon balls in the skillet and press down lightly with a spatula to form patties. Cook until golden and crispy on both sides, about 8 minutes total (see Note).

4. Meanwhile, make the sauce: In a small bowl, combine the yogurt, Sriracha, pickle juice, and dill. Set aside.

5. For serving, toast the burger buns. Smear a generous dollop of Claudia’s secret sauce on both sides of the bun. Place a lettuce leaf on the bottom bun, top with a salmon patty, 2 pickle rounds per sandwich, and some red onion. Enjoy immediately!

Note: Resist the temptation to poke and pester the burgers as they are cooking—just set a timer and leave them alone.

Excerpted from Impatient Foodie: 100 DeliciousRecipes for A Hectic, Time-Starved World by Elettra Wiedemann. Copyright © 2017 by Elettra Wiedemann. Published by Scribner, a Division of Simon & Schuster, Inc. Reprinted with permission.
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Cheesy Asparagus Tartines
Serves 4

These open-faced tartines are inspired by one of my food weaknesses—croquet monsieurs or croque madames. If you are a vegetarian, you can cut out the ham.

Ingredients
1 bunch of asparagus, tough ends removed, spears halved lengthwise
Extra virgin olive oil
Kosher salt and freshly ground pepper
4 (1-inch-thick) slices sourdough bread (boule shaped)
1 (5.2-ounce) round Boursin cheese, quartered
8 slices cooked ham
1 (8.8-ounce) wheel Camembert cheese, cut into 12 slices

Instructions
1. Preheat the oven to 375°F. Line a 15 x 10-inch baking sheet with parchment paper.

2. In a bowl, coat the asparagus with some olive oil. Add a pinch of salt and pepper and set aside.

3. To assemble the tartine, drizzle olive oil on both sides of the bread, followed by a sprinkle of salt. Spread each slice with a layer of Boursin, followed by 2 slices of ham, and topped with

3 slices of Camembert. Top the cheese with a handful of the halved asparagus.

4. Transfer the tartines to the lined baking sheet and bake for 10 minutes. Serve with pepper.

Excerpted from Impatient Foodie: 100 DeliciousRecipes for A Hectic, Time-Starved World by Elettra Wiedemann. Copyright © 2017 by Elettra Wiedemann. Published by Scribner, a Division of Simon & Schuster, Inc. Reprinted with permission.
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Impatient Foodie by Elettra Wiedemann, $17.97, available at Amazon.
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