This week is my first take-and-bake meal. I made Tuscan White Beans, Caesar Salad, and Lemon Olive Oil Cake. It's one of my favorite meals, so it felt like an excellent choice for my first dinner.

The Tuscan White Beans are cannellini beans simmered in onion, garlic, and tomato paste. I finish the beans with puréed preserved lemon, which adds a little hit of acid at the end. The dish is topped with crispy breadcrumbs, made with homemade ciabatta breadcrumbs. They are crisp and salty and add the perfect texture. My Tuscan White Bean recipe is inspired by Alison Roman's recipe in Nothing Fancy.

The Caesar Salad is a vegetarian version of a traditional Caesar Salad. The dressing is garlicky and cheese. The umami flavor comes from the parmesan cheese and Worcestershire sauce. It's a good alternative to the anchovies. I dress the romaine lettuce with Caesar dressing, crispy croutons (also made from homemade ciabatta bread), and parmesan cheese. My Caesar Salad recipe is inspired by Serious Eats.

The Lemon Olive Oil cake an ultramoist lemon cake with a subtle olive oil flavor. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! The recipe comes from Yossy Arefi's wonderful book Snaking Cakes.