3 Recipes That Carla Music Craves (and Makes) While She’s on the Road

When dining out every night of the week while traveling becomes a chore. When you know that your vacation rental or hotel room won’t have half the utensils you need to make a basic dinner (no pots or pans, really?). Element Hotels is here to change all that with fully equipped kitchens in every guest room. For Bon Appétit Food Director Carla Music, this kind of convenience is a full-stop game changer.

Most recently they’ve introduced Studio Commons, a first-of-its-kind hotel space designed for groups looking to spend time together in a more private setting—with a fully equipped kitchen and shared common space anchored by four individual guest rooms. Finally, you can bring people together one meal at a time, even when you travel. Make coffee how you like it, lunch just as you’d imagined it, and dinner for one, two, or eight.

Carla, who is often on the road, says, “I definitely eat for pleasure and I also cook for pleasure, so being able to combine both of those things when I’m away from home makes me feel like I am at home.” To maintain her routine while traveling—which is whipping up fresh, inventive yet nourishing meals—she simply hits the local market and makes herself right at home in her favorite room, the kitchen. Here she shares three wholesome yet nutritious, easy-to-make recipes to keep you happy, healthy, and hassle-free no matter which Element Hotel you’re calling home

Lunch: winter squash with spiced and seedy dressing, yogurt swoosh, and arugula

Studio Commons at Element Hotels has all the equipment and utensils you need to make this warm, nourishing salad, topped with a delicious spicy and seedy dressing over sautéed winter squash. Plus, it only takes approximately 20-25 minutes, so you can return to your regularly scheduled program in a flash.

Timing

• Prep Time: 20 minutes
• Total Time: 25 minutes

Ingredients

• 2 medium thin-skinned winter squash, such as delicata and or acorn
• ⅓ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt; freshly ground pepper
• ½ cup raw pumpkin seeds (pepitas) and/or raw sunflower seeds
• ½ tsp. ground turmeric
• ½ tsp. ground cinnamon
• ½ tsp. smoked paprika
• ⅔ cup whole Greek yogurt
• 2 limes
• 2 oz. arugula (about 2 cups, loosely packed)

Instructions

1. Wash squash, then cut into halves lengthwise. Scoop out seeds using a tablespoon; discard. Season squash with salt.
2. Heat a large skillet over medium, then drizzle enough olive oil into skillet to generously coat surface.
3. Working in 2 batches, place squash into pan, cut sides down, and cook, undisturbed, until surfaces are deeply browned and flesh is starting to steam, 5–6 minutes.
4. Transfer to a bowl using tongs and repeat with remaining squash.
5. Place bowl with squash in the microwave and cook on high until flesh is tender, 2–3 minutes. Let cool.
6. Meanwhile, heat a saucepan over medium heat.
7. Add ⅓ cup olive oil and seeds and cook, stirring frequently, until seeds are lightly browned, 3 minutes.
8. Add turmeric, cinnamon, and paprika and cook, stirring, until oil is very aromatic, 1 minute (do not burn spices!).
9. Scrape mixture into a small bowl and season with salt; set aside.
10. In a bowl, stir together yogurt with juice of one lime; taste and season with salt.
11. Spoon yogurt onto a platter or individual plates and use the back of spoon to spread out.
12. Slice cooled squash into ½” thick half-moons; place atop yogurt.
13. Spoon half of seed mixture (with oil) over squash.
14. Top with arugula, squeeze juice of remaining lime over, and spoon remaining seed mixture over.

Snack: quick-marinated feta and tomatoes with pepperoncini on toast

Forget the airport trail mix. When you need a snack between meals, Carla loves this easy-to-make vegetarian recipe because it’s quick, filling, and no matter where your travels take you, you’ll be able to find all the ingredients at your local grocery store or market.

Timing

• Prep Time: 5 minutes
• Total Time: 15 minutes

Ingredients

• 6 oz. feta, drained
• 1 dry pint cherry tomatoes, halved
• 3 whole jarred pepperoncini, sliced crosswise into rings
• 1 Tbsp. pepperoncini brine
• Handful thyme sprigs
• ½ cup extra-virgin olive oil
• Kosher salt; freshly ground pepper
• Crusty bread, such as sourdough boule or peasant loaf

Instructions

1. Place the feta in a small bowl and use a fork to break into smaller pieces.
2. Place tomatoes and pepperoncini in a separate small bowl; add brine.
3. Squeeze and crush thyme in your hands to release essential oils, then divide sprigs between feta and tomatoes.
4. Pour ¼ cup olive oil into each bowl.
5. Season with salt and pepper and toss gently with a tablespoon. Let sit 10 minutes, tossing occasionally.
6. Meanwhile, cut bread into four 1½” thick slices.
7. Toast until golden brown and place on serving plate.
8. Spoon marinated feta onto toast, then top with tomato-pepperoncini mixture.

Gluten-Free Diet Adaptation: Use gluten-free bread.

Dinner: rigatoni with sausage, rosemary, and kale

Sturdy greens, savory protein, and pasta (with a bit of cheese, of course) come together to make a comforting meal set to satisfy your appetite any night of the week. It’s a simple, delicious dinner that packs a major punch, whether you’re feeding yourself or the whole crew.

Timing

• Prep Time: 8 minutes
• Total Time: 22 minutes

Ingredients

• 1/4 cup extra-virgin olive oil
• 12 oz. hot or sweet Italian sausage, casings removed (about 3 links)
• 4 garlic cloves, thinly sliced
• 1 bunch kale (Tuscan, Red Russian, or curly), leaves torn into 2” pieces
• Kosher salt; freshly ground pepper
• 1 lb. rigatoni or other wide tubular pasta
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 Tbsp. unsalted butter
• 1 lemon, cut into 4 wedges

Instructions

1. Heat oil in a large skillet over medium-high.
2. Add sausage and cook, smashing down and breaking it up with a wooden spoon and stirring occasionally, until browned and just barely cooked through, 5–6 minutes.
3. Transfer to a plate; reserve drippings in skillet.
4. Add garlic to skillet and cook over medium, stirring, until aromatic, 1 minute.
5. Add kale, season with salt and pepper, and cook, partially covered and tossing occasionally, until kale is wilted, browned in spots and tender, 6–8 minutes.
6. If pan looks dry at any point, stir in splashes of pasta water to keep things moving.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
8. Scoop out about 2 cups of pasta cooking liquid using a coffee cup, then drain pasta; return pasta to pot.
9. Scrape in kale mixture and place over medium heat.
10. Add half of the pasta liquid and cook, tossing often, until pasta is al dente and sauce is thickened, about 4 minutes.
11. Add another ½ cup pasta cooking liquid along with butter, then gradually add ½ cup cheese, stirring and tossing until butter and cheese are melted and a glossy sauce forms that lightly coats pasta.
12. Thin with more pasta cooking liquid if needed (you may not need all of it).
13. Taste and season with salt and pepper, if needed.
14. Toss to combine, then mix in reserved sausage.
15. Divide pasta among bowls or plates and serve with more cheese and lemon wedges for squeezing over.

Vegetarian Diet Adaptation: Use 1 lb. roughly chopped fresh mushrooms (such as shiitake) in place of the sausage. Or, use a vegan sausage substitute.

Gluten-Free Diet Adaptation: Use gluten-free rigatoni, or serve sausage-kale mixture over polenta (1 cup uncooked polenta for 4 servings).

“As someone who has actually traveled with knives, seasoning, salt, and cutting boards in my suitcase, I can say that staying at Element Hotels where everything is already here for me in the kitchen is great,” says Carla. Whether you’re just passing through or bunking up for weeks at a time, Element makes it easy to stay on track with your daily routine to ensure your travel lifestyle works for you.

So are you ready to stay in your element? Learn more at elementhotels.com.