open-faced eggplant sandwiches with ricotta and pickled onions

If you don't want to make the pickled onions, I suggest subbing sliced pepperoncini or banana peppers. from Bon Appétit. ingredients ½ small red onion, thinly slicedBig pinch of sugarKosher salt3 Tablespoons red wine vinegar, divided1 small eggplant (about 8 oz.), sliced ¼" thick1 Tablespoons plus 1½ tsp. extra-virgin olive oil, plus more for brushingFreshly... Continue Reading →

roasted squash and grains with tahini-honey

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared tofu bowls. from Bon Appétit. ingredients ½ cup farro, barley, or quinoa Kosher salt 1 acorn squash (about 1¼ pounds), cut into 1¼-inch wedges 1 large red... Continue Reading →

roasted squash salad with crispy chickpeas

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner. from Bon Appétit. ingredients 1½ pounds sweet potatoes (about 6 small or 3 medium), halved lengthwise 1 delicata or acorn squash, halved lengthwise, seeded, cut into 1"–2" pieces 7 Tablespoons extra-virgin olive oil, divided Kosher salt 1 14.5-ounce... Continue Reading →

cheesy stuffed tomatoes

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect. adapted from Bon Appétit. ingredients ¼ cup raw pistachios 4 large firm heirloom or beefsteak tomatoes (about 2½ lb.) Kosher salt, freshly ground pepper 1 garlic clove, finely grated 2 Tbsp... Continue Reading →

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