A creamy spinach gnocchi bake that is rich mascarpone and parmesan cheese with a nutty crunch from a toasted pine nut topping.
Creamed Spinach Gnocchi Bake with Toasted Pine Nuts

Super tender gnocchi pillows blanketed in a mascarpone-parmesan cream sauce (<– talk about the DREAM TEAM), packed with fresh spinach, and then topped with a crisp golden cheese lid and buttery pine nut crumble! 

I mean, SO MUCH YES to this.

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What To Cook This Week 9-11-21

Keeping things short and sweet and heading right to the food – here’s what we’re cooking this week!

  • Starting off the week with a big pot of pasta pomarola. This is a super simple tomato sauce that will make a huge batch – make sure to store any leftovers in the freezer for future pasta nights.
  • Next up – pimento stuffed black bean burgers aka BEST VEGGIE BURGERS EVER. Kind of obsessed with these.
  • Korean tempeh bowls with sriracha mayo are an Eats Well With Others reader favorite! If you’ve never had tempeh before, THIS is the recipe that will get you to fall in love with it. Promise.
  • Health quinoa and vegetable stew is just simple, chock full of nutrition, and GOOD.
  • Finally, we’re ending the week with a cheesy eggplant, mozzarella, and saffron rice bake. It has similar flavors to eggplant parm, but without any frying involved.
  • For dessert, we’re making maple-glazed pumpkin scones! 

Happy eating!

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After school (or work) snacking doesn’t get better than a slice of salty caramel peanut butter cake! This is incredibly easy to make and a real treat.
Salty Caramel Peanut Butter Cake

Can we for real make Snacking Cake Fridays a thing?!

Life would be so much happier!

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Pasta with caramelized zucchini is flavored with fresh basil and loads of parmesan cheese – it is the perfect way to use up fresh garden zucchini!
Pasta with Caramelized Zucchini

So far this summer we’ve eaten zucchini all the ways: frittered, caked, sauteed, stewed, simmered, roasted. We were tired, we thought we were totally done with it and ready to move on to other (better?) squashes.

But then the New York Times went and published this recipe for CARAMELIZED ZUCCHINI PASTA and omg we are NOT done. Far from it.

Zucchini that’s shredded and cooked down a la caramelized onions until it’s sweet sticky sultry melt-in-your-mouth perfection?

I have a feeling we’re just getting started.

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Can’t believe it’s September! And it’s really feeling like it. It seems like some kind of switch clicked and all of a sudden the weather went from sweltering to temperate and lovely. Very strange. 

I’m still into summery foods but there are some soul-warming comfort food meals snuck into this week’s meal plan that I think you’re going to love.

Here’s what we’re cooking this week!

  • Starting off the week with a big pot of the best roasted poblano and white bean chili. It’s hearty, toothsome, and just an all around feel good food.
  • Next up – roasted tomato bucatini with burrata and basil vinaigrette. Still has hints of summer and bright flavors, but is also smothered in burrata.
  • Palak paneer is a really fresh and vegetable-centric take on this Indian food classic. So fabulous.
  • Butternut squash and smoky black bean salad is a long time Eats Well With Others reader favorite! It’s sweet, smoky, and totally addictive (even for a salad).
  • Finally, we’re ending the week with my minestrone verde. It’s an all green version of this Italian soup stable and will warm you up from the inside out.
  • For dessert, we’re making double peanut chocolate chip monster cookies! Great for after school snacking.

Happy eating!

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A decadent honey-almond fig tart made with a honey-infused almond frangipane filling and topped ripe, in-season figs.
Honey-Almond Fig Tart

This honey-almond fig tart is heavenly!!

A sweet tart shell filled with a honey-almond frangipane and dotted with fresh figs in every bite. What is there not to love??

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