A cozy lemon, tomato, and cardamom dal that is filled with warm spices and topped with a bright cashew lemon salsa.
Big energy Takeout-But-Better vibes happening right now and it is glorious!
It’s a SNOW DAY!
We’re celebrating with cinnamon rolls for breakfast and there is really no better way. If it stops by the afternoon, Remy will go out sledding and I’ll have the whole house to myself. Perfect time to VACUUM and find a place for the baby clothes I’ve finally purchased. #thisis34, but really.
Here’s what we’re cooking this week!
- Starting off the week with spaghetti dressed in a an arugula pistachio pesto and topped off with butternut squash polpette. This was such a surprising favorite when I originally made it and I can’t wait for you to try it!
- Next up – hearty harissa and bean stew. Easy and so comforting.
- On Tuesday we’re making sweet and spicy tofu and roasted veggie hippie bowls. These have a few components, many of which can be made ahead, so don’t be scared by the long ingredient list! They make for great leftovers for lunches and easy dinners.
- Persimmon and pomegranate salad with arugula and hazelnuts is our light and easy Wednesday meal. Feel free to bulk it up with extra tofu from Tuesday or whatever protein you so desire.
- Finally, we’re closing out the week with veggie-filled sesame noodles.
- For dessert we’re making chocolate truffle cookies – this are the epitome of chocolate decadence.
Happy eating!
Caramel crunch Swiss roll made with a caramel-infused whipped cream, light and airy Chinese sponge cake, and a buttery toffee crunch on top.
Apparently we’re going to be getting some bomb cyclone blizzard polar vortex apocalypse weather “situation” this weekend (and you guys thought I was hyperbolic) bringing with it anywhere from 2 to 20 inches of snow.
If anyone can explain to me what exactly that means (and, like, maybe narrow down the snow forecast just a tad), I’m all ears, but until then I’ll be comfort baking until further notice.
Starting with this caramel crunch Swiss roll cake!!
It’s the perfect snowed in activity in my (completely biased) opinion in that it’s a little bit challenging, extremely comforting, and so delicious that you’ll find yourself cutting “just one more slice” every time you pass by.
In these hearty vegetarian tofu bowls, tofu is baked in the oven until crispy and then paired with whole grains, grapes, arugula, feta, and a honey-ginger vinaigrette.
Living that bowl food lifestyle and WHO IS WITH ME.
The most cozy meal plan yet!
I think. There have been so many it’s hard to be sure but this one definitely brings all the warm, hearty comfort food and seeing as how my computer tells me it feels like 8 degrees outside right now…WE NEED IT.
This week was…well…it felt really long even though it was short. Anyone else feel that way? We FINALLY ordered some baby gear for this child that is apparently coming in a few months (LESS THAN THREE to be exact). Obviously we have a lot of stuff that we saved from Remy but our infant car seat had expired and most of the baby clothes that we saved are pink and stained with baby spit up, so. Personally I’m fine with dressing my baby boy in a pink wardrobe but I feel like the spit up stains are maybe taking it a step too far.
On that note – here’s what we’re cooking this week:
- Starting off the week with eggplant and swiss chard lasagna. This is SO veggie-stuffed and makes leftovers for days. It does take a bit of time, so make sure to read the recipe before you start and plan accordingly.
- Next up – hearty (vegan!) winter vegetable chili. This is so warming and toothsome.
- On Tuesday we’re making crispy brussels sprout and ricotta pizza with balsamic glaze! Perfect mid-week pick-me-up.
- Baked eggs with spinach, leeks, and feta are super quick and big on flavor. Serve with pita, buttered toast, or roasted potatoes.
- Finally, we’re closing things out with a tomato, coconut, and red lentil soup! Mmmmm.
- For dessert we’re making peanut butter cheesecake brownies – an oldie but a goodie from the blog archives.
Happy eating!
A main dish salmon salad made with flaky roasted fish, baby arugula, pickled shallots, dried fruit, nuts, and a tangy tahini vinaigrette that feels like something you would order in a restaurant but is simple enough for a weeknight dinner!
What looks like something you would order in a cute little French bistro or at an egregiously high price from a fast food salad chain and makes you feel like a BOSS because, yes, you just made it at home in under 30 minutes??
This. It’s this. FANCY weeknight salmon salad.
Saving dinner everywhere, NBD.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
Summer
