Spicy Mexican Halloumi and Black Bean Bowls with Honey-Lime Vinaigrette

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Spicy Mexican halloumi and black bean bowls tossed with farro, corn, poblano peppers, and a vibrant honey-lime vinaigrette.
Spicy Mexican Halloumi and Black Bean Bowls with Honey-Lime Vinaigrette

Well, HELLO!

Ringing in the first Meatless Monday of the year with probably one of the best things I’ve ever eaten. Not to be dramatic or anything, BUT – crispy spiced up halloumi resting on a farro bed along with black beans, corn, poblano peppers and a zippy honey-lime vinaigrette.

Yes, these bowls are IT.

Even my husband declared them his favorite thing I’ve ever made, so ringing endorsements all around.

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What To Cook This Week – Week of 1/2/22

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What To Cook This Week - Week 1

First week of the new year!

I am resolution-free and not mad about it. My only goal this year is to SURVIVE. No expectations other than that. Considering that we’re growing our family from one to two kids in April and starting out our year in the middle of an insane virus surge, I don’t think that is unreasonable.

Are you all making any resolutions – cooking-related or otherwise? If so, leave them in the comments!

This week’s meal plan is a balance of healthy and indulgent food, all of it delicious.

Here’s what we’re cooking this week:

  • Starting off the week with butternut squash, taleggio, and sage risotto. I have a *lot* of winter squash risottos on the site, but this is one my favorite (shhh don’t tell the others). The squash gets cooked in the broth that is used to cook the rice, which adds so much flavor. And then dreamy taleggio is stirred in at the end. Gah, I love it.
  • Next up – chickpea, tomato, and orzo soup with basil pesto. So many fresh flavors in this one, it is just a bowl of comfort.
  • On Tuesday we’re making an easy Mexican vegetable quinoa casserole. This was the most popular recipe in 2017, so you know it’s a good one.
  • Sweet potato vindaloo is hearty, spicy, and so tasty.
  • Finally, we’re closing out the week with pasta sauced in a black lentil, carrot, and chard ragout.
  • For dessert we’re making funfetti angel food cake!

Happy eating!

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Top Ten Recipes of 2021

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Top Ten Recipes of 2021

Tiptoeing quietly into 2022 just trying not to disturb anything or draw too much attention to myself. 

I think we can all agree that 2021 was NOT the year we envisioned, but it was certainly a year. We had some ups followed by steep, steep downs and ending with us basically barricaded in our apartment (again) as Omicron overtook New York City in a way that we haven’t seen since March 2020. I would say I am tentatively excited for 2022, especially to meet our newest addition in April, but it’s going to be a rough few months to get there. Having a pandemic pregnancy is not for the feint of heart, I’ll tell you that much.

This year was another one full of delicious food and adventures in the kitchen. I made a lot of pie, baked a lot of sourdough loaves, and finally attempted laminated dough! The Top Ten Recipes of 2021 are filled with your favorites and mine (though I can genuinely say I am obsessed with every single recipe I posted this year – they were all gems) including lots of pistachio desserts, even more pie, and wholesome vegetarian meals. Thank you for stopping by my little piece of the internet, and can’t wait to spend more time eating together in 2022!

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Chickpea, Spinach, and Potato Samosa Pie

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A chickpea, spinach, and potato samosa pie that turns your favorite Indian appetizer into dinner!
Chickpea, Spinach, and Potato Samosa Pie

Something about this time of year makes me want to dive headfirst into Indian cooking. 

Maybe it’s all the spices – warm cinnamon and cardamom, kashmiri chili pepper heat, smoky cumin, and bright coriander. They feel so comforting during these frigid days.

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What To Cook This Week – 12/26/21

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What To Cook This Week - 12-26-21

Last week of 2021!! Can’t say I’m sorry to see it go. I know we said that about 2020 but as a health care worker and a human, I’m over it.

Omicron is sweeping through NYC and we are hunkered down for the duration. We basically canceled all of our plans for Christmas weekend and postponed for (at least) a week so those with the highest exposure could stay at home and get tested. I know so many people saying to “just get it, it’s inevitable” but as a pregnant person I’m just not ready to take that risk.

I’ve also had a little bit of cooking/baking ennui, which is why I just took the last week off completely from blogging and social media. I’m hoping to get re-inspired in the new year and have some really great (non-holiday) recipes in my backlog that I can’t wait to share with you! I hope you’re ready. And if you have any thoughts or preferences about what you would like to see more or less of from Eats Well With Others this year, then please leave them in the comments!

Here’s what we’re cooking this week:

  • Starting off the week with Moroccan roasted chickpeas and vegetables with couscous. A mostly hands off meal that is rich in flavor and nutrition – we can all use a little of that!
  • Next up – super easy one pot pasta with squash, kale, and capers.
  • On Tuesday we’re making roasted sweet potatoes with tomatoes, lime, and cardamom – an Ottolenghi recipe that is an Eats Well With Others reader favorite!
  • Brussels sprouts risotto is one of my favorite way to eat sprouts. Feels fancy and tastes so good.
  • Finally, spaghetti with the BEST vegetarian lentil bolognese. You won’t miss the meat here!
  • For dessert we’re making classic cinnamon rolls and no one is mad about it.

Happy eating!

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What To Cook This Week – 12/18/21

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What To Cook This Week - 12-18-21

Anyone else kick off the weekend by getting covid tests?

I feel like everyone I know has had an exposure in the past week and it is not boding well for this holiday season. Having flashbacks to March 2020 right now. Arrgh. Regardless, our holiday prep continues for Remy, at least, even if we don’t end up celebrating the way we thought we would this year. We are doing some sugar cookie baking and decorating today, and maybe I’ll even wrap some presents! (Doubtful.)

Since this week is sure to be hectic whatever your plans, I tried to include a mix of holiday-worthy favorites as well as simple healthy dishes that can fortify us for the rest of the week.

Here’s what we’re cooking:

  • Starting off the week with ravioli alla vodka! This is my absolute favorite vodka sauce and it is extra special when paired with ravioli. I’ve made this for Christmas in past years and would highly recommend it.
  • Next up – white bean salad with roasted cherry tomatoes, basil, chili, and capers. Makes for great healthy lunches, too.
  • On Tuesday we’re making my one pan rice and bean enchilada casserole – insanely easy and just the best.
  • Sweet potato lentil tortilla soup makes a big batch and is so hearty and packed with nutrients.
  • Finally, pumpkin baked ziti with sage! A great pasta bake for a holiday feast.
  • For dessert we’re making classic gingerbread cookies with a spiced buttered rum glaze.

Happy eating!

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