Ottolenghi’s Eggplant Dumplings Alla Parmigiana

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Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.
Ottolenghi's Eggplant Dumplings Alla Parmigiana

Every time I look around, I swear there’s a new kind of vegetarian meatball or artificial meat substitute on the market. They are all the rage among anyone trying to reduce their animal product intake who still craves the flavors of actual meat. Even my husband says they are pretty close to the real thing, and he is fairly picky when it comes to that kind of thing.

As someone who really does not like the texture or taste of meat, I can’t stand any of them! Not to mention the fact that they have just about as many artificial ingredients as a pack of Skittles. Not interested.

I so much prefer vegetarian meals that are delicious in their own right, not trying to mimic something else, and are made from real (pronounceable) ingredients.

Eggplant dumplings alla parmigiana deliver on ALL FRONTS.

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What To Cook This Week – 10/30/21

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What To Cook This Week - 10-30-21

Happy Halloween weekend!

We have been stuck in the house for a few days because Remy got sent home from school with a (non-Covid) fever on Thursday. Seems like it’s just a cold and she will be ready to celebrate tomorrow, THANK GOODNESS.

Here’s what we’re cooking:

  • Starting off the week with a salad (I know), but a really good one. With roasted cauliflower, farro, pistachios, pomegranate, and a knock-out dressing, this is full of flavor and texture.
  • Next up – cacio e pepe potatoes anna. Basically a huge cheesy potato pancake topped with a fresh arugula salad.
  • On Tuesday we’re making sweet potato butternut apple soup with mascarpone cheese! This is basically a fall clean-out-the-fridge meal.
  • Kale and brussels sprout Caesar salad with parmesan toasts are happening on Wednesday and I’m excited. Those toasts are a dream.
  • Finally, we’re ending the week with my favorite eggplant parmesan burgers. These will make you rethink everything you ever knew about veggie burgers, in the best way.
  • For dessert (or brunch!), we’re making my brown butter pumpkin chai waffles. So good.

Happy eating!

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Roasted Cauliflower and Chickpea Piccata

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Roasted cauliflower and chickpea piccata made with a succulent lemon caper sauce. Delicious served over couscous or pasta!
Roasted Cauliflower and Chickpea Piccata

You know what I really love?

Cauliflower just being CAULIFLOWER. 

Owning its floret-y goodness, with all of their nooks and crannies, and not trying to be something else for once.

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Crispy Gnocchi with Roasted Honeynut Squash, Cherry Tomatoes, and Ricotta

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Crispy pan-seared gnocchi with sweet roasted honeynut squash, cherry tomatoes, and creamy ricotta. This is sure to be a new weeknight favorite!
Crispy Gnocchi with Roasted Honeynut Squash, Cherry Tomatoes, and Ricotta

We eat pasta at least once a week, so I am always looking for new ways to make it.

SURE my husband and child claim that they would be happy eating penne with a jar of Rao’s tomato sauce every day until the end of time and YES that would make our weeknights a heck of a lot less chaotic, but I’ve never been known to take the easy way out.

(At least, not when it comes to dinner.)

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What To Cook This Week – 10/23/21

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What To Cook This Week - 10-23-21

SOOOO many favorites this week, but also some changes!

I made the executive decision to omit the shopping list feature this week. It’s a minor pain to create and I’m not even sure that anyone’s using it? If you absolutely love it and download it/print it every week then please comment and I will consider adding it back. But like I said, if no one is using it then I’m not going to waste my time making it.

Onto the food! Here’s what we’re cooking:

  • Starting off the week with the best fall pasta served with baby greens and easy creamy butternut parmesan sauce. YES.
  • Next up – a lentil salad with caramelized tomatoes and brie. The only lentil salad I’ve ever gotten excited about.
  • On Tuesday we’re making Thai red curry with roasted cauliflower and delicata squash. So many fall veggies packed in here!
  • Enchilada veggie burgers are coming in hot on Wednesday to make our middle of the week that much more fun.
  • Finally, we’re ending the week with a slow cooker black bean ragout served on roasted sweet potatoes. Mega comfort food.
  • For dessert, we’re making my favorite pumpkin pie with brown butter and caramel mixed into the pie filling. It’s the best.

Happy eating!

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Butterscotch Apple Pie

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A butterscotch apple pie made with a flaky all butter pie crust and layers of apple compote, butterscotch pudding, and whipped cream. The best.
Butterscotch Apple Pie

Allow me to introduce you to the only thing better than a classic homemade apple pie:

BUTTERSCOTCH APPLE PIE. 

Made with layers of homemade apple pie filling, the creamiest dreamiest butterscotch pudding, and fluffy piles of whipped cream. Yes, this is real life.

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