Warm spices of cinnamon, cardamom, cloves, and nutmeg add a hint of sweetness to this spicy vegan Massaman curry with peanuts, potatoes, and cardamom.
Call me a creature of habit (I am), but at Thai restaurants I always order the red curry.
Alllllwwwaaayyysss the red curry.
It’s kind of my thing.
1. This is how we eat pie in lab. Forks? Who needs FORKS?!
2. I mean, isn’t that what fingers were made for?
3. This is a salty honey pie by the way. Google it. It will blow your mind.
Turn potato salad into a main meal with this sumac-roasted sweet potato and farro salad bulked up with kale, ricotta salata, mint, hazelnuts, and pickled onions.
Disclosure: This post was sponsored by Blue Apron. As always, my thoughts and opinions are my own. Keep reading to find out how you can get an AWESOME discount on your first order!
Can I tell you what the worst part of coming off a vacation high is?
(And yes, I am still talking about our vacation from almost three weeks ago. Bear with me.)
Brussels sprout season gets it’s last hurrah in this deliciously creamy lemony goat cheese and mascarpone pasta with caramelized brussels sprouts.
While everyone else was making things that make you go ahhhhh on Valentine’s Day…I was making Brussels sprouts.
BRUSSELS SPROUTS!
The harbingers of love! romance! passion!
Obviously.
Dessert for breakfast?! It’s possible if you’re having a bowl of this creamy caramel apple pie wheat berry porridge!
If you’re wondering where our usual Friday treat is, well…
…THIS.
…IS.
…IT.
Except it’s not a treat – it’s breakfast.
Even better.
A classic Italian pizzeria favorite gets a spicy twist in these harissa garlic knots.
Disclosure: This post was sponsored by Mina Harissa. As always, my thoughts and opinions are my own!!
What’s going on this week?
WHAT’S GOING ON THIS WEEK?!?!
Oh, only that I’m being abandoned. By my lab BESTIE.
It’s emotionally draining, let me tell you.
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)!
