Pasta with Caramelized Zucchini

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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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What To Cook This Week – 9/4/21

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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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Honey-Almond Fig Tart

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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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What To Cook This Week – 8/28/21

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Still got some summery meals up my sleeve this week! Also some easy weeknight dinners since I know some of us are back-to-school already and can’t be making a three course meal on a weeknight (not that we could ever do that).

Here’s what we’re cooking this week!

  • Starting off the week with my favorite SUMMER ON TOAST. This meal screams summer. It starts with a layer of ricotta, followed by a quick tomato and basil salsa, and is topped with a poached egg. I served it on extra-large English muffins, but bagels or sourdough slices would be great also.
  • Next up – braised black bean stew served over cheesy polenta! This is so hearty and surprisingly easy to make. Total comfort food.
  • Tortelloni with corn crema is the perfect use for the insanely good summer corn that is available right now. The sauce is impossibly creamy but also really fresh.
  • Crispy roasted tofu and broccoli with sesame-peanut pesto is the easiest sheet pan meal. It will even convert the tofu skeptics out there and is very kid-approved.
  • Finally, we’re ending the week with my vegetarian roasted potato nachos. These are loaded up with everything good in this world and are the perfect way to celebrate getting through another week!
  • For dessert, we’re making a buttery pound cake with salted caramel glaze. Simple, classic, delicious!

Happy eating!

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