Filled with butternut squash, potatoes and swiss chard, and covered with a puff pastry crust, this vegetarian pot pie hits all the right comfort food notes!
For someone who’s supposed to be on a wedding diet, I’ve sure been eating a lot of butter.
#PieWeekProblems
Thanksgiving is happening this year. Whether we like it, are prepared, or are curled up in fetal position at just the thought of ALL THE THINGS we should have done to prepare but have not. Or not.
I’ve seen a lot of crazy awesome holiday-inspired recipes floating around the internets these past few weeks, so while I’m sure you’re not hurting for inspiration, I thought I’d share a few of my T-Day favorites from the Eats Well With Others past.
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These sweet tart Meyer lemon cranberry poppy seed muffins with streusel topping would be the perfect holiday breakfast treat!
Disclaimer – No worms, slugs, or caterpillars were harmed in the making of these muffins.
I wish I could say the same for a broccoli, white bean, and cheddar gratin that I made on Thursday…
…but I like to keep it real between us.
And that means telling you the absolute, whole, and unaltered truth about ALL THE THINGS, so help me you, god.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray. This rich, hearty soup with it’s bright pesto topping comes together in mere minutes and would make for a delicious first course at a holiday meal, alongside a batch of these easy-to-make fluffy dill-infused rolls!
You guys have probably picked up on this, but I’m a pretty even-keeled person.
Especially when you ignore my flair for hyperbole, love of gossip/drama (so long as it doesn’t involve me), and propensity to shriek in a high-pitched tone at absolutely everything/absolutely nothing (depending on how you look at it).
Pasta is tossed with roasted winter squash, earthy kale, and a creamy goat cheese sauce to make one fabulous weeknight meal!
Ugh, are we still carb loading?
Actually, no (but how obnoxious would that be?). I made a different pasta on Friday and we both almost gagged. I mean, we still managed to choke down dinner, because, you know, it was still pasta, but the leftovers…don’t judge me, but we may or may not have thrown them out. And The.Boy NEVER lets me throw food out. It was bad.
Rest in peace, spaghetti with tomatillo sauce and goat cheese. Rest in peace.
A tender gingerbread spice cake is infused with maple flavor in the form of the maple caramel sauce and maple pecans, and covered in a brown sugar frosting.
You’re all like “Where’s the pie?!?!”
But trust me, in a few weeks you will be SO.PIE’D.OUT (mainly because I am going to shove them in your face in full force starting very soon) and then you’ll be all like, “Remember those days when Joanne made cake? That was nice.”
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)!
