Butternut Squash and Saffron Soup with Caramelized Pistachios and Herb Oil
Spicy Brussels Sprouts with Salmorejo and Pickled Onions
Healthy Vegetarian Meal Plan – 10.24.20

Happy weekend!
We are gearing up for Halloween next week and by that I mean, buying bags of mini Reese’s to eat by ourselves after Remy goes to sleep. We won’t be doing any trick or treating but will likely have an outside get-together with Remy’s home school-mate and one other friend from her old daycare. Masks non-negotiable.
This week’s meal plan is HERE and features: roasted vegetable stacked enchiladas, butternut and leek soup, minestrone soup (made in the Instant Pot!!), slow cooker black bean ragout on roasted sweet potatoes, wild rice and sweet potato kale salad, and easy sesame noodles. Happy eating!!
Apple Cider Sticky Buns
The best fall breakfast treat ever – apple cider sticky buns!! They are made with the most perfect brioche dough, filled with apples and cinnamon sugar, and topped with apple cider caramel.

Greetings from the land of completely indulgent but absolutely necessary fall breakfasts!!!
Join me?
You know you wanna.
South Indian Dosa Potatoes
Classic south Indian dosa potatoes that are typically used to fill masala dosas (thin, large savory crepes). They are deeply savory and perfect alongside any egg dish or stuffed into breakfast burritos.

To try dosa, is to love dosa. There is no in-between.
Huge crispy crepes made of fermented rice and lentils stuffed with all sorts of delicious savory fillings and condiments for dipping.
What is there not to love?
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)!








