Whole grain pull-apart rolls make for the perfect accompaniment to just about any fall or winter meal. Eat them warm with a pat of butter or dip them into your favorite soups and stews.
They have arrived.
Buttery, fluffy, WHOLE WHEAT rolls.
Making weekends and soup bowls and sweater weather better everywhere.
Fresh sweet corn polenta is topped with a rich tomato eggplant sauce in this perfect end of summer meal.
Yesterday was completely downcast and it took me until about halfway through the day to realize that it wasn’t because of clouds, but because of smoke.
Yes, the smoke from the wildfires on the west coast has made it all the way here to NYC. Unreal.
They say the air quality is fine (good, even!!) but I’m not so sure. Remy had a (mild) resurgence of her runny nose yesterday and my breathing felt a little funny. It’s either coincidence (or coronavirus), or the smoke. The fact that it actually felt better when I was wearing a mask leads me to believe it’s the latter.
A hearty vegetarian roasted poblano and white bean chili that is richly flavorful, subtly spicy, and perfect served with a warm slice of cornbread.
You know, in case you need something that tastes like a warm hug today.
Which is me, like, ALWAYS.
So much has happened in the world since last week, who even knows where to begin!
I hope all of you on the west coast are safe from the fires and able to stay inside to avoid the poor air quality. My heart breaks for all of those affected. Hopefully they’re able to get the fires under control soon.
We’re still on the runny nose train, but thankfully Remy seems to be improving every day and the rest of us are fine. FINGERS CROSSED.
Let’s talk meal planning! This week’s healthy vegetarian meal plan is the perfect bridge from summer to fall. This is what we’ve got on the menu: fresh yellow tomato soup that looks like a summer night’s dream, Mexican kale salad, sticky orange tempeh, Cuban black beans and rice, palak paneer, an immunity boosting turmeric soup (hold on while I force feed this to my child), and peanut butter pretzel bars for those of us desperately in need of indulgence (<– IT ME).
Happy eating!
Made with Reese’s pieces, chocolate chips, and a whole lot of peanut butter these double peanut chocolate chip monster cookies make for the perfect after school (or after dinner) treat!
It’s day four of our quarantine learning pod (consisting of Remy and one of her former daycare classmates) being in session and we already have our first runny noses.
DAY FOUR.
So, yeah, I have about thirty more gray hairs but it’s going great.
(Send wine.)
A luscious salad of sweet caramelized roasted figs and onions with radicchio, goat cheese, and a pomegranate-balsamic vinaigrette.
There are a few truths in life that are unshakeable, and the fact of the matter is that if there’s a fig salad in a cookbook…you know I’m counting down the days until fig season so that I can make it.
It’s just…part of the fundamental essence of ME.
So it was written, and so it shall be done.
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)!
