Roasted Eggplant Pasta with Parmesan Breadcrumbs
We have made this a handful of times, and it's a really tasty (and vegan-friendly) one-pot dinner that makes for great leftovers.
Lemony Greek Chicken, Spinach & Potato Stew
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why we love it
We (Kathrine & Jeff) cook this at least 2-3 times a month, all-year long. It tastes great, it’s healthy, it’s easy, it’s filling (without being heavy), and makes for great leftovers.
our edits (after making this approximately 1,000 times)
- double the amount of suggested greens
- use arbol chilis instead of ground red pepper — adds a deeper, more complex heat to the broth
- skip the pita chips & feta, top with a dollop of plain greek yogurt and toasted sourdough on the side instead
CHECK IT OUT ➡️
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