TL;DR: Add a delicious sauce and roast the heck out of it.
Eggplant haters of the world, this one’s for you. I know you’re out there because a) I’m one of you and b) there are countless articles on the internet explaining why eggplant is the worst with recipes dedicated to all the people who hate it. But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek. And while we’re at it, you might as well throw in some broccoli, red onions, and fluffy jasmine rice to make it a Sweet and Spicy Vegetable Bowl. Trust me, you will be hungry enough for a meal once you get a whiff of this eggplant business roasting in the oven.
Giant Dinner Salads: if you know, you know. When the mood strikes, they can be your one-way ticket to total satisfaction, in a leafy-green kind of way. (Looking at you Charred Corn Salad and Steak and Apple Salad😘.) If you’re familiar with this blog at all though, you’re aware there will be more than just greens in this salad bowl. In my on-going saga of “more is always more”, we’re adding farro, cheese (Parmesan is good but manchego is great), smoked almonds, sliced pears, and dried cranberries to this towering pile of good-for-you greens. Also, this Giant Dinner Salad features thinly sliced chicken breast. But, you are welcome to leave that out for a meat-free situation and things will still be delicious.
Here’s the thing. I’m all about healthy food and vegetables. And, I can even get behind using up all the odds, ends, and scraps of your plant-based delights in the interest of maximizing nutrients and such. But, I’m also veeeeery into super-cozy comfort food, and that’s what we’re dealing with today. This Beef and Beer Stew with Cheddar-Dill Scones is semi-quick-cooking (when compared to traditional beef stew, anyway), super-flavorful thanks to a beer-infused beef stock, and the whole shebang is topped with flaky, cheesy, herby scones. Yes, yes, and yes.
Listen up, friends – it’s fall! Ok, it’s been fall ever since this epically delicious mac and cheese found its way into our mouths and hearts. But in this moment, fall means cozy, savory hand pies stuffed with an earthy butternut squash and salty country ham filling. And did I mention the pastry is loaded with toasted pecans? Yup. Fully channeling autumnal North Carolina goodness here.
Rice Krispie Treats are back on this blog again… for many reasons. First, they are a no-bake dessert (read: perfect for lazy people, like me). Second, they are undeniably good. And third, they are an excellent vehicle for other yummy things, like brown butter and gingersnapssssss! Yuh. Oh, and I’ve thrown a big scoop of white chocolate chips in the mix, too, because, why not?
I want to say I pulled this recipe out today because I was just trying to use up some last bits of veg in my house. But, the truth is, I have a long-standing, undying love for vegetable fritters. Sometimes, a fizzy batter and a shallow fry in a skillet is the best treatment you can give a vegetable. That’s the case today with these sweet potatoes and collard greens.
Every once in a while a meal is created that you just want to curl up in bed and snuggle with. This is that meal. Macaroni and cheese already falls squarely in the comfort food category but when you add sweet caramelized onions and salty, smoky bacon to it… It’s a real situation. You might be thinking, “Nah, that sounds too rich for me,” to which I would say, “Get real. It definitely is not.”
I don’t know how else to say goodbye to summer other than by posting a peach crumble recipe full of rich, brown sugar flavor and lots of struesel-y crumble topping. It’s an overripe, fruity ode to sunshine and warm breezes that I’ll be sorry to see go away. But also, not that sorry because FALL is almost here. Yeeesss, right? Well, this crumble is the perfect transition dessert to carry you from juicy-fruit summer into sugar and spice fall.
Ok, are you all familiar with the amazingness that is homemade pasta? It’s in its own category of greatness, especially when you stuff it with ricotta, goat cheese, basil, and little pops of fresh sweet corn and spicy jalapeno. Come on – sweet, spicy, herby, and creamy? These are words I live my life by. And honestly, the texture of homemade pasta is just unbeatable. Once you try it, you’ll never look back. (Except when you feel lazy and just want a bowl of buttery spaghetti out of a box. I feel you.)
Well friends, this is a very special day! It’s donut day! But not sugary sweet, cake-like donuts. Nope, these are savory, herby Rosemary Onion Donuts that you dip in a salty, chivey butter and then you close your eyes and are like, “Wow, where have savory donuts been all my life?” That’s right – this is the 21st century and donuts do not always have to be sweet! Besides, a Rosemary Onion Donut with Chive Butter is kind of an ideal appetizer. It’s like bread and butter, only a bazillion times better. And, hello – party food? 100 percent.