This hearty weeknight dinner recipe is perfect for fall, when you’re starting to crave cozier foods.
Makes: 4 servings
Yield: 7 cups
Prep 20 mins
Cook 14 mins to 20 mins
Continue reading One-Pan Harvest Pasta →
Un-Brown-Bag Lunch: It’s hard to eat at your desk when the crew hits the drive-thru for lunch – but not with this sexy update to the brown bag lunch. No need to drive or accumulate wrappers: prepare ahead, then simply take the components out of the recycled containers and dig in.
Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.
Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well.
Continue reading Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt →