The eggplant is so meaty and rich, this vegetarian recipe tastes plenty decadent and delicious without any actual meat at all. Make your own pasta if you’d like, or user pappardelle from the store for a quick alternative. Either way, you’ll be happy with these complex textures and flavors.
Every time we make a recipe from Ottolenghi’s cookbook ‘Plenty’, we are thrilled with how it turns out. The rich smokiness of the eggplant and tofu, the spicy sweet tang of the dressing, and the hearty noodles, all combine to make this a satisfying meal. We made this recipe and packed it up for a week of lunches (it seems to get better as it sits). This is also going to be our go-to recipe for potlucks and brunches.
This is one of those dinners that’s great after a long day at work, when you get home and you’re looking for something straightforward and easy to make, but you also want something warm and rich and comforting. The grilled polenta and eggplant have a satisfying smoky richness to them, counterbalanced by the tangy red sauce. A side of sautéed spinach or swiss chard nicely rounds out this easy dinner. And because you’re making this on the grill, there’s less dishes!
The Foodshed’s in Portland for a few days, and we’ve been eating some fantastic food in our sister city to the south. The Boke Bowl, a ramen house in Portland’s industrial district, is a bustling, modern-looking restaurant with heaping hot bowls of fragrant noodle soup. Just the thing to take the edge off a grey Portland chilly day.
Alice Water’s Art of Simple Food is one of our favorite cookbooks. Here, she knocks ratatouille out of the park, with a recipe that is straightforward and delicious. This one takes a little longer, so it could be a good weekend dinner.