One of the ironies of adulthood is that you fall in love with those mortal enemies of childhood: vegetables.
Eggplant is no exception. Bitter and maybe too firm for the child’s palate, this gourd is perfect as an adult side dish.
Roast on low for 5 minutes on either side, then slather in seasoned yogurt and top with pine nuts. These provide a nice crunch if you roast them as well – but they can burn so stick around to pull them out.
Using the shell of an avocado makes this meal easier than even the one pot kind.
Filled with quinoa, edamame, celery, onions, garlic and topped with feta cheese, bake for 10-15 minutes at 350F.
From table to plate in 20 minutes, stuffed avocados is going to be a house staple.
What are your easy, filling dinners?
The start of the academic calender erases the lazy days of summer in a snap. Today I was dropping off kids, picking up kids, teaching other people’s older than mine kids. My reward was this yummy sandwich for dinner, accompanied with a side of edamame.
What was delightful about this toasted brown bread, guacamole spread, baked tuna, veggies and chickpeas from soup sandwich is that everything but the bread was already in the fridge.
Put together, these leftover elements made for a new, delicious, yummy in my tummy with minimal effort.
What can you reuse this week?