This is a great way to get a few delicious servings of veggies (in this case, carrot, onion, tomatoes, zucchini, potatoes, and kale, plus white beans) — and is especially good with a dollop of pesto, sprinkle of parm, and thick slice of bread.

Friday night pizzaaa! Groundbreaking, I know ;-). This was seriously one of the best pizzas I’ve ever made! I used an adapted version of How Sweet Eat’s pizza dough recipe as always — the crust got SO airy and crispy throughout. And I added cubed up fresh mozz, melty and delicious, plus a sprinkle of parm. Gah, so good!!

I love making pesto out of all sorts of veggies (kale, broccoli, arugula, artichokes, parsley, you name it!), and today I tried a new one: asparagus! I adapted a recipe from national treasure Mark Bittman and absolutely loved it.

I’m reviving this dish, which I made COUNTLESS times this past summer and am still apparently obsessed with (finished the whole pan in one sitting). It’s super simple but has incredible flavor, and is healthy to boot. I chose to eat it with a spoon as a kind of stew, but Matt spooned some into tortillas and loved it that way.

Toast of the week: broccoli melts! Thick slices of toast; a pile of garlicky, lemony, parm-y broccoli; and a cozy blanket of melted cheddar. Delicious!

Soup night! Made a riff on Bon Appetit’s Brothy Pasta and Chickpeas and LOVED it — in fact, I ate way too much and had to lay on the couch for two hours because I was so full. It’s a super simple recipe but the minimal ingredients create such a flavorful, filling meal.

Farro is my favorite grain — and it is especially good when simmered in chicken broth infused with garlic, red pepper flakes, oil and butter, thyme, and lemon zest. This risotto also has shredded zucchini, kale, lemon juice, parm, and fresh mozz cheese that I stirred in at the very end to melt. SO GOOD!

I was craving samosas and was originally going to do something with frozen puff pastry dough… but realized using tortillas would be way easier! Made the filling with Yukon Gold potatoes, peas, onion, ginger, garlic, jalapeno, and spices, then stuffed it into whole wheat tortillas and grilled them up in a pan until crisp. Voila: delicious cheater samosas!

Made Julia Turshen’s perfect and simple recipe for dinner tonight! It’s not only gorgeous (I mean, just look at it!) but it is delicious — definitely one of our favorite lasagna recipes ever. It’s SO simple (the layers are no-boil noodles, a minimal tomato sauce mixed with creamy creme fraiche, and mozz/parm cheeses — no bechamel, no ricotta mixture, no meat), and tastes INCREDIBLE.

Love this recipe from Jamie Oliver’s Ultimate Veg cookbook: roasted veggies (tomatoes, zucchini, bell pepper, red onion, dried herbs), covered with a puff pastry crust, baked until golden, then flipped over! Topped with goat cheese and a drizzle of balsamic. So crispy, flaky, and flavorful — plus, what an impressive presentation for such an easy recipe!

After eating half a pan of brownies this afternoon, we needed a veggie-heavy dinner! Made our favorite tikka masala-inspired stew: garlic, ginger, spices (garam masala, turmeric, cumin, coriander, cayenne), chickpeas, roasted cauliflower, peas, spinach, crushed tomatoes, and coconut milk. Delicious!

There is nothing better than a big old pot of spaghetti! My favorite sauce is made from fresh grape tomatoes that you roast in lots of olive oil until concentrated, super flavorful, and saucy. Those roasted tomatoes + starchy, salty pasta water + a big pat of butter = the best sauce that coats each noodle.

Ummm have I mentioned I love toast? :) This week’s version has leftover homemade arugula pesto (that I made for pesto farro), slow-roasted tomatoes, and melty mozz. So, so, so good. (So good, in fact, that we came dangerously close to finishing the entire loaf of bread.)

I can tell this is going to be a weekly meal for us! It is just so perfect — a delicious combination of spicy buffalo sauce, charred cauliflower, creamy beans, gooey cheese, and crispy tortillas. Plus ranch for dipping! SO GOOD.

Tonight’s dinner: beans + greens + polenta! (See also: lemon, garlic, olive oil, parm, capers.) I love how comforting a big pot of creamy, savory polenta is, and the combination of cheesy polenta with bright and zippy lemon-spritzed kale, garlicky beans, and tangy capers is to die for.

Tonight’s very green dinner: farro, veggies (asparagus + zucchini), and our favorite homemade arugula pesto. This is a repeat meal, since we loved it so much the first time! Tonight we used asparagus and zucchini, but use whatever you have on hand — green beans, peas, grape tomatoes, spinach or kale would all be good!

Finally got around to making Basically’s Triple Threat Onion Galette! The flakiest crust EVER topped with Dijon mustard, a pile of parm, caramelized onions, garlic, and a whole lot of scallions. So good that we miiight have eaten the whole thing (there are two full sticks of butter in the recipe).

Minestrone was a perfect dinner on this chilly night! My version is full of delicious veggies (carrots, onion, potato, zucchini, kale, garlic, tomatoes), plus cannelini beans, chicken broth, and a parm rind for tons of flavor. Garlicky toasts on the side for dipping, along with lots of parm to shower on top!

This is a great example of how to take various components leftover from meals throughout the week and turn them into something new and delicious!

Tonight we tried out a flavorful spinach and sun-dried tomato pesto (original recipe here), which we spread on toast and topped with a cozy blanket of melty mozzarella. As you can see here, the toasts were not practicing social distancing ;-)