This was one of those “let’s see if this works!” meals that just… worked! So, so good: toasted up some English muffins, topped with a white bean/tomato/arugula pesto salad, then melted on slices of sharp cheddar. Crazy delicious — can’t wait to make it again soon!!

So many delicious flavors and textures in this meal! Layer 1: Lemony, garlicky Greek yogurt. Layer 2: Farro and kale. Layer 3: Spiced chickpeas and zucchini with thyme. Layer 4: Suuuper crispy feta. Layer 5: Fresh dill. So, so good!

White bean picatta! Canellini beans simmered in a buttery, lemony, white winey, capery sauce. I could drink that sauce it’s so good — YUM.

Roasted up some potato wedges and chickpeas (both tossed with smoked paprika, cumin, garlic powder, and oregano), made a tzatziki sauce (creme fraiche since I was out of yogurt, plus fresh dill, shredded cucumber, garlic, and lemon), and halved a bunch of sweet lil grape tomatoes. Stuffed the chickpeas, tomatoes, and tzatziki in the softest pita, and served the fries on the side. SO good!!!

Vegetarian burrito bowls for dinner! This meal was SO GOOD: Mexican farro (farro cooked with onion, garlic, spices, tomato, and chicken broth — plus corn, peas, and carrot), saucy beans (black beans cooked with onion, bell pepper, hatch chiles, garlic, spices, and tomato — plus cheese melted in), and spicy roasted cauliflower… all drizzled with spicy mayo sauce.

It was suddenly after 6 pm and I was STARVING, so I turned to my favorite super-fast, super-delicious dinner: chickpeas, zucchini, pesto, marscapone, and lemon (plus a few handfuls of spinach). I love it as a stew, and Matt loves it with tortillas for tacos!

This has become a true once-a-week dinner for us — we love it SO MUCH: quesdadillas stuffed with buffalo sauce-tossed roasted cauliflower, white beans, and cheddar (plus ranch for dipping). The filling is so good we literally eat it with a spoon as we wait for the first batch of quesadillas to cook!

I grew up eating (and LOVING) a lentil marinara sauce that we’d have with pasta. Tonight I made a version (adding in carrots, mushrooms, thyme, and red wine) that I ladled over super creamy marscapone-parm mashed potatoes. A lentil sauce that reminds me of my childhood + mashed potatoes = the ultimate comfort food!

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.

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.

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!

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.

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!

It was a gloomy day (starting with snow, ending with rain) — the perfect weather for soup! I made Amanda Frederickson’s Curried Ginger Carrot Soup with Crispy Chickpeas, adding a lemon-tahini drizzle for extra flavor.

I make a version of this recipe at least once a month, adapting to use whatever veggies I have in the fridge. It’s a great way to get in a few servings of veggies and some healthy protein and fiber from the beans — all wrapped up in a delicious taco.

Falafel is a great, healthy meal to make that uses both pantry items (chickpeas, oats, pita bread) and bit and bobs from your fridge that you want to use up (veggies, cheese).

This is the definition of comfort food for me. Buttery, parmesan polenta topped with creamy beans and greens and a flavorful Italian salsa verde. I could eat this every day.