Slow-Roasted Tomato and Eggplant Pasta
A delicious way to roast veggies using both olive oil and balsamic. From Emily Lycopolus’ The Olive Oil & Vinegar Lover’s Cookbook (second edition).
Ingredient: grated parmesan
Kale Caesar with Broken Eggs and Crushed Croutons
A riff on a classic. Your new go-to caesar salad! Recipe from Deb Perelman’s book, Smitten Kitchen Everyday.