Eggplant lasagna, apple cinnamon oatmeal, and tomato soup
Eggplant lasagna, apple cinnamon oatmeal, and tomato soup
September 21, 2023
How is it mid-September already? This week’s recipes are so tasty and transitional for fall! It’s the season for eggplant, and it’s ideal baked into a lasagna instead of noodles. Then cozy up to our apple cinnamon oatmeal for breakfast, and that sun dried tomato pesto feels like just the right dip for the season.
(Don’t worry, pumpkin recipes are coming soon — but click that link if you need them now! And we’re already prepping for Halloween parties and costumes!)
Swapping out noodles for roasted eggplant makes lasagna even better! This stunning, gooey pan holds layers of eggplant, homemade marinara, and a flavorful three-cheese filling. We literally could not stop raving about this one! Leftovers hold up well, too.
This one is so cozy and comforting, made with fresh fruit and brown sugar, cinnamon and a hint of allspice! No premade packets needed. It’s so much better homemade: the pure, wholesome flavor make this cozy bowl taste larger than life.
It’s time for transitional soups, and this one’s the equivalent of wearing a sweater and shorts (one of our favorite combos!). This creamy tomato bisque is bursting with tangy flavor and has a rich, silky body.
Newsletter special: got end of the season basil? Try this tasty side dish that takes rice from boring to magic.
This simple dip was a surprise hit over here! It takes just a few minutes to whiz up with sun dried tomatoes, pine nuts, Parmesan and olive oil. We couldn’t stop dragging our bread slices through the lovely red puree.
