Recipe of Today

Made this for lunch today… so good! I skipped the salt and vinegar and eyeballed the measurements:

  • 3 cups baby arugula
  • 6 oz penne pasta
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved

{directions & more from skinny taste, found via punchfork.}

Cous! Cous!

I have an amazing recipe for couscous! I borrowed it completely from the always yummy shutterbean. The ingredients are inexpensive, it’s easy to make and keeps well as a leftover. It travels well too — great for packing for lunch!

There are a couple of things I do differently; I chop the onions and keep them in a separate container rather than tossing it in with the rest of the ingredients, otherwise they over power everything else.

First you gotta cook the couscous. I use a tri-color blend, with spinach, tomato and something else. I get it at the Reading Terminal but I’ve seen it in other stores. Cook according to directions on the jar.




Chop a red onion:




Drain & rinse a can of chickpeas:



Next I drop in a bunch of cherry tomatoes and a pack of feta (both from Trader Joe’s):


I drop in a whole jar of sun-dried tomatoes, too:



Next I drop in a bunch of basil, pepper and squeeze half a lemon over the whole thing. Dig in!

Thanks again shutterbean!

Eggplant Parmesan

Eggplant Parm is one of my all-time favorite dishes. It’s fast, easy, and (sort of?) healthy. I’ve gotten my process down to a science.

I’m going to break it down in 3 steps. All measurements are guestimates; serving size is 2-4 people.

Step 1: Make the sauce!

You can buy sauce from the store, but making it from scratch is easy and can be tweaked to match your taste.


  • 1 can of crushed tomatoes
  • 1 can of tomato paste
  • 2–3 cloves of garlic
  • splash of white wine
  • salt & pepper (to taste)


Mix all of the above ingredients in a medium saucepan with a spoon, and heat gently for 10-15 minutes. Remove from heat while you prepare the rest of the meal.

2. Eggplant communion


  • plain breadcrumbs (about a cup)
  • flour (about 1/2 cup)
  • 2 eggs (beaten)
  • 1 medium eggplant (I prefer organic eggplants; avoid the humongous ones because they tend to be on the seedy side).


Slice the eggplant into 1-inch slices, so you’re left with 5-7 good sized discs, depending on the size of your eggplant.

Next prepare three shallow bowls. Fill the first bowl with flour, the second with 2 eggs, the third with breadcrumbs. You want to put enough in the bowl so it can easily cover your eggplant slices.

Rub the eggplant slice in each bowl, making sure to cover evenly and thoroughly. Refill as necessary.




Finally, lightly fry the breaded slices in a tablespoon or two of olive oil.

3. All Together Now


  • Fresh mozzarella, sliced (I prefer the “log” from Trader Joe’s.)
  • Olive Oil
  • Parmesan Cheese


Preheat oven to 350º. Line up the eggplant slices on a cookie sheet, leaving a couple of inches between each slice. Top with mozzarella and a healthy dollop of sauce.


4. Bake
Bake for 15–20 minutes, until cheese is good and melted.

Sprinkle each slice with a hearty pinch of Parmesan cheese, and enjoy!

A Great Recipe Finder

Epicurious is my go-to site for recipes, especially their customizable recipe finder, which you can use to narrow down your search based on diet restriction, main ingredient, season, etc.

I used it last night when I decided our eggplant parmigiana needed a quick side dish. Since I try to cook with veggies that are in season, I narrowed my recipe search by Fall/Autumn; since I prefer meatless meals I chose only Vegetarian dishes. Of the 139 results meeting my criteria, I chose a side that looked super easy and didn’t require a ton of ingredients: Parmesan-Roasted Butternut Squash.

It was amazing — and it only took a few minutes to prepare, once I figured out how to peel a butternut squash!

In addition to the search options I mentioned above, you can narrow down your results by ingredient type, nationality, and a lot more. It’s a great way to experiment or use up an extra bag of potatoes you have in the back of the fridge.