Red Curry Lentils with Sweet Potatoes and Spinach
This recipe from the NY Times Cooking turned out amazing. I omitted the coconut flakes but added kaffir lime leaves when I added the lentils to simmer. Delicious!
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Mushroom Bourguignon with Creamy Polenta
This combo results in such great comfort food now that the weather is getting cooler. I added roasted asparagus for extra veggies. Both recipes are from the NY Times Cooking: Mushroom Bourguignon and Basic Polenta . For extra protein, I added 1 cup dry lentils that I soaked overnight in step 3 to simmer until everything is soft. Instead of butter, I used olive oil to sauté the mushrooms.
Grilled Eggplant "Unagi"-don and Yamitsuki
I stumbled upon this recipe on Instagram . It was super easy and delicious. I didn't make the eggs to go with it. Instead, I accompanied the dish with this yamitsuki recipe from the NY Times Cooking . This combo will definitely be in our rotation.