I make something similar using zucchini- not sure why I never thought to use eggplant:). Need to try!
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Yep, that is my stuffed eggplant, too. Cooking Light Mediterranean cookbook - I have had for ages.
I made this recently - it was really good and very difficult. Fennel isn’t something we normally eat but it was very hearty and flavorful with the mushrooms and spinach.
I like the recipes on the feasting at home site quite a bit - they’re not too difficult but are different enough to get me out of a rut.
Tonight I’m making cod with cherry tomatoes, onions, and sliced olives. Lots of olive oil and sliced lemon in my cast iron skillet and then add the fish and veggies - pop it into the oven until the fish is roasted & the tomatoes popped. Serve with crusty bread. Super easy & delicious.
I’m very much appreciating all your recipes as I do get in cooking ruts pretty often. I like to cook but I could also just eat a bowl of corn flakes & be happy. Cooking for a family gets tiring.
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Don’t forget: tomorrow is Pie Day! 
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the wind and spitting flurries continue here - definitely another good day for some comfort food. On tonight’s menu: rigatoni alla vodka and roasted broccoli.
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Thanks - I made that stuffed eggplant recipe last night, one eggplant (and halved other ingredients). We had half with sautéed cod and have leftovers for another meal.
The couscous I had on the shelf was a pearled version, which we’ve not had before. (The white Near East box looked similar to the finely ground couscous we’ve had in the past… which didn’t need as much cooking - great camping food). It was fine for me, tasted almost like little spaetzel. Hubby though it was way too plain. Any suggestions to make the leftover pearled couscous more interesting?
Too late for this time but cooking in broth rather than water helps with flavor. For your current batch you’ll have to spice/zest up what you toss it in…or put in a flavorful soup perhaps?
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also too late for this batch, but I like to sautee a bit of aromatics in oil, then toast the couscous in there before adding the liquid. Gives it a nutty flavor.
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me, again…
With the leftovers, I’d probably turn it into a pasta salad - mix with diced up veggies, maybe some garbanzo beans and toss with a vinagrette.
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Tonight’s dinner - only about 10 minutes of prep and it was on the table in 30 minutes.
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My H made these sandwiches for dinner the other night–excellent! Egg salad isn’t my favorite, but I liked this. I had never heard of Kewpie Mayo. I tried at Whole Foods, which didn’t have it, but the clerk there told me to go to an Asian market, which is where I found it.
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I love Kewpie Japanese mayo! Our Costco periodically sells it, so I stock up. 
I had leftover pizza dough and a carton of baby spinach that had to be used this week. Spinach, feta, and egg hand pies were our dinner yesterday.
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I got a pound of nice asparagus yesterday for only $1.99, so used half of it last night to make roasted garlic parmesan aaparagus . Had it with crab cakes and salad. I’ll make the rest of the asparagus tonight, salad again, and will have it this time with country ham slices, on galic rosemary parmesan biscuits.
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Love asparagus season! I baked a tart with rolled out puff pastry covered in shredded fontina and asparagus stalks last night.
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We are having venison and pork sausage meatballs tonight, served with red sauce and spaghetti.
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Did you use a NY Times recipe? I’m going to make an asparagus/goat cheese tart this weekend. My oldest is going to be in MA for a business trip and is going to come home on Saturday. I used to make a ham/goat cheese and honey tart from a Barbara Lynch’s Stir cookbook–she’s a Boston chef with several restaurants, which are all great!
I can’t handle the venison (my brother has made me try MANY times) but otherwise sounds delicious! Spaghetti with lots of red sauce and meatballs is probably my favorite comfort food!
Oh man, did I love spaghetti and meatballs as a kid.
My parents used to tell a story of going to a French restaurant once (I don’t remember eating any French food as a kid) and I asked the wait staff if they had spaghetti and meatballs on the menu.
Unfortunately, pasta is almost entirely a food of the past in my diet.
Zucchini or spaghetti squash! Close your eyes and it will be similar!!
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I made corned beef and cabbage tonight since the corned beef was on sale after St. Patrick’s Day. Have usually boiled or put in a slow cooker before and usually have made it only once a year in March . My husband suggested baking instead. I was skeptical but will probably always bake from now on. Corned beef with separately roasted vegetbles drizzled with a horseradish butter sauce while roasting. Delicious. Leftovers tomorrow!
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