A hearty dish, full of nutrients, high protein and fiber.
This healthy and chunky squash and eggplant vegan pasta ready in just 35 minutes and contains hearty veggies that are roasted to enhance their flavours.
You should know that I generally dislike soup.
Do y’all Pinterest? It seems like everyone is talking about it now, but I first heard about it in August from Bridget at Bake@350.
Even though we STILL haven’t finished unpacking all the boxes and totally organizing our new house (I know, I know), we do love our new neighborhood.
I have a really hard time getting dinner on the table every night — particularly a well-balanced, homemade dinner.
My maternal grandmother was an awesome cook and baker, but she didn’t just share her delicious treats with her family.
Summer is here and yellow squash are in high season! This dish is a great Southern classic.