This recipe was an easy slow-cooker recipe and quite delicious. I added olives because I’ve always had them in versions of this dish I’ve had.
These were pretty terrific. I had some leftover ribs that had been in the freezer forever – I used some for the soup broth in the previous recipe, and cooked the rest according to this recipe (which I think I halved). Very tasty and tender. I really never make ribs, but I’d be tempted to make these again.
Tried a new recipe for scarpariello that I saw on Instagram and we thought it was terrific. I was worried the balsamic would make it a little too sweet for me, but it was a very well-balanced sauce (I recommend going with hot vs mild cherry peppers here). We served with green beans and roast potatoes but the sauce would be very nice over pasta.
Really into this recipe from Smitten Kitchen (I’ve been wanting to try it for awhile and finally got inspired after we got eggplant in the Hungry Harvest delivery). I think this will make it to our meatless meals rotation pretty regularly. I like the hands-off aspect of roasting the tofu/eggplant.