5 Fast Vegetarian Dinners For Early Fall

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1. Spicy Escarole with Croutons and Eggs

Cut good-quality bread into one-inch cubes; toss the bread with two tablespoons of olive oil, salt and pepper, and (if you like) a bit of dried oregano, or garlic. Toast them until golden, about three or four minutes. Cook a bunch of chopped escarole in two tablespoons of butter for about five minutes, or until wi…

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