Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic.
We can’t think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook. You’re making a decadent and generous roast, so there’s no crime in using canned artichokes.
Fruit crisps and crumbles are the perfect brunch food, especially when the sugar is kept in check and the oat topping channels granola with olive oil, almonds, and maple syrup. This crisp is barely sweetened, taking advantage of in-season berries instead.
If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great.
Have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before serving.
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.