Tender roasted fairy tale eggplant filled with fluffy quinoa, savory feta, garlic, and herbs makes for an easy, satisfying meal. Since two fairy tale eggplants are roughly the same size as one large globe eggplant, this recipe works beautifully with either option depending on what’s fresh at your local farmers market.

We’re not trying to cut into our own business here—there’s still only one place in Charlotte to look for regular, reliable food scrap pickups—but composting doesn’t require a PhD. Or an apprenticeship. Or technical skills. Or even a house or a yard, for that matter.

Meet your new favorite way to eat collards. These cook down into something tender, silky, and full of flavor. I like to make it a full meal with a simple seared protein on top—salmon or chicken are both great—but it’s just as good as a side.