So, I buy loads of eggplants, broccoli, cauliflower for the lunches we’ve been preparing in my household. Such as eggplant sandwich, or melted cheese and cauliflower bake, and of course broccoli as a side dish with dinner.  But I realized, while doing an inventory of what to shop for next, that I have four loafs of brioche bread (while stocking up) I need to do something with. Some for french toast in the morning, and the rest for this wonderful suggestion – for dinner tonight – except I’m not a fan of brie, so we’ll be using white cheddar instead or just sliced mozzarella. INGREDIENTS 1 cup marinated jarred artichokes chopped 1 cup chopped broccoli florets 1/3 cup plain Greek yogurt 1/2 cup shredded fontina or mozzarella cheese 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme) 1 tablespoon fresh chopped oregano (or 2 teaspoons dried oregano) 1/4 teaspoon crushed red pepper flakes kosher salt and black pepper 3/4 cup basil pesto homemade or store-bought 6 ounces Brie, rind left on, and sliced extra virgin olive oil for rubbing 8 slices challah, sourdough, or ciabatta bread 1/4 cup honey   {more} Featured image and recipe credit here