As a kid, I was obsessed with everything rainbow – my Rainbow Brite doll, a fresh new Crayola 64 pack (with built in sharpener!), and best of all - the rainbow-neon terminal at O’hare airport. Pure magic.
I couldn’t get enough, which is probably why I get a little too excited whenever I see rainbow chard pop up at the farmers market. I’m not much of a gardener (black thumb over here), so it’s mesmerizing to me that those bright pink, red, and neon yellow stems actually grow from the ground.
What I love to do is chop up the stems separate from the greens and sauté them in the pan for about 30 seconds before adding the leafy greens. They add such a great crunch to your dish – don’t ever toss them. (If you have extra stems, you can always pickle them for later).
These bowls are simple and warm and they are all about the chard. I made some whole wheat orzo and tossed it with a little olive oil, garlic, dijon and lemon. (Mustard and chard are a really terrific flavor match). I toped each bowl with a healthy serving of chard, a little feta cheese and some toasted walnuts.
Quick beauty tip: you’ll want to serve these bowls with the ingredients assembled rather than tossed together. (As the colors run together it’s just not the prettiest!).
I realize this post might not be the most timely. If you’re snowed in, chances are you’re not reaching for a cold salad – BUT it’s not snowing here and nothing will ever stop me from craving big bright salads for lunch. (If you need something hot today, click here, here, or here).
My lunch salads are what I would call “kitchen sink” style. I toss whatever veggies I happen to have into a bowl… often with chickpeas and a bit of feta cheese or a scoop of hummus. For crunch, I add toasted nuts and/or hemp seeds. And to bring it all together I almost always have a sweet element. This time: soft, juicy ripe pears. (If you don’t have pears, diced apples would work well here too!)
People often ask me how to make vegetarian meals that are filling. One of my go-to answers lately is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter, I’ve been especially into these hearty sweet potato tacos.
They start pretty basic: roast sweet potatoes and add black beans to your flour or corn tortillas. To brighten it all up I make a creamy sauce by blending avocado with lime and greek yogurt. When I don’t have yogurt on hand I’ll often make a vegan version with cashew cream (see the recipe for details).
Hi everyone, Jack here. The northeast is getting absolutely hammered with a snowpocalype, and when that happens, we know that most people just want to bundle up, binge watch some TV, and make simple, comforting dishes. So we dropped everything to get you a list of some of our favorite winter soups, stews, and a great hot chocolate drink. First thing’s first (pictured above) is our Spicy Black Bean Soup.
Creamy Polenta & Mushrooms is not only one of my favorite looking dishes but it combines two of my favorite things – creamy comfort food and mushrooms.
Want something hearty? Sweet Potato Vegetarian Chili is what you want.
If you’re snowed in but somehow have ginger, apple, and pumpkin, then the Ginger Apple Pumpkin Soup is right up your alley.
And if you’re snowed in with some chickpeas and a pile of veggies, then the Many Veggie Vegetable Soup gets the job done.
And finally, something warm and delicious to wake up to - Matcha White Hot Chocolate
Hi everyone, Jack here again. Super Bowl Sunday is right around the corner and you know what that means? Dip! Even though I’m not traditionally in love with avocado, I love the way Jeanine makes guacamole, and plus, nothing says “go team” like go-ji, right? Right?
Now you may be thinking “oh, Jeanine has Jack writing this because he’s a football man or something.” Well, I have to admit, team sports are not my thing. Three things that ARE my thing, and the reasons I’m manning this post, are super bowl parties, food dipped in other food, and goji puns.
This guacamole is as stealthfully healthy as a super bowl snack gets. The goji berries are a bit of a secret weapon here, as they plump up and become really tangy and sweet. The goji berries, mango, and lime really cut through the thickness of the avocado, making everything still feel light. Plus, the goji berries help to turn your super bowl snack into a super bowl super food.
Love those puns.