Sweet Potato Collard Green Burritos

Sweet Potato Collard Green Burritos

Sometimes I spend months planning recipes in advance. Currently, I have soups, stews and other pre-Thanksgiving comfort-food recipes on the list. But those things will have to wait because my Farmhouse box showed up this week with corn, peppers, tomatoes, and collard greens that were big as my head. So I was left with the obvious un-planned choice: Collard Wrap Burritos! – and because it’s fall, I decided to stuff some roasted sweet potatoes in here too.

Sweet Potato Collard Green Burritos

This recipe has a few components – they’re all simple to make and can be made in advance, but it does take a little time to assemble your “fillings bar.”

Of course, you can fill these with whatever you like to stuff your burrito with… if you don’t have tomatoes you can use store bought salsa, if you don’t feel like making rice make cauliflower rice, and of course avocado or guacamole would be a welcome addition here.

Sweet Potato Collard Green Burritos

Whatever you like, stuff it and wrap it up. Start with a large collard leaf blanched a little so it’s pliable, trim off the thick part of the stem, tuck and roll as you see here:

Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos

I made a light chipotle sauce using Greek yogurt. For a vegan option, use the cashew-based sauce from this recipe. Happy stuffing!

Sweet Potato Collard Green Burritos

Chocolate-Dipped Vanilla Bean Macaroons

Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook

Truth: I have a hard time writing cookie posts without getting up to eat at least one. two. For this reason I usually like to post salads and other lighter foods on Mondays, but I’m switching things up today because sometimes you just need a #cookiemonday and that’s ok.

Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook

These macaroons are more cookie-like than most macaroons. They’re made with (of course) lots of shredded coconut but they also have ground-up almonds, cinnamon, maple syrup, vanilla, and coconut butter. These are pretty substantial cookies which make them a terrific afternoon snack.

This recipe is from Angela Liddon’s new book, Oh She Glows Every Day. I’m sure you all have it by now, right? If you don’t and you’re vegan (and even if you’re not), you’re going to love it. It’s packed with SO MANY yummy vegan recipes and some especially show-stopping desserts. There’s even an entire chapter devoted to vegan cookies because Angela is a girl after my own heart.

I have to tell you – I loved these cookies warm out of the oven even before adding the chocolate. So if you’re short on time, you can bake these off and stop there. If not, get messy and melt some chocolate:

Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook

First dip the base of the macaroon into the chocolate, then freeze them just long enough for the chocolate to harden:

Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook

Flip them over and drizzle the tops with chocolate and TRY to make yours a little prettier than the mess I made here:

Chocolate-Dipped Vanilla Bean Macaroons from the Oh She Glows Everyday Cookbook Oh She Glows Everyday Cookbook

Usually this is the part of the post where I show you a recipe that I’m going to make next… but this time I’m showing you this awesome chocolate tart because I made it and it’s awesome. A few leftover slices are in my freezer waiting for a special occasion where I haven’t already eaten 2 macaroons after lunch.

Oh She Glows Everyday Cookbook Get the book!

White Bean Tomato Mushroom Soup

White Bean Tomato Mushroom Soup

Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.

It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day.

White Bean Tomato Mushroom Soup

This post is in partnership with Randalls and Albertsons for their O Organics® line of groceries. For this recipe, I used O Organics vegetable broth, beans, tomatoes, spices, and herbs. What I love about their products is that they are made of quality organic ingredients at very reasonable prices.

If you don’t live in Austin, O Organics products are available at the Albertsons family of stores across the country, including Safeway, Vons, Jewel-OscoShaw’sACME MarketsTom Thumb, Pavilions and Star Market.

White Bean Tomato Mushroom Soup

Aside from visiting my family in Chi town (my hometown), I was in Chicago for a few days attending a really fun Organic for All event that O Organics put on at Kendall College. Here’s a little behind the scenes look of what went on.

I spent the day with some of my favorite blogger friends (Ashlae from Oh Lady Cakes, Irvin from Eat the Love, Nik from A Brown Table). Here’s a photo of a photo of a photo of a photo of our us trying to style and shoot oatmeal jars breakfast before we eventually ate them.

Organics for All Event Organics for All Event

After breakfast, we watched a lovely cooking demo by Annessa Chumbley, RD – her oat flour peanut butter pancakes are to DIE for…

Next, we were on our own to cook up anything we wanted in Kendall College’s professional kitchen. I made a delicious potato, pepper hash with lemon & thyme along with my friend Jane (a Taste of Koko) and Ashley from Edible Perspective.

Organics for All Event

This was our pretty potato hash (go get the recipe on Ashley’s site), and a gorgeous fruit crisp that Ashlae and Nik made:

Organics for All Event

And now for the soup recipe!

Farro Fried Rice with Brussels Sprouts

Farro Fried Rice with Brussels Sprouts

If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow. You’ll be halfway there.

Farro Fried Rice with Brussels Sprouts

Of course, you can just make this with brown rice or white rice or whatever you have. I thought farro was a fun alternative because I just love those chewy nutty grains. Jack fried some shallots and set them aside (one of his duties around here: fry man) while I quickly sautéed leeks, added shredded Brussels sprouts and so on and so forth. This recipe is super quick, so be sure to have all of the ingredients prepped and ready to add to the pan.

After you have your shallots ready and your “fried rice” mixed up, just plate it by putting the fried rice on a plate, place a fried egg on top, then garnish with the shallots. Simple!

Farro Fried Rice with Brussels Sprouts

Fall Weeknight Meal Planning Tips

Fall Weeknight Meal Planning Tips

A few months ago, I wrote this post about how I go about my meal prep for a week of healthy eating. Since then, so many of you expressed how helpful it was so I’m back here again with a fall version. I love this season because the produce is so beautiful and cozy… it all just makes me want to get into the kitchen and cook! To me, there’s nothing better than the smell of squash and onions roasting away in the oven.

We’re partnering with Wolf to bring you these tips as part of their Reclaim the Kitchen initiative. This topic is near and dear to my heart because I actually used to hate cooking… or rather I thought I hated to cook until I found my kitchen bliss.

It turns out I wasn’t alone. Wolf conducted a “State of Cooking in America” survey to pinpoint some of American’s cooking attitudes and behaviors so they can help provide solutions to the problem. These statistics may sound surprising to you, but I think it’s safe to say that we’ve all experienced them at some time or another:

– Nearly three in ten adults (28%) have spent more than one hour thinking about what to make for dinner, then ended up ordering takeout.

– One-fifth of adults would rather work late than cook.

– Nearly one-quarter of 18-34 year olds (23%) indicate not being able to put together a meal with what is in their fridge and pantry is a reason why they haven’t cooked even when they had the time.

In time, I’ve realized that putting together meals was not as overwhelming as I thought. Cooking at the end of a hard day was just the thing I needed – the act of chopping vegetables helped me relieve my stress, putting together colorful vegetables helped me feel creative, and then enjoying a home cooked meal with my husband helped me feel connected.

Now onto my fall game plan!

I’m going to walk you through my shopping & prepping strategy, followed by 3 easy dinner ideas.

Step 1: Start with seasonal produce

I started with the beautiful vegetables pictured at the top of the post – sweet potatoes, squash, Brussels sprouts, broccoli, apples, kale, onions, and leeks.

Fall Weeknight Meal Planning Tips

Step 2: Stock up on some basics
These are things I generally try to keep in my pantry:

– Grains like farro or quinoa, soba noodles, or whole grain pastas
– Proteins like chickpeas, eggs, or tofu (or any protein you like)
– Pantry basics like olive oil, sesame oil, vinegar, tahini, maple syrup, and tamari
– Extras like nuts, seeds, and dried cranberries
– And a few fresh basics: lemons (of course!), limes, garlic, and ginger

  Fall Weeknight Meal Planning Tips

Step 3: Make a sauce to have on hand

I will commonly make a sauce once and use it over multiple meals throughout the week. I made a maple apple cider tahini sauce for the delicata squash grain salad, then I changed up the flavor by adding sesame oil and ginger for the next night’s soba bowl meal. The sauce can be made in advance and stored in the fridge for 4 to 5 days.

maple tahini sauce:
1/2 cup tahini
2 tablespoons apple cider vinegar
2 teaspoon maple syrup
6 tablespoons warm water, more as needed
sea salt and freshly ground black pepper

Fall Weeknight Meal Planning Tips

Step 4: Roast the vegetables

You can roast your vegetables all at once and store them in your fridge to have handy for salads and grain bowls throughout the week, or you can roast them as-needed for each recipe below. I prefer to roast as-needed for dinners and save the leftovers for easy toss-together lunches.

To roast: toss the vegetables with olive oil, salt and pepper and roast at 375° F until golden brown. The timing will depend on the vegetable. I also roast chickpeas while I’m at it – you should too.

Fall Weeknight Meal Planning Tips

Step 5: Make a grain to have on hand

This time I went with farro. I love this chewy, nutty grain for fall. I cook it like pasta in a pot of boiling water until it’s tender but still chewy and not mushy. Its cooking time varies greatly – sometimes it’s done in 20 minutes, sometimes 45. Just watch it and taste. Make a bunch and store the extra in the fridge.

And now here are 3 simple meals that I put together that build on each other:

Fall Weeknight Meal Planning Tips

1. Roasted Delicata Squash Salad

Thinly slice a small bunch of kale and massage it with a drizzle of olive oil, minced garlic, a squeeze of lemon and a pinch of salt. Toss in some farro and a healthy drizzle of the tahini sauce. Assemble salads with roasted chickpeas, roasted squash, roasted onions, chopped apples and dried cranberries. Season to taste. (Get the full detailed recipe here)

Fall Weeknight Meal Planning Tips

2. Soba Bowls with Roasted Broccoli

Start with your leftover tahini sauce and add a drizzle of sesame oil and some minced ginger. Cook your soba noodles according to the package directions. Drain and rinse them to keep them from getting gloopy. Toss the noodles with a bit of sesame oil and a generous scoop of the tahini sauce. Top bowls with roasted broccoli, roasted sweet potato, tofu (optional: sesame seeds and avocado). Serve with the remaining tahini sauce and lime slices.

Fall Weeknight Meal Planning Tips

3. Farro Fried Rice

This is a great way to use up leftover farro from recipe #1.

Heat oil in a medium skillet, add sliced leeks and a pinch of salt and sauté until soft. Add shredded Brussels sprouts and cook until soft and golden. Add minced garlic, ginger and rice vinegar and toss. Add the farro, a drizzle of tamari (or soy sauce). Cook until warmed through and season to taste. Serve with a fried egg, chopped green onions and sriracha on the side. (alternatively, you could mix a scrambled egg into your fried rice). Click to see the full recipe.

For more handy kitchen tips, recipes, and inspiration visit: reclaimthekitchen.com

This post is sponsored by Wolf, thank you for supporting the sponsors that keep us cooking!