I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate.
We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews as we go – but I’d also love to hear if there’s a recipe you’ve been dying to see – I’m all ears if you have any special requests :).
Before I get on to the recipe, I just wanted to take a minute and say THANK YOU to all of you who have been reading and cooking along with us week after week, year after year. When I set out to start this blog, I honestly had no expectation of what would come of it. I knew I was passionate about food. I knew I wanted a project to work on with Jack, and I knew if nothing else, my mom would read it. Fast forward 3+ years and I’m just so darn grateful that I get to do what I love every day and share it with all of you.
And now – pasta. I think this is a delicious winter-meets-spring meal. I had these gorgeous garlic scapes and some bright broccolini, but if your spring produce hasn’t sprung yet, broccoli and regular garlic will do the trick. Instead of grated cheese, I made a salty-cheese-ish topping using hemp seeds, sunflower seeds and nutritional yeast. It doesn’t taste just like cheese, but it’s good, good for you, and also husband approved. If those ingredients are not in your pantry, just grate some fresh parmesan or pecorino.
For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things and tasting new foods… whether in my kitchen or somewhere around the world.
We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for their Calling all Travelers campaign.
What does that mean? It means you can win a trip to New Zealand by creating your own action-packed-food-&-wine-or-whatever-you-like itinerary. And while we’re all planning our Kiwi adventures (and maybe sampling some New Zealand wine on the flight…), why not be adventurous, start at home, and make an NZ recipe that we’ve never tried before?
Pavlovas were created in honor of the Russian ballerina Anna Pavlova in the 1920’s while she was touring through New Zealand. We had fun recreating this meringue dessert. I had never made one before but I love a new challenge. They’re crispy on the outside and are sort of like a marshmallow in the center. They’re usually topped with whipped cream but I used a lemony version of my go-to coconut cream with berries and fresh mint.
If you’re like us and are looking for a spring getaway, (with comfortable seating of course!), check out some really great travel deals Air New Zealand is offering. Or click over and build a customized vacation itinerary (before March 31st) for a chance to win a trip of your own!
I have a very green, yet not very St. Patrick’s Day-themed recipe today. Maybe next year will be the year that I finally decide to revamp the shamrock shake (why don’t I think of these things earlier?). But for now, I’ve got green-on-green-on-green. Kale, brussels sprouts and avocado…. with some other veggies tossed in for crunch and a pop of color.
The trick to raw kale salads is usually to massage the kale – this time I just chopped the leaves really small, mixed them with shaved brussels sprouts, and tossed it all with a creamy avocado tahini dressing to help wilt the hearty greens. Consider this one your post-St. Paddy’s day detox.
Jack here, bringing you one of the many joys from our Japan travels – matcha ice cream. We had no idea, before going, that green tea ice cream was even a thing. But the minute you walk down the street in any touristy area, you’re guaranteed to see giant fake green soft-serve cones outside of ice cream shops. Seeing something so American and familiar as a giant fake soft-serve ice cream cone, but *green*, was, well, it made me want to eat some. Fast forward through the trip, and Jeanine and I must have eaten 1 cone each every other day. So enough about us, it’s time to share one of our favorites with all of you.
Of course, the “cream” in our ice cream continues to be coconut cream, and I have a dirty secret. I love dairy, I love dairy ice cream – but I like coconut ice cream better. There. I said it. Coconut ice cream is better than dairy ice cream. And this is coming from the guy that is sometimes happy his wife is lactose-intolerant so that he can have the cheese from her pizza.
Besides the coconut cream and matcha, the secret of this recipe is that we have some maple syrup, vanilla, and a squeeze of lemon. All of these help to cut through the natural bitterness that matcha (or any tea) has, and gives you a sweet ice-cream-y dessert.
It doesn’t get much easier than this one. I’ll admit, I often get very veggie-happy. While I don’t mind chopping up a rainbow of vegetables – sometimes it’s more than ok to keep it simple and let just one ingredient be the star. Last night, I chopped up this beautiful red chard and tossed it with a few simple pantry ingredients. Dinner was done in less than 20 minutes and Jack and I were able to get right back to our House of Cards marathon. (Don’t tell me what happens, we’re only a few episodes in).
Chard works especially well in a 1-vegetable meal because you get two textures in one. The stems lend a nice crunch and the greens softly wilt. I sautéed the chard with canned tomatoes and some white beans that I happened to have left over in my fridge. I topped it all with a few pine nuts (although chopped walnuts would be equally delicious), and a few generous shavings of pecorino. Super simple.