Spaghetti Bolognese

You'll love this fresh take on spaghetti bolognese. It's filled with a hearty mixture of mushrooms, lentils, walnuts, and aromatic veggies.

Have you seen those lists of the new 2017 trends? You know, the ones that go around the internet this time of year predicting everything from the popularity of coconut oil to the color of pale pink we’ll all be wearing in the spring? One that’s caught my attention lately is that “they” are saying that staying in is the new going out. And I’m totally on board with that. If you’ve had a busy holiday season how good does this sound: Stretchy pants, spaghetti bolognese, wine, and a nice dinner by the fire with twinkly Christmas tree lights in the background? Ok, just…

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Basil White Bean Puree

An easy creamy vegan spread made with pureed white beans and basil + a collection of vegetarian recipes for toasts topped with spring produce.

This is one of those things that we’ve been eating a lot lately and not writing about because it just seemed too simple for one whole post. But I get really excited when one recipe becomes a 2-fer, so I wanted to share… It started with the leftover basil-parsley dressing from this salad (about 1/4 cup). I tossed it in the food processor with a can of white beans, adjusted just a few seasonings (salt, pepper, squeeze of lemon), and served it on a crostini. I reserved just a bit of the original vinaigrette and drizzled it on top with some…

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Hello, we're Jeanine and Jack.