Butternut Squash, Kale & Quinoa Stew

This spiced fall stew is full of butternut squash, kale, quinoa & tomatoes. It's one of our favorite healthy dinners, and it's great to pack for lunch!

Butternut Squash, Kale & Quinoa Stew

And soup season continues! It might not be snowing here, but the fact that it’s been 80 degrees outside doesn’t stop me from craving big pots of stewy vegetables. Plus I just love having the leftovers around for lunch all week. They get better on the second day, and even better on the third day.

Butternut Squash, Kale & Quinoa Soup recipe ingredients

This stew has pretty much all of my favorites: hearty butternut squash, quinoa & kale. It all gets simmered in a stewy tomato broth. It’s a pretty simple recipe that you should spice up as much as you like. I used cumin, coriander & smoked paprika, but (as I type this), I’m thinking about how delicious it would be in a curry-spice direction. I’ll keep you posted when I give that a go…

Butternut Squash Stew

I’m excited to partner once again with Crate & Barrel. They have so many kitchen staples that I use all the time – this classic French oven, my go-to vegetable peeler, not to mention these bowls, and how cute are those wooden spoons?

Butternut Squash Kale & Quinoa Stew

If you love soup as much as I do, make this stew, and then try this many-veggie soup & this spiralized veggie minestrone!


4.9 from 40 reviews
Butternut Squash, Kale & Quinoa Stew
 
Author:
Recipe type: Stew
Serves: 4
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 2 cups cubed butternut squash
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon red chile flakes
  • ½ teaspoon smoked paprika
  • 1 tablespoon white wine vinegar
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • ½ cup dry quinoa
  • 2 to 3 cups chopped kale
  • Sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
  2. Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika, and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.
  3. When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
Notes
Leftover stew can be frozen or stored in the fridge for 3 to 4 days.

This post is in partnership with Crate & Barrel.

Products used in this post: Le Creuset Signature 5.5qt Round French Oven18th Street Bowls, Suits NapkinsOXO Good Grips Swivel Peeler, Shesham Wood SpoonShesham Wood Straining Spoon

145 comments

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  1. Rebecca
    02.15.2015

    This sounds like a great mid-week dinner! I’ve pinned the recipe and will be trying it asap. As I’m not veggie, some leftover shredded chicken sounds like a great inclusion… ooh, or frying some hunks of chorizo in alongside the onions…

    Anyway, what’s the reason for the white wine vinegar deglaze? I’ve never seen it in a recipe. How does it affect the taste?

    • jeanine
      02.15.2015

      Hi Rebecca, thanks! You can’t really taste the vinegar at the end, but it adds a balanced & bright flavor.

      • Dian
        07.20.2015

        Can you use lemon juice or orange juice instead? Thx

        • jeanine
          07.21.2015

          I personally wouldn’t on this one…

          • Did you make the curried version? Wonder what it would be like w coconut milk?

    • Marisa
      11.12.2015

      Love it! I’m seriously obsessed with this recipe already sent it to all my friends. Only thing it gets a little too think at the end so I needed a little more broth to have it more soupy. Otherwise sooo yummy!

    • Lauren
      01.15.2016

      Very delicious recipe!

    • Daisy
      12.28.2016

      I made this soup tonight. Wow! It was delicious. I didn’t make any changes other than adding in 1 extra cup of broth. I really liked the chunks of butternut squash in the soup. It’s a hearty, healthy soup. Thank you for sharing. We will definitely have this again.

      • Jeanine Donofrio
        12.31.2016

        Hi Daisy, I’m so happy to hear that you enjoyed it!

    • Where do yo live Kristin? Yesterday we (Buffalo, NY) had a -25 to -30 wind chill all day. This stew will warm things up. 🙂

      • Wow! That’s cold! I live in Gothenburg, Sweden. Since it’s on the coast, it’s rare that it gets that cold 🙂

  2. Yum I love the combo of spice and the veggies. Those bowls are super cute. Love anything with a low profile for photos! Thanks for sharing

  3. Yummy! this soup looks so delicious and healthy! Where do you live? It’s 80 degrees here too. I’ve been waiting for it to get cold again to make soup, but maybe I should just make soup regardless of the weather, ha!

    • jeanine
      02.21.2015

      Ha, Austin TX 🙂

  4. DRAMA from nastyadrama.ru
    02.15.2015

    ​Great recipe! Thanks for sharing!

    nastyadrama.ru

  5. Hey this looks great i grow butternut squash in my garden, you can see some photos at http://www.swashmanor.com … I enjoyed your site, seems i am always looking at, cooking, or eating food of some sort! I just love food and cooking, i collect old cook books. Mostly southern, i own http://howtocooksouthern.com/ I try to focus on Southern Cooking, food history and Etc…. Wes :)>

  6. Love the colours in this! A good sign of how healthy it is methinks 🙂

  7. My family lives on leftovers so the fact that this gets better next day is perfect! Our weather is starting to approach fall in the southern hem and this is perfect for those chilly nights!

  8. This stew looks just perfect! It has been absolutely freezing here this past week (and in fact yesterday was below -30 degrees Celsius with windchill!!) so warm, comforting meals like this are exactly what I’m craving.

    • jeanine
      02.16.2015

      yikes! Sending warm thoughts…

  9. Yolie
    02.16.2015

    I made this last night and it was delicious!
    I have plenty left for a few mere days. Perfect lunch meal 😉

    • jeanine
      02.16.2015

      I’m so glad you liked it! (and now have plenty of lunches 🙂

  10. What a hearty meal! I think I going to try it tonight, maybe add a bit of chicken sausages. Thank you for sharing!

  11. We’d be happy to send some snow your way! This stew looks like a perfect meal as we hunker down for yet another snow storm on the East Coast…

    • jeanine
      02.16.2015

      Ha, it’s ok, I’ll be alright 🙂

  12. Marie from droolofhappiness.com
    02.16.2015

    This looks so good and I love the pretty colors.

  13. Joan
    02.16.2015

    Amazing! I’m so glad I doubled it!!!

      • Richele
        02.28.2015

        I so WANTED to double it but only had enough for written recipe. So so amazing, thank you.

  14. Alyssa from cupcakesandsequins.blogspot.com
    02.16.2015

    This looks amazing especially when snow is coming down outside! I love the combination of butternut and kale! So delicious! Thanks for sharing!

    Alyssa
    cupcakesandsequins.blogspot.com

  15. Angie from peasfortwo.com
    02.17.2015

    Lovely! I love both kale and quinoa, and I’ve never tried them with butternut squash before. The stew sounds incredible, and I can’t wait to try it.

  16. Delicious! I made this for lunch today and it hit the spot. I’m a big fan of vinegar in slow cooked sauces because as you say it brightens the dish, but I’ve also noticed it adds a balanced sweetness the longer it simmers. Thanks for a terrific winter stew!

    • jeanine
      02.21.2015

      So glad you liked it! You’re right – I love how the vinegar adds a bit of sweetness…

  17. Kara
    02.17.2015

    I’m making this right now and on instruction 2 it says to add the water. I assume this should be add the veggie broth instead?
    Thanks!

    • jeanine
      02.17.2015

      yes – oops! (I made it with water instead of broth the first time)

  18. 80 degrees? Oh now you’re just showing off! Man. I can’t wait to feel what that feels like again! This soup is wonderful and looks perfect for a weeknight meal.

    • jeanine
      02.21.2015

      Ha, I know , it’s been especially warm for Feb 🙂

  19. Jennifer
    02.17.2015

    Just made this and it is so yummy! I used sweet potato in place of the squash because it is what I had on hand. Thank you for the yummy recipe 🙂

    • jeanine
      02.21.2015

      yay, so glad you liked it and that you were able to use what you had on hand!

  20. A warm meal for a freeeezing night! Thanks 🙂

  21. It seems like soup season will never end here on the Northeast. But, I don’t mind. I truly love a 2nd day or 3rd day bowl of stew. Happy Tuesday, Jeanine 🙂

  22. Mina G.
    02.17.2015

    I just made this but reduced the veggie stock to make it more of a quinoa dish vs. a soup (my vegetarian husband isn’t big on tomato-y soups). I also changed up the spices a bit as I didn’t have coriander. It turned out delicious! I’m going to serve it with some spiced up greek yogurt. Thanks for the recipe! (PS: Its “feels like” 1 degree in Chicago right now….) ; )

    • jeanine
      02.21.2015

      Ooh, sounds delicious with spiced yogurt. Glad you liked it – hope you’re staying warm 🙂

  23. This sounds like such a delicious stew! I live in Canada and it feels like the ice age here lately (-20 right now!), so meals like this are so, so perfect. Also – your cookware and dishes are so lovely. It looks like a prop shop in your beautiful photos!

    • jeanine
      02.21.2015

      aah, so cold – hope you’re keeping warm! Thanks – I love C&B’s kitchenware too 🙂

  24. Deezy
    02.18.2015

    Thanks for this recipe! I tried it last night since its extremely cold here in NYC and love it! I didn’t have the diced tomato, only fresh ones.. so I lost out on some of the extra tomato flavoring, but it’s still awesome. Since mine was a bit more on the squashy side, I also added some cloves for a more cohesive flavor. Threw in some carrots and mushrooms for extra texture. I love the idea of maybe pieces of chorizo too. But this was great!

    • jeanine
      02.21.2015

      Hi Deezy! Glad you liked it – ooh, I bet it would be good with mushrooms! Happy you were able to adapt using what you had on hand 🙂

  25. Virginia
    02.18.2015

    We used extra garlic and extra butternut squash so it was thicker, this was great! Thanks for sharing. I’ve been eating the leftovers and looking forward to eating the rest!

    • jeanine
      02.21.2015

      So glad you liked it – and thanks for the feedback about the garlic!

  26. Matt from restaurantinsidermag.com
    02.18.2015

    I actually used extra garlic too and chopped instead of minced, and threw in some fresh basil I was growing indoors, it was a nice addition to this already-nice recipe, thanks!

    • jeanine
      02.21.2015

      So glad you liked it Matt – I’m jealous you have basil growing :).

  27. Annie from meetyourfashionmaker.blogspot.co.uk
    02.20.2015

    Made this delicious dish last week & it lasted me 2 lunches after that (which I heated up topped with melted cheese!)
    Lovely! x

    • jeanine
      02.20.2015

      yay, so glad you liked it!

  28. Alicia
    02.20.2015

    Made this last night and used spinach since we didn’t have any kale and put a few garbanzo beans in. Absolutely delicious! Thank you for amazing recipes as always!

    • jeanine
      02.21.2015

      so glad you liked it!

  29. Lyndsay from livingwithcowsmilkproteinallergy.com
    02.20.2015

    This is delicious, I used extra garlic and loved it ! Thank you for sharing 🙂

    • jeanine
      02.21.2015

      of course – glad you liked it!!

  30. I also can’t get enough of the big pots of stewy vegetables – the flavors in yours are making me so hungry (and it’s nearly 1am!). I also love the modern bowl you served them in too!

  31. Samantha from quarterlifepoetry.com
    02.21.2015

    This was sooo delicious. I actually used coconut milk instead of vegetable broth and it was divine. Can’t wait for leftovers tomorrow. Thanks so much for the great recipe.

  32. Samantha from quarterlifepoetry.com
    02.21.2015

    p.s. where did you get those beautiful bowls?

  33. Tiana
    02.25.2015

    Saw the picture of this beautifully colored stew on Crate and Barrel’s Instagram freed and immediately needed on find the recipe…so glad I looked because what I found was a wonderful food blog {loveandlemons} and now cannot wait to try all of the recipes!

    This was the first recipe I decided to make. the stew came out great!! Followed the recipe exactly, next time may try a few new spices. Thank you for teaming up with C&B, if not I would’ve never found your amazing site!

    • jeanine
      02.27.2015

      Hi Tiana,

      Welcome! I’m so glad you liked the recipe 🙂

  34. Courtney
    03.01.2015

    Thanks for such a great, simple recipe with BIG flavors. The flavors were well balanced and we enjoyed every bite. I used organic precut squash, which made for quick prep. This was definitely an easy soup we’ll make over and over again in our cold Colorado winters!

  35. Bonnie from soilandsea.com
    03.03.2015

    Cannot wait to try this! There’s nothing I love better than a big burly stew!

  36. Luann
    03.07.2015

    I just made this today and it is awesome! Great favors. Thanks for sharing.

  37. Tom from thefitnessmadfoodie.com
    03.14.2015

    Looks delicious, I’ll be making this next week, thank you 🙂

  38. Carla from carlathomasphoto.com
    03.29.2015

    This is fast becoming my favourite butternut squash recipe. Really easy to make, great instructions and just beautiful.

    Looking forward to trying more of your recipes. 😉

    • jeanine
      03.29.2015

      Hi Carla, I’m so glad! Thanks for letting me know 🙂

  39. jocelyn
    09.26.2015

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

  40. jocelyn
    09.26.2015

    I’ve tried a few iterations of butternut-kale-quinoa… I usually improvise, but resisted here (aside from subbing the onion with shallots and some leftover red onion and white wine for deglazing… same thing-ish). This is a perfect recipe! The spice ratio is relish. So savory. Brothy and filling. Beautifully balanced and textural. I will try the vinegar next time, as it probably adds a touch more tang and I’m sure it’s even better. Thanks for a great go-to!!

    • jeanine
      09.27.2015

      Hi Jocelyn – I’m so glad! Thanks for the great feedback 🙂

  41. jocelyn
    09.26.2015

    *I meant “delish” not “relish!” But I do RELISH this dish!!! (arghh, spell check)

  42. Linneah
    09.30.2015

    Yhis looks amazzing! How many people would this recipe feed? Also, would Kabocha squash work instead of butternut? Thanks!

    • jeanine
      09.30.2015

      Yep, Kabocha squash should work great – this serves about 4 although you could double it to serve more and then save/freeze the leftovers.

      • Linneah
        09.30.2015

        Great! Thanks so much. Can’t wait to make this for dinner tonight.

  43. Michelle
    10.17.2015

    Thanks for this delicious and healthy recipe! It was perfect for everyone from my vegan teenager to may youngest, a picky eater. It’s the most delicious soup we have ever had!

    • jeanine
      10.19.2015

      Hi Michelle, I’m so glad! I love winning over picky eaters, so great to hear 🙂

  44. Heather
    10.23.2015

    Made this for dinner last night. It was a huge hit! So hearty and flavorful, yet light and gentle at the same time. 🙂

  45. Lara
    10.26.2015

    This has to be one of the best receipes we’ve ever made. Its so hearty and flavoursome!

  46. Ariane
    10.26.2015

    I just made this for dinner and OMG it was soooo delicious! The acidity of the vinegar blends in so well with all the spices! Thanks for sharing this recipe.

  47. Whitney
    11.02.2015

    How many servings does this recipe make? Can’t wait to try it, it looks beautiful and nutritious! Thank you 🙂

    • jeanine
      11.02.2015

      Hi Whitney – about 4. You can easily double everything to make a larger batch, it keeps well.

  48. Rae
    11.09.2015

    This soup is PERFECTLY spiced. I made this for a dinner party – to give it a little more substance, I made parmesan cheese croutons and topped the soup with a sprinkle of parmesan shavings and the croutons. Everyone loved it!

    I have also been freezing it. Pro tip: I wait for the soup to cool before adding the kale so that the kale doesn’t lose its color from being frozen/re-heated.

    • jeanine
      12.02.2015

      so glad you liked it! Thanks for the tip!

  49. Heather
    12.16.2015

    This was AHMAZING!!! I made this tonight and ate 2 bowls! So gooooood! The smokey flavor from the paprika was a nice touch and the kale took it to the next level!! Thank you so much for this recipe!! I will make this again!

    • jeanine
      12.17.2015

      HA – thanks, I’m so glad you enjoyed this one 🙂

  50. Stella
    01.04.2016

    This was EXCELLENT. Thank you for sharing!!!

  51. dani
    01.22.2016

    I am snowed in right now, but craving a hearty soup/stew, so had to make a couple adjustments for what I had on hand…bag of frozen butternut squash, quinoa/brown rice blend (minus the spice packet), fire roasted tomatoes. I had everything else and it tastes AMAZING! Perfect for a cold snowy weekend!

    • jeanine
      01.23.2016

      Hi Dani – sending warm thoughts your way! I’m glad you loved this and were able to adjust!

  52. Debbie
    01.26.2016

    I just made this and it’s really good and flavorful. It didn’t take very long to get everything cut up and in the pot.

    • Jeanine Donofrio
      01.26.2016

      Hi Debbie – I’m so glad it was delicious (and not too difficult!)

  53. taylor rogers
    02.10.2016

    hi,
    can I addchicken breast to this anyway? I would love to add chicken wondering how I can properly incorporate it?
    looks amazing BTW can wait to try.

    • Jeanine Donofrio
      02.11.2016

      Hi Taylor, I don’t really cook chicken so I’m not sure what step to incorporate it…

  54. Ne
    02.26.2016

    Made a double batch. Loved it!

  55. Lisa
    04.06.2016

    So good. I would not change a thing in this recipe. Perfect balance of flavors!

    • Jeanine Donofrio
      04.07.2016

      Hi Lisa, so glad you liked it!

  56. John
    04.25.2016

    I made this last night. What a great stew! Thanks!

  57. Lisa
    10.21.2016

    Can I through all of this into my crockpot??

  58. S
    10.25.2016

    I had some organic squash and kale that I needed to use up so I searched; what I found is a lot of recipes with sausage. This did not look particularly great but I tried it. I used fresh tomatoes from My CSA instead of canned diced tomatoes. As well as kale, leek (instead of onions), garlic and squash. I also used chicken broth and ground up the coriander because on hand I only had whole coriander. I believe this is the most delicious soup I have ever made. Thank you for the recipe!

    • Jeanine Donofrio
      10.26.2016

      I’m glad you liked it!

  59. Erica
    11.07.2016

    Delicious and simple (and I’m not vegan). I doubled the recipe. Thanks!

  60. Breanne
    12.12.2016

    I’m looking forward to making this in a few hours so you might not even see this question in time, but is there another kind of vinegar one could sub for the white wine? I read it as white vinegar when I was at the store. :/ I probably have all sorts of other types of vinegar, just not white wine vinegar….

    Thanks! Love your site and the cookbook!

    • Jeanine Donofrio
      12.12.2016

      Hi Breanne – red wine vinegar or even balsamic would work! Hope you enjoy 🙂

      • Breanne
        12.13.2016

        Thanks! It was delicious! And leftovers for the rest of the week = win!

        • Jeanine Donofrio
          12.13.2016

          I’m so glad!

  61. Het
    12.28.2016

    How many calories is in this stew? Thanks

  62. Angela
    01.02.2017

    Does anyone know the yield for the recipe? Serving size?

    • Jeanine Donofrio
      01.02.2017

      Hi Angela, it makes 4 meal-sized bowls (sorry I don’t know the exact measurement in cups)

  63. jane
    01.04.2017

    Hi Angela !
    Just made this on a cold, raw New England night! Was a great way to start off the New Year in a healthy way!

    Thanks for all you do for my healthy family cooking!

  64. Rebecca from nourishnutritionblog.com
    01.23.2017

    This looks delish! where’d you get that pretty towel?

    • Jeanine Donofrio
      01.25.2017

      Crate & Barrel!

  65. Lynn
    01.27.2017

    Finally got around to making this and it’s very tasty! Really easy to make too. I used a little adobo sauce instead of the smoked paprika and coriander then added a little shredded sharp white cheddar on top =) I think next time I’ll serve with some rustic bread and earth balance spread on the side…yum!

    • Jeanine Donofrio
      01.28.2017

      Hi Lynn, I’m so glad you liked it! I love your idea of using adobo sauce – YUM!

  66. Tanya
    02.24.2017

    This was yum. Me and my fussy 6 year old love it. Thanks.

    • Jeanine Donofrio
      02.28.2017

      Yay, I’m so happy to here it was kid approved!

  67. Megan H
    04.01.2017

    Has anyone tried this in a crock pot?

    • Allyssa
      12.08.2017

      I have made this both ways, on the stove and in the crock pot. Both worked out wonderfully, however I did have to keep adding liquids throughout the day with the crock pot though as I was at an all day event and the quinoa kept soaking up the liquid. It was a huge hit though! I waited to add the kale until right before serving if I remember right.

      • Jeanine Donofrio
        12.08.2017

        This is so helpful – thanks for reporting your feedback!

  68. Alexis
    09.21.2017

    This is SO delicious! I used a big fresh tomato instead of canned diced (it’s what I had on hand), and it worked out perfectly.
    Thanks!

  69. Regan Lee
    11.21.2017

    Just made this for the first time. Eating it as I write this 🙂 It is FANTASTIC! I am so glad I doubled it 🙂 The bonus is that it’s as pretty as it is tasty 🙂 Thanks for the excellent recipe 🙂

  70. ElizaBeth
    11.27.2017

    Hi, I’m just wondering what size your servings are? I work where I am scaling recipes up for 50 or more and want serving sizes to be about 2 cups, which I don’t think yours are?????

    • Jeanine Donofrio
      11.30.2017

      Hi Elizabeth – maybe 1 1/2 cups? It’s a hearty stew, and it serves 4 for us. I didn’t measure the cups at the end, but I’d say the serving size is less than 2 cups.

  71. Pam Chamberlin
    12.10.2017

    I used your recipe to get ideas for seasoning a simple squash soup I was making to use my CSA box. Your seasonings were great! Thanks for sharing your culinary talents.

  72. Katie Woodliffe
    01.17.2018

    Making this right now! Iam so excited as all these ingrediants are my fav! Ill post back on how it turns out 😉

  73. Elodie
    11.26.2018

    Delicious!
    I followed the recipe and it was a success.
    I’ll do it again for sure.
    Thank you so much

  74. Elizabeth Morgan
    11.26.2018

    Love, love, love! I did, though, just discover what peeling butternut squash can do to fingers… wear gloves.. 🙂

  75. eve corrin
    02.02.2019

    Looking forward to trying this – now. I’ve never cooked buttrernut squash before > Could you possibly just confirm whether or not (hopefully No but I assume the answer if Yes!) I need to peel it first, before dicing and cooking it?)
    Thanks and Ta
    best wishes – Eve

    It sound delicious and easiy-ish

    • Jeanine Donofrio
      02.02.2019

      Hi Eve,

      For this stew, I peel the butternut squash before cubing it.

      Hope you enjoy it!

  76. Donna
    02.23.2019

    I know this is an ‘old’ recipe but made it just now. It was so awesomely good. I added baby carrots because there was a bag that needed to be used. We ate it with a poached egg on top. My husband loved it! Thank you.

  77. Rachel
    03.14.2019

    Our whole family love this recipe particularly my young kids. I sometimes add chicken and it works really well. Always topped with Parmesan. A brilliant recipe that is a staple in our house! Thanks for sharing.

    • Rachel
      03.14.2019

      That was meant to be 5 stars by the way!

      • Jeanine Donofrio
        03.17.2019

        thanks Rachel! I’m so happy to hear that it’s become a staple recipe for your family!

  78. Liz Godfrey
    05.05.2019

    Wow! Just made this and it was SO delicious!! Very easy to make . This is definitely a keeper.

  79. julie
    07.29.2019

    can you sub apple cider vinegar for the white wine vinegar?
    thank you

    • Jeanine Donofrio
      07.29.2019

      yep, you can!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.