Jenny’s Broccolini Chickpea Pizza

These mini pizzas don't skimp on flavor. They're loaded with lemon zest, sun-dried tomatoes, fresh mozzarella, and a hint of garlic powder.

It’s fall, which really means 2 things. It’s not only pumpkin season, but it’s also cookbook season! Over the next few weeks, I’ll be sharing recipes from some of my favorite new cookbooks. Today’s recipe comes from How to Celebrate Everything, by Jenny Rosenstrach of Dinner a Love Story. I’ve been reading her blog for years and I had the pleasure of meeting her (and having a total fan-girl moment) a few months ago. I have to say – I love this book because it’s one of those cookbooks that you want to snuggle up with and read from cover to…

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Heidi’s Spicy Green Soup

I love the simplicity of this spicy green soup. Just simmer a paste of fresh herbs, ginger, chiles & almonds, and you have a piping hot, cleansing meal.

vegan / gluten free / cookbooks

I’ve made this soup three times in the past week and a half. I know – it’s not quite soup season yet, but you probably still have bunches of summery herbs, and this recipe is such a wonderful way to use them. This one comes from Heidi Swanson’s book Near and Far, which has been a favorite in my kitchen since it came out last fall. I just love Heidi’s recipes because they’re so unique and usually very simple to put together. This one takes no longer than 15 minutes, and it packs a bright punch of flavor. Basil, cilantro, ginger, almonds, lemon… all…

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Vegan Poke Bowl

This vegan poke bowl recipe swaps cubed watermelon for raw fish. Its pink color mimics the fish perfectly, and it makes these bowls refreshing & fun!

summer / vegan / gluten free

There’s a new poke bowl shop in town called Poke Poke, and we’re just a little obsessed. Jack and I have eaten there at least 2x per week since it opened. In fact, we’ve just returned from eating lunch there. We might be late to jump on the poke trend, but there’s something so crave-able about these sort of deconstructed sushi bowls. Please tell me that we’re not the only ones that get hooked on the same type of food for weeks on end? What is a poke bowl? The easiest way for me to describe a poke bowl is…

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One Pot Penne Pasta

We love this vegetarian one-pot penne pasta on weeknights. Veggies, herbs, and lemon make the penne burst with flavor. Ready in 20 minutes!

vegan / summer / pasta

Today’s penne pasta recipe is brought to you by…our dishwasher! Here’s what happened: Our dishwasher recently broke, which has made me realize just how many dishes we (mostly I) use in a day. For example, I start with a big glass of water first thing in the morning before I make a smoothie. Next comes iced cold brew coffee. When it’s time to make lunch, I’m usually too lazy to go upstairs to get my previously used water glass, so I’ll grab another. In case you aren’t keeping track, I’m up to 4 glasses by about noon. There’s also one by…

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No-Bake Sweet Pea Enchiladas

If you're hosting a dinner party, make these crowd-pleasing vegetarian enchiladas! They're a flavorful, creative main dish that's sure to be a hit.

dinner / vegetarian / gluten free

I know you love cookbooks as much as I do, so I’m excited to share this recipe from Kristen Donnely’s new book, Modern Potluck. I met Kristin about a year ago while she was an editor at Food & Wine Magazine. When she told me about the concept of her book, I knew I’d want to share it with you I love this… In her intro, she talks about the perfect dinner parties (with perfect hosts) that they would feature in the magazine, and how she’d always felt embarrassed that she didn’t grow up knowing how to throw a “proper” dinner party.…

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Peach Tostadas & a Saveur Nomination(!)

summer / vegetarian / gluten free

First off, I wanted to say a big THANK YOU for nominating us in this year’s Saveur Blog Awards! I’m so flattered and thrilled that you find our little corner of the internet to be an inspiring place. It’s times like these that I really don’t know what else to say besides thank you, thank you, thank you! If you have a second, it would mean the world to me if you could click here and go vote. Scroll down a tad to the “Most Inspired Weeknight Dinners” category. You can vote every day until August 31st. I owe you big 🙂 Speaking of weeknight dinners,…

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Tomato, Basil & Artichoke Picnic Sandwich

summer / vegan / favorites

Last week, I was in New York speaking at a Random House event with (one of my favorite bloggers ever), Jenny from Dinner a Love Story. We chatted about our shared love for the simple tomato sandwich and how you shouldn’t complicate things that are as beautiful as summer tomatoes. I forgot that I had this post in the queue – because I absolutely LOVE this slightly fancier tomato-with-other-things sandwich. This reminds me of a juicy caprese sandwich except, well, there’s no cheese here. Instead, there’s a good slathering of this edamame spread that I’m still obsessed with. This time I made it…

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Creamy Pumpkin Pasta Sauce

This creamy pumpkin pasta sauce is the ULTIMATE fall comfort food! Roasted garlic, onion, and sage fill it with cozy, complex autumn flavor.

vegan / gluten free / pasta

This creamy pumpkin pasta sauce recipe comes from my first cookbook. Even though I developed it years ago now, it’s still one of my favorite fall and winter recipes. Fresh pumpkin puree (or kabocha or butternut squash) blends with cashews to create a super creamy, super comforting sauce. Yes, it looks like mac and cheese, but this surprising pumpkin pasta sauce is something else entirely. Roasted garlic, onion, and fresh sage give it a nutty, complex autumn flavor. Personally, I think it’d be a fantastic option for a vegetarian Thanksgiving dinner, but it’s so simple and cozy that you’ll want…

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Stuffed Poblano Peppers

These stuffed poblano peppers are the ultimate healthy dinner! They're fresh and light, easy to make, and filled with bold, zesty flavor.

vegan / dinner

This stuffed poblano peppers recipe might be my new favorite summertime dinner. It has all the best parts of stuffed bell peppers – a fresh, flavorful filling, fun garnishes, and juicy roasted peppers – but the poblanos add an extra layer of heat. The whole thing is super fresh, super flavorful, and really darn fun to eat. If you’ve never cooked with poblano peppers before, they’re a chili pepper with a mild to medium heat level. On the Scoville scale, which measures how spicy peppers are, they range from 1,000 to 2,000 Scoville heat units. For context, bell peppers score…

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Rainbow Bowls w/ Almond-Ginger Dressing

Heathy vegan & gluten free noodle bowls packed with cucumber, cabbage, kale, carrots & tomatoes. Tossed with a creamy almond-ginger dressing

vegan / gluten free / dinner

This is one of those “it’s good to be home” meals. I love vacation, and I love eating out, but after traveling for awhile, I just can’t wait to get home and get back to my regular healthy eating routine. You know, the one that includes a morning smoothie instead of a croissant, and light vegetable-packed dinners like this one instead of multi-course dinners with wine pairings. Not that I’m complaining AT ALL, btw… but it’s time to get back on track and I’m doing that by eating the rainbow: We’re partnering with Almond Breeze as part of their Serve Up Your Best campaign.…

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Vegan Cobb Salad with Coconut “Bacon”

A healthy, filling summer salad made with creamy vegan buttermilk dressing and an easy, super-simple way to make coconut bacon!

vegan / summer / salads

This salad was once again inspired by my bi-weekly Farmhouse Delivery bushel. What I love most about receiving a box of “surprise” vegetables is that it takes the guesswork out of deciding what’s for dinner. My general CSA strategy is to try to use the lettuces first so I usually start my week with a big salad for dinner. This salad is an all-veggie version of a cobb salad. It’s packed with fresh summer corn, crispy cucumbers, zucchini and the first of the seasons’ cherry tomatoes. I made a creamy vegan cashew-based “buttermilk-like” dressing and coconut “bacon.” It’s a lot of quotation marks for one…

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Hello, we're Jeanine and Jack.