Grilled Corn & Poblano Tacos

Happy almost Cinco de Mayo (a.k.a, one of our favorite holidays of the year!). It’s time to break out the margaritas, chips & salsa and of course – eat tacos! Although if you’ve been reading this blog long, you know that Jack and I don’t need a holiday as an excuse to eat tacos. These tacos are stuffed with grilled Sunshine Sweet Corn, poblano peppers, and crumbly cotija cheese. If your weather is nice this weekend, this recipe is a great excuse to break out your grill, if not you can grill these on a grill pan like I did. Grill until your…

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Roasted Artichoke Salad

If you can get your hands on fresh artichokes, make this bright artichoke salad right away. Topped with mint pesto, it's perfect for spring.

spring / salads / vegetarian

It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes. Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort…

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Mango Peanut Tempeh Tacos

vegan / spring / dinner

Whenever I buy red cabbage (or any cabbage, for that matter), I have it around for weeks. I like the bit of crunch it adds to my tacos but I hate the space it takes up in my fridge while I try to think of uses for the rest of it. This recipe probably looks a little familiar – after I made last week’s rice bowl, I made these tacos out of nearly the same ingredients. (Cook once, eat twice, I say). I used up more of my red cabbage, diced mango, avocado and that tasty coconut peanut sauce. These are…

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Spicy Mango & Avocado Rice Bowl

vegan / gluten free / dinner

It’s been feeling summery around here, so I say – let’s bring on the colorful food! Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive. For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time……

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Watercress Farro Salad with Tart Cherries

There's no spring lunch I love more than this simple watercress salad. With a delicious blend of textures and flavors, it's a light, yet satisfying meal.

spring / greens / salads

I have a confession to make – I am not only a terrible gardener, but I’m also a terrible herb gardener. They’re so easy to grow, but they’re oh-so-hard to remember to water. Lucky for me, my mom recently came to visit and planted tons of new herbs, including my favorites – basil and mint – just in time to include them in this salad. What would spring be without an herby grain salad, right? This one is packed with chewy farro, peppery watercress, and dried tart cherries, which add a necessary pop of sweetness to balance it all out. I’ve talked about the…

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Spinach & Sun Dried Tomato Frittatas

spring / breakfast / dairy free

Do you have Easter brunch or Easter dinner? My family always has a formal Easter ham dinner, but around here brunch seems to be more popular. Not that it matters for us this year – Jack and I will doing what we’ve done for every holiday this year so far – testing and shooting cookbook recipes. Yep, that’s right – this book project started with Thanksgiving tacos and now Easter weekend will be a smorgasbord of random bits and bobs, tons of dirty dishes, and some really funky combinations of leftovers. There definitely won’t be ham, but there might be a few…

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Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation.

vegan / gluten free / soups

It’s hard for me to pick favorites, but I’ll come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I don’t care what temperature it might be outside – I could eat a bowl of this creamy, smoky corn chowder anytime. Vegan Corn Chowder Recipe Ingredients This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it: Onion, garlic, and celery make up its aromatic base. Sweet corn is the star of the show! It…

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Lemon Broccoli Pasta + Exciting News!

pasta / vegan / gluten free

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…

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Kale Salad w/ Avocado Tahini Sauce

This green-on-green salad was inspired by St. Patrick's Day, but its fresh flavor & creamy dressing have made it one of my year-round lunch favorites.

salads / vegan / gluten free

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…

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Simple Swiss Chard Pasta

Swiss chard brings two textures to this yummy 20-minute pasta. The stems add crunch, while the leaves gently wilt into the white bean & tomato sauce.

pasta / vegetarian / gluten free

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…

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Tart Cherry Grilled Cheese with Sage

Ultimate Tart Cherry (or Sour Cherry) white cheddar grilled cheese recipe with sage. Superfood meets comfort food!

winter / vegetarian

When it comes to grilled cheese sandwiches, I think more is more. I say, skip the white bread and American singles and instead opt for: 1. thick grainy bread 2. fancy sharp cheese 3. fresh herbs 4. something sweet or tart, to balance it all out In this case, component #4 – the tart cherries – are sweet and tart, making this my ultimate grilled cheese. Plus, I like to sneak in superfoods wherever I can. Tart cherries (also called sour cherries) have some unique super-fruit benefits. They’re a natural anti-inflammatory as well as a source of melatonin. Nutrition aside,…

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Hello, we're Jeanine and Jack.