Minty Millet & Pomegranate Salad

I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange. If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole…

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Mini Sweet Potato Pizzas

our Mini Sweet Potato Pizzas are topped with brussels sprouts and kale. Customize the recipe with ingredients you happen to have on hand.

fall / winter / vegetarian

I feel like I missed the boat on the Thanksgiving leftover trend – sorry no mashed potato sandwiches happened here. (and um, eww). Instead, I turned a bunch of random veggie scraps and a chunk of red onion into fancy little veggie packed pizzas. In other words – it’s pretty much a non-recipe made on mini naan breads. You can customize these with whatever veggies you have on hand. Red onion and brussels sprouts are a tried & true combo (this recipe is still one of our favorites), and the sweet potatoes add a nice hearty bite. I slathered ricotta cheese…

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Stuffed Acorn Squash

I first made this stuffed acorn squash recipe for Thanksgiving, but its spiced quinoa filling is so good that it's become one of my go-to fall recipes.

vegetarian / dinner

The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, Brussels sprouts, and sweet potatoes (you know, the kind without marshmallows). Now, with hearty vegetarian main dishes like this stuffed acorn squash, I couldn’t miss the turkey less. When I started working on this recipe, I knew I wanted to make an unconventional stuffed squash. Obviously, you won’t find ground beef or a sausage and apple combination here, but I also veered off the traditional…

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Autumn Farmhouse Salad

Sweet potatoes, apples & greens fill out this hearty autumn salad. With sweet, salty, crunchy & nutty elements, it's a perfect side dish or meal on its own.

fall / salads / vegan-option

I have a love/hate relationship with farro. It takes forever to make, and quinoa is quicker, but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized, but I happened to have made farro the day before my Farmhouse vegetables arrived, so here we are… a farro salad with more veggies than could fit onto the subject line of this post. Fall Salad Recipe Ingredients This delicious salad recipe is sweet, salty, crunchy, nutty… Here’s what…

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Forbidden Rice Pumpkin Salad

A delicious fall salad made with roasted pumpkin or butternut squash, pomegranate, pepitas, and blood orange vinaigrette. A great Thanksgiving side.

fall / vegetarian / gluten free

Are you sugared out yet? Since I already posted my one and only candy idea, I wasn’t quite sure what to make for today. I was going to skip this holiday post altogether until Jack came up with the genius thematic idea to make something with black forbidden rice. I had a pumpkin sitting on my countertop as well as some blood oranges… so naturally, I came up with the ultimate Halloween salad for this L&L Spook-tacular post. (That’s what Jack is calling it). I made a blood orange vinaigrette spiced with cumin, coriander, and a bit of cinnamon. I just love how the warm…

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Spaghetti Squash w/ Chickpeas & Kale

Sun-dried tomatoes give this vegan spaghetti squash recipe a savory pop. Hearty from chickpeas & kale, it's a great fall or winter weeknight dinner.

fall / vegan

The first time I had spaghetti squash, it was served with a big scoop of store-bought marinara sauce mixed in. It was slimy and goop-y and decidedly not spaghetti-like. About a month ago, ditching the pasta idea completely, I planned a post for bbq spaghetti squash tacos. I have a super cute photo to prove that the meal existed, but the recipe ended in total disaster. So, long story short, I’ve learned that I prefer my spaghetti squash as simple as possible and most importantly: sauce-less. The roasted strands come out of the oven with a nice al-dente bite, but, smothered in sauce, they become just too mushy…

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Pumpkin Hummus Quesadillas

Spiced pumpkin hummus is a delicious vegan filling in these fall quesadillas! Load them with guacamole, greens & if not vegan, cheese! Weeknight-friendly.

fall / vegetarian / pumpkin

Here’s my question for all of you pumpkin lovers out there – what do you do with your leftover pumpkin puree? So many recipes (including my own) call for 1/2 cup of pumpkin puree. Whether I open a can or roast a whole pumpkin, I’m always left with leftover mash. It calls at me from the fridge saying “how about pumpkin cookies?” or “let’s make muffins.” But after consuming too many pancakes for the making of last week’s post, I wasn’t in the mood for anything sweet. So I got this idea for pumpkin hummus… and I thought it would be great smushed in between tortillas with…

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Harissa Spiced Fall Veggie Pitas

The simplest healthy weeknight dinner for fall! Filled with spiced roasted sweet potatoes & zucchini, avocado, and a delicious harissa yogurt sauce.

fall / vegetarian / vegan-option

I make a lot of impromptu tacos. We not only have taco Tuesdays around here, but sometimes taco Wednesdays and/or taco Thursdays. When I’m looking for something quick I usually reach for tortillas, no matter what day of the week it might be. I keep them in the freezer, so they’re always ready. Except this particular night – no tortillas, but I had some sprouted pitas. This wasn’t originally going to be a post, but these turned out so pretty and delicious. And who doesn’t need a quick dinner idea? I roasted chopped sweet potatoes and zucchini and tossed them with dried harissa…

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Butternut Squash Pasta with Walnuts & Sage

I make this butternut squash pasta recipe when I'm craving fall comfort food. It's so easy, and the sage & squash fill it with cozy autumn flavor.

vegetarian / gluten free / fall

Butternut squash soup may be my favorite fall comfort food, but this butternut squash pasta is now a close second. It’s a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage, and walnuts. The sweet, caramelized squash plays perfectly off the earthy sage and nutty walnuts, and a little butter and pecorino add the perfect amount of richness. This is one we’ll have on repeat all season long. To make it, simply roast the squash until it’s tender and caramelized. Then, sauté the shallot, sage, walnuts, chickpeas, cooked butternut squash, and garlic until the chickpeas and squash…

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Butternut Squash Burrito Bowls

Butternut squash burrito bowls are healthy, easy vegetarian dinner! Filled with black beans, pico de gallo, kale & avocado, they're hearty & delicious.

fall / gluten free / vegan-option

Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank. This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places. It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I…

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Roasted Chickpea Ratatouille

late summer / vegan / gluten free

Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work. Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces). Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this…

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Hello, we're Jeanine and Jack.