Sweet Potato & Pomegranate Salad

This pomegranate salad is winter food at its finest. With nuts, feta & a tangy vinaigrette, it's a yummy jumble of bright, creamy & crunchy components.

I hope you all had a very merry Christmas! Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert. Pomegranate Salad Recipe Ingredients With New Years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This winter salad is a variation of the sweet potato salad that I was obsessed with at the beginning of fall. I…

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Winter Roasted Kale Salad

Learn how to roast kale in this delicious, healthy Winter Roasted Kale Salad recipe! Crispy tempeh, pine nuts, and dried cranberries make this salad a satisfying meal.

winter / gluten free / favorite

I know, I’ve used a lot of kale lately. It’s my vegetable of choice this time of year, especially when the internet (and even my kitchen, a little bit) is full of sugary, buttery foods. With so much indulgence, I feel the need for balance… but tasty balance. Enter: this roasted kale salad. This was going to be a raw kale salad, but I changed my mind at the last minute and made a roasted kale salad because I was craving something warm and cozy. I made my roasted kale in the oven… a method I especially love because it…

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White Bean and Kale Soup

This White Bean and Kale Soup is full of vegetables & herbs and gets plenty of zing from white wine & sherry vinegar. A hearty, healthy winter meal!

vegan / gluten free / winter

I just love making soups. There’s something so cozy and comforting about the whole process. It hasn’t exactly been soup weather around here, so last week when it dipped down into the 60’s, a stay-home, curl-up-on-the-sofa, soup night (and this white bean and kale soup) happened. Why you’ll love this white bean soup It’s hearty, but still kind of light. The beans and kale give this soup plenty of staying power, and it’s satisfying to eat. But at the end of the day, you’re still enjoying a bowl full of veggies. It gets better on the second day. This white…

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Simple Spinach Frittata

This flexible vegetarian spinach frittata recipe makes an easy dinner or crowd-pleasing brunch! Add your favorite spices or cheese to customize it.

breakfast / gluten free / dairy free

Here’s another fast, simple, “non-recipe” recipe that I make pretty darn often. What I love about a frittata is that the effort required is similar to making scrambled eggs, but somehow the end result is fancier. (And yes, I make my scrambled eggs with piles of greens and things). Frittatas are also my go-to dish for brunch entertaining. Because, let’s face it, who wants to get up on a Saturday morning and really cook. Not me. Pop your frittata in the oven and pour the mimosas!

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Butternut Squash & Leek Risotto

Our favorite fall date-night dinner. This herb, squash, and leek-filled risotto is a great healthy option for the holidays. Gluten free, vegan option.

fall / vegan / gluten free

A few years ago, Jack and I spent Thanksgiving alone, just the two of us. We had always traveled throughout the holiday season, exhaustingly flying around to visit both families. But this one particular year we decided enough was enough, and we made the bold move to stay home. To buck tradition even further, there was no turkey, no trimmings… instead we made this butternut squash risotto and Jack’s signature seared scallops. “Thanksgiving Risotto” might not have caught on as an annual tradition, but it was delicious and made for a memorable night. That and the half bottle of wine…

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Fall Hazelnut Panzanella

A delicious stuffing/panzanella hybrid, this healthy fall salad full of tangy sautéed mushrooms and crispy kale makes the perfect Thanksgiving side. Vegan.

Panzanella is one of my favorite summertime salads, so I thought, why not make a fall version using some stuffing-esque ingredients? Instead of juicy tomatoes, I sautéed some mushrooms and added tangy dried cranberries. Instead of sweet basil, I used woodsy sage. I normally toss pine nuts in my panzanella, but hazelnuts have been my nut of choice this fall, so I toasted those up instead. I tossed it all with grilled bread and a tangy vinaigrette and served it alongside grilled salmon. Jack’s conclusion (as we devoured the whole bowl) was “well it’s not stuffing, and it’s not panzanella… but it’s…

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Delicata Squash Veggie Bowl

A cozy and healthy fall bowl made with roasted delicata squash & kale, sauteed mushrooms, and tangy ginger miso gravy. Great for a vegan/gf lunch or dinner.

fall / vegan / gluten free

Heading into indulgent-holiday-food season, I feel like some good healthy “bowl food” is in order. For those of you who aren’t familiar with the concept of bowl food, it has nothing to do with football or nachos… the breakdown looks like this: piles of greens: kale, chard, spinach, and mustard greens are all fine choices a seasonal vegetable: I had delicata squash and mushrooms, but really anything goes a protein: tofu or chickpeas are usually my go-to’s a grain: brown rice, quinoa… the options are limitless crunchy things: toasted nuts and/or seeds a good sauce: to pull it all together I just loved this ginger-miso gravy…

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Sweet Potato Surprise

A creamy noodle casserole with mac n' cheese style vegan sweet potato sauce. Spinach, shallot, scallions + sage are baked in for extra nutrients and flavor!

vegan / gluten free / favorite

I first made this months ago with the very first butternut squash of the season. I had decided ahead of time that it would be a “non-photo” night since casseroles are not the easiest subject matter. Of course, after we made it, I was regretting not having the camera out because it tasted way too good not to share. For the second go-around, I made it with sweet potatoes only because that had a better ring than “butternut squash surprise.” If you’re vegan, this will taste like a baked mac and cheese. If you’re not vegan, it will just taste…

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Quinoa Stuffed Acorn Squash

A hearty & healthy vegetarian and GF main for Thanksgiving! Squash is stuffed with a spiced kale and quinoa sauté with pepitas for crunch and feta for tang.

fall / gluten free / thanksgiving

My idea of a vegetarian Thanksgiving looks something like this: seasonal acorn squash stuffed with a sauté of quinoa and kale that’s kicked up a notch with scallions, tangy feta, sweet currants, and toasty pumpkin seeds. A colorful & hearty meal that doesn’t sacrifice on flavor. With all of the great produce this time of year, who really needs turkey and mashed white potatoes? (ok, just kidding, don’t answer that…)

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Roasted Sweet Potato & Cranberry Salad

A hearty salad filled with wheat berries & roasted sweet potatoes tossed with greens & a warming apple cider-cinnamon dressing. A healthy fall side or main.

fall / vegetarian / salads

In one version or another, we’ve probably eaten this salad five times in the last couple of weeks. I know everyone’s sort of hooked on sweet potatoes at the moment, and I guess I’m no different… Two things I love most about sweet potatoes are: 1. They take less strength and finger-losing risk than butternut squash, and 2. Once you pop them in the oven, the house almost instantly smells like Thanksgiving. Now that it’s been a little bit colder here, this has been the perfect soul-warming kind of meal to cozy up to with a bottle of red wine.

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Mushroom & Edamame Quinoa Fried “Rice”

A veggie- & protein-packed Quinoa Fried Rice from Keys to the Kitchen by Aida Mollenkamp! A healthy, easy vegetarian weeknight dinner. Gluten free.

dairy free / gluten free / keys to the kitchen

Time to get excited – I have another giveaway! Aida Mollenkamp’s new book, Keys to the Kitchen, is a new food bible. I planned to post this yesterday, but the book has so much that summing it up in a post is a nearly impossible task. In fact, it took me about 20 minutes to explain why I love this book to Jack (and I talk fast, so you don’t want to know how long a post that would be). Simply put, the book is beautiful, informative, helpful, and will make anyone, at any skill level, a better cook for…

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Hello, we're Jeanine and Jack.