Nutella one day, quinoa the next. This is what I call balance. Tasty balance. Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps. This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.
This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it. But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress. If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top. (If you’re reading between the lines here, yes… we ate these for breakfast and…
Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves. The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures. The eggs are mixed with garlic and my favorite part –…
Brunchy food… it’s perhaps what I cook the most, but what makes it to this site the least. Saturday and Sunday mornings are just not the time to be breaking out the camera. So in an effort to provide a few pre-Easter brunch ideas, we had eggs for dinner… something we should really do more often. I love this sort of meal because it’s a bit of a fridge clean-out. A trip to the store is not necessarily required, you can switch this around to work with what you have. I had a sweet potato and a few brussels sprouts……
I realize I posted soba noodles only a few weeks ago, but I’m back with more. This time, they’re stir fried in a sweet, tangy orange-ginger soy sauce with some crunchy snow peas and edamame. While that one was best served cold, this one is best piping hot. And aside from the tedious task of cleaning the snow peas, this comes together rather quickly. Â
Happy St. Paddy’s day! This one came about all because of these silly little shamrock glasses that I was determined to use this year (last year, I forgot). Awhile back, I went through a glassware thrifting phase. I didn’t notice until I got home that these had little shamrocks on them. Bummed about why someone would put shamrocks on such otherwise-cute glasses, I stuck them up on a high high shelf. So last night we celebrate with this simple little cocktail in the once-a-year celebratory glasses. I have to say – I’m not usually the whiskey person in the family, but…
This cauliflower puree might just be my last cauliflower post of the season. I’m trying to remind myself that it’s still March and many of you have snow on the ground. Or at least slush. Which is hard for me to comprehend because it suddenly became July here this week. But last week, when it was a little bit cooler and cauliflower was still showing up at my door, we made this fancy little meal. Cauliflower, two ways… a light velvety puree, with roasted florets and chickpeas on top.
My mom made these apple muffins for us last week while she was visiting. And I made them again for breakfast this morning. These muffins aren’t too sweet, and they’re not too indulgent. Rather, they’re the perfect pick-me-up to start a slow morning or a great healthy snack on a cool fall afternoon. They’re on the healthy side, made with spelt flour or whole wheat flour, coconut oil, and almond milk. My favorite part of them is the juicy chunks of apple on the inside that make them wonderfully moist. Change Up These Apple Muffins! I love this apple muffin recipe…
Growing up, I was made to eat vegetables just as much as the next kid. Broccoli was at the top of my hate list, closely followed by mushy cooked carrots (one of the only veggies I still won’t eat). But I never had to face brussels sprouts. My mom didn’t like them as a child, so she never subjected them to our family. I felt lucky about this… if the adults in my family wouldn’t eat them, they must be that bad. I don’t know what prompted brussels sprouts to go from America’s most hated veggie to darn near the most loved one, but…
South by Southwest starts today, so I thought I’d share some of our food truck favorites for any of you that’ll be passing through town. There are a lot of trucks, so I narrowed it down to  just the ones we think are the very best…
I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.” Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.” While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a…
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.
