Asparagus Ribbon, Mint & Pea Pesto Toasts

If you don't love asparagus (or even if you do), try making peeling it into ribbons! They're so fresh on these fancy brunch toasts with mint & pea pesto.

If you love asparagus, but the people you’re living with don’t, this post is for you. Even if you’re just blasé about asparagus, like I used to be, give it a chance by ribboning it! You’ll completely avoid that unpleasant fibrous, stringy experience because thin, raw ribbons tossed with olive oil, lemon juice, salt, and pepper are so fresh and delicious. You can toss them in salads, put them on pizza… last weekend we ate them on fancy toast because these happened to be the ingredients that I had on hand. To make the ribbons, you need some fat asparagus (thin…

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Quick & Easy Vegan Pesto Pasta

This quick and easy vegan pesto pasta recipe is a delicious vegetarian weeknight dinner! 

The first snow came early in Chicago this year. It was barely November and we were driving to an appointment. It was snowing, and then all of the sudden it went from “really charming” to “wow it’s really coming down!” Now, I learned to drive in snow, so I know how to pump the brakes (before anti-lock brakes existed) and to turn into the slide. But after living in Austin for so many years, I’ve gotten soft. It was always funny to me how the slightest hint of snow in Texas meant that schools were closed and roads were abandoned,…

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Portobello Tacos w/ Vegan Jalapeño Sauce

Today we’re celebrating Taco Wednesday, because oops, I missed Taco Tuesday. I know this because Jack has this new favorite t-shirt that says “Taco Tuesday,” and he gets a kick out of wearing it weekly when the event comes around. But, really, we’re up for tacos any day of the week so here we go… If mushrooms aren’t your thing, don’t stop reading because this recipe is ALL about this sauce. I was going for a vegan cool ranch sort of thing with cashews, onion, garlic, roasted jalapeños, and cucumber (the cool part)… and while it’s not exactly a replica of everyone’s favorite midwestern…

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Sara’s Strawberry Tabbouleh

A beautiful strawberry tabbouleh recipe adapted from The Sprouted Kitchen Bowl + Spoon by Sara and Hugh Forte. With vegan & gluten-free options, it's great for a picnic.

After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because all of it, like this tabbouleh recipe, looks so incredibly vibrant and delicious! The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this tabbouleh recipe…

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Quinoa Quesadillas

Happy day-after Halloween, who’s ready to cook? No one… That’s what I thought. So before we head to Thanksgiving Town, I thought I’d share another quick and easy (and tasty) meal you can throw together using last night’s leftovers… Just like the picture says – take your leftovers from this salad, add some black beans (maybe a few more spices), and some cheese… fold it into tortillas… then dig in to some pretty hearty & healthy quesadillas. Of course, cook these on your stovetop and not on your marble countertop.

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

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.