Vegetarian Mushroom Meatball Subs

Serve these subs next time you're entertaining - the meatballs can be made ahead of time, and even picky eaters love the smoky, savory flavors here.

Lately, Jack and I have been spending a lot of time with my family in Chicago. One thing my husband especially loves about this area is the plethora of meaty things between bread. People always ask me “is your husband vegetarian?” The answer is… nope, he’s not. He eats what he wants even though the food I cook at home is primarily plant-y. I call him an everything-eater. He loves a Chicago Italian beef sandwich just as much as he loves a macrobiotic meal… as long as you keep olives out of his food, he’s the least picky eater I know. He’s…

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Sweet Potato Noodles with Garlic & Kale

Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta. This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down…

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Apple Sage Grilled Cheese

A fancy fall grilled cheese that's sweet and savory. Delicious for a quick weeknight dinner.

Of course you don’t need a recipe for grilled cheese, but I just HAVE to share this simple combo because it’s so so delicious. This is the sort of thing that I love to make when I don’t feel like spending time in the kitchen but I also don’t feel like leaving the house. Sweet, soft apples, savory sage, red onion, and a good slather of grainy mustard – all between melty cheese (or vegan cheese) and bread. I think this might be my favorite sandwich assembly to date, I just love the sweet and salty mix. Make these with a…

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Twice Baked Sweet Potatoes with Broccoli

Delicious healthier version of the twice baked potato made with sweet potatoes, rosemary/sweet potato cashew cream & lemon-dressed broccoli. Vegan option.

Back in college when I first started incorporating more vegetables in to my life, my go-to vegetable was broccoli. I’d throw it on everything – broccoli on pizza, broccoli in pasta, broccoli stirred into my stir fry. Then one day the world went crazy for kale, and I feel like broccoli got left behind. It’s so humble and hearty, yet folks always seem to forget about it. It’s not winning awards for the trendiest vegetable, but who knows? Maybe 2017 will be its year in the spotlight? I love these twice baked sweet potatoes because they’re at least twice as…

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Corn, Cucumber, Peach & Avocado Salad

A refreshing summer salad topped with creamy serrano chile dressing. (vegan option)

According to my Instagram feed, you all celebrated this past holiday weekend by eating watermelon, making pie, or grilling up corn on the cob. If you were part of the third group, this is a super easy, super delicious recipe you can toss together if you happen to have leftover grilled corn. And if you don’t…. well, it’s still easy nonetheless. This ingredient combo happened by accident but I’m so in love with it. I combined the corn I had left over from this grilled corn on the cob recipe with a few things I had in the fridge that I needed to…

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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.