Asparagus Ribbon, Mint & Pea Pesto Toasts

Have you ever tried peeling asparagus into ribbons? Lightly crisp, fresh & delicious, they're just the thing to top these yummy spring-themed toasts.

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! The thin, raw ribbons tossed with olive oil, lemon juice, salt, and pepper are so fresh and delicious that you’ll completely avoid the unpleasant fibrous, stringy experience that asparagus sometimes causes. 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…

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Creamy Vegan Polenta with Roasted Beets

Top creamy vegan polenta with lemony raw & roasted beets, and you have a healthy, comforting, delicious dinner. Great for date nights!

We celebrated Valentine’s day early this year. Actually, we celebrate most holidays early around here… at least food-wise. Christmas cookies in October, Thanksgiving food in late August and so on. I’m not sure what we’re doing for “real” Valentine’s yet – but once I got this recipe just right and the pictures were done, Jack and I sat down to a romantic (albeit reheated) meal for two. The only caveat – Jack doesn’t like beets. He’s not a picky eater but beets are on his short list of foods he usually won’t touch. I originally tried this recipe with other roasted vegetables…

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Winter Farro & Kale Salad

This 6-ingredient winter kale salad is sweet & salty, crunchy & crisp, and it's doused in a delicious gingery dressing. Make it for an easy weekday lunch!

All you want for Christmas is a Christmas salad – right? Ok, maybe not, but in between all of the cookies and other sweet treats, doesn’t it just feel so good to eat something nourishing before your next cocktail? This salad is packed with so many things that I crave, like dark leafy kale and hearty farro; and to make it extra festive – hazelnuts and pomegranates. It’s the salad that looks like a Christmas tree. You can use either lacinato kale (pictured) or curly kale for this recipe. I usually find curly kale to be a little bit softer, but this pretty bouquet of local…

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Ribollita – Tuscan White Bean Soup

If you hate to waste stale bread, this ribollita recipe is for you! It makes a delicious vegetarian Tuscan white bean soup thickened with cubes of bread.

Jack’s new weekend hobby is bread-making. Over the last few weeks, he’s made some really delicious focaccia and a few loaves of ciabatta which, I have to tell you, were super impressive. I previously had this idea that rustic crusty bread would require wood-fired ovens and other non-household equipment to make. It doesn’t. The ingredients are simple, but it does require an afternoon’s worth of babysitting. Knead, fold, wait, rest… repeat… like 15 more times. After all of this hard work, when the last chunk of ciabatta went stale a few days later, I couldn’t bear to toss it. While I commonly talk about my cooking inspiration coming…

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Vegetarian Tacos with Avocado-Tomatillo Sauce

Loaded with simple roasted veggies and a tangy avocado-tomatillo sauce, these vegetarian tacos are a weeknight dinner that doesn't skimp on flavor.

I know – another taco recipe already? Well, I like tacos. I’m sure you do too, because you are here after all. In all honesty, these vegetarian tacos were originally going to become enchiladas until I stopped short, which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo. Here’s what happened: the plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach, and tomatillo salsa instead. The end result? The sauce became a tangy, creamy pesto, and I couldn’t stop eating it straight from the…

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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.