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 Polenta Recipe with Roasted Beets

Top creamy 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 with this creamy polenta recipe. We actually 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…

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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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Healthy Vegetarian Grilling Recipes

Healthy vegan and vegetarian summer grilling ideas! Easy marinated veggie skewers, spicy grilled corn and chunky guacamole. Perfect for a memorial day or 4th of July cookout!

Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?) Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinating the mushrooms. My secret not-so-secret-anymore marinade is so easy –  olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and…

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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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Romanesco & Chickpea Salad

Two things happened on Monday: It was Jack’s birthday and also we won the Saveur Reader’s Choice Best Cooking Blog award! Thank you, thank you, thank you, to all of you who voted for us! As someone who’s not used to winning things, I really didn’t see this coming. I’m shocked and just so flattered. I realize — I probably should be posting cocktails and cake, but it’s been a heck of a busy week, so today I bring you: Celebration Salad. (Although, stay tuned, I have some yummy birthday carrot cake coming up next week). But for now, this…

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Healthy Loaded Sweet Potatoes

I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s). The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of…

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Stuffed Acorn Squash w/ Kale & Creminis

The best side/vegetarian main at Thanksgiving! Acorn squash is stuffed with millet, mushrooms, kale, sage, pecans & cranberries in this healthy fall dish.

Over the years we’ve had more than a few untraditional Thanksgivings… the ones where we didn’t make it to the family feast because flying during the holiday weekend is the biggest. hassle. ever. We’ve had a slew of friendsgivings, well before they were the cool hipster thing to do… One year, Jack and I spent a nice evening alone over a romantic dinner of butternut squash risotto… And I’ll never forget the year I didn’t fly home from college and I ate a can of tuna and frozen green beans. I know, so sad. But I had schoolwork to catch…

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Kale & Apple Butternut Squash Salad

Kale & apple butternut salad is a perfect healthy fall dinner or Thanksgiving side. Butternut ribbons add fun color and texture to this delicious dish.

We’re on a butternut squash kick this week. It wasn’t intentional, it’s just that one butternut squash times two people equals about four meals. It’s a squash that keeps on giving. Today’s special shape: ribbons! No special gadgets required – just get out your regular veggie peeler, and peel away. Toss with a tangy dressing (it’ll help tame down the raw bite), and toss with kale, apples, herbs and nuts. If this is all too green and healthy for your traditional Thanksgiving meal, just think of it as your pre-turkey-day (delicious) detox!

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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.