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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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

A hearty Tuscan white bean & bread soup perfect for fall nights! Made with carrots, rosemary, tomatoes, and kale. Great left over! Vegetarian.

Bread making has become Jack’s new weekend hobby. 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…

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Vegetarian Tacos with Avocado-Tomatillo Sauce

These easy vegetarian tacos are filled with black beans and roasted vegetables and topped with a delicious creamy avocado tomatillo sauce.

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 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 vegetarian tacos to stand up for the photo. The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach, and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy…

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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.