Whole Oat Porridge

This whole oat porridge recipe transformed me from an oatmeal skeptic to a devoted fan! Creamy, hearty, and warming, it can be made sweet or savory.

It’s no secret that I haven’t been a huge fan of oatmeal. See, every morning in college, I cooked instant oats for breakfast. They were cheap, quick, and they filled me up, but after years of eating them day after day, I got sick of their mushy texture and bland taste. I thought that nothing could convince me to try oatmeal again, until I saw the Porridge section of Amy Chaplin’s new book, Whole Food Cooking Every Day. I’ve been a fan of Amy for years – she’s the former executive chef of Angelica Kitchen (the NYC restaurant that first…

TO THE RECIPE >>>>

Tahini Sauce

Creamy, nutty, and bright, this easy tahini sauce will become a staple in your kitchen. Drizzle it over falafel, grain bowls, salads, and more!

vegetarian / condiment

If you’ve been reading the blog for a while, you know that I love tahini. In the past, I’ve posted tahini cookies, salad dressings, oatmeal, and even ice cream, but today, I’m finally sharing my favorite 5-ingredient lemon tahini sauce recipe. This tahini sauce is incredibly versatile, as it shines on salads, sandwiches, falafel, bowls, and more! My basic version is similar to what you’d find at any Middle Eastern falafel or shawarma restaurant, but I’m also including three delicious variations here. Honestly, I can’t choose a favorite. They all pack a punch of vivid color and bold flavor, and making…

TO THE RECIPE >>>>

Pickled Red Onions

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor!

vegetarian / how-to

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them. Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their…

TO THE RECIPE >>>>

Baked Sweet Potato

Learn how to bake sweet potatoes with these tips & tricks! Enjoy them with butter, salt & pepper, or in one of my favorite baked sweet potato recipes.

fall / how-to

When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby. They’re incredibly easy to make, as your oven does 95% of the work. While they bake, you’re free to do as you please! Prep the remaining components of your meal, finish up with the day’s work, or catch up with family or friends. Then, take them out…

TO THE RECIPE >>>>

How to Cook Fluffy Quinoa

Learn how to cook perfect quinoa every time with my tried & true method. Then, use it in bowls, salads, or one of my 17 favorite quinoa recipes below!

For a lot of you, back-to-school season is meal prep season. As you get into a new routine at work, at home, or at school, having meals ready to grab & go in the fridge can be a life-saver. One of my go-to meal prep tips is having a cooked grain on hand to bulk up salads or add to bowls. Quinoa is one of my all-time favorites: it’s SUPER healthy, it pairs well with a wide range of flavors, and it cooks in under 30 minutes! Everyone has their own method for how to cook quinoa, but I’ve been…

TO THE RECIPE >>>>

Mediterranean Chickpea Salad

You'll make this easy chickpea salad recipe again & again! It keeps well if you prep it ahead of time, so pack it up for a sweet/savory healthy lunch.

salads / vegetarian

Chickpea salad has been one of my go-to lunches for years. With back-to-school season right around the corner, I thought I’d share my favorite chickpea salad recipe with all of you! Because of the protein from the chickpeas, it’s hearty enough to be a meal on its own, but it can also double as a healthy side dish. The garbanzo beans hold up well in the fridge, so you can easily make it ahead for parties and lunches. And with a mix of beans, herbs, and fresh vegetables all cut to a similar size, you get a delicious blend of…

TO THE RECIPE >>>>

White Bean Dip

You only need 4 ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.

If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well on your way to making this white bean dip recipe. My advice? Go for it! It comes together in seconds in the bowl of a food processor, and it’s absolutely delicious. Lemon juice and zest fill it with bright flavor, olive oil adds richness, and the white beans blend into smooth and creamy perfection. Once you have it on hand, you’ll find yourself scooping it up with carrot sticks and pita chips, slathering it onto sandwiches, dolloping it onto bowls, or (like me) eating it…

TO THE RECIPE >>>>

Charred Cherry Tomatoes

Cumin seeds add a surprising spiced note to this easy blistered cherry tomatoes recipe. Serve it as a summer appetizer with lots of crusty bread!

summer / appetizers

Over the last two years, Jack and I have found that cherry tomatoes are surprisingly easy to grow. We haven’t had success with everything we’ve tried raising (this year mint has been especially tricky), but our cherry tomato plants are going pretty well. We started them from transplants, and now they’re thriving in big pots ringed in by tomato cages. As each plant grows, it produces bright yellow, bite-sized summer treats (see our little homegrown yellow variety of cherry tomatoes in this post)! As summer winds down, I’ve been thinking a lot about how I’ll miss our little back deck…

TO THE RECIPE >>>>

How to Make Zucchini Noodles

Learn how to make zucchini noodles in 5 different shapes! Healthy, easy & fun, they're the best way to add extra veggies to pasta salad, lasagna & more.

summer / how-to

Nowadays, spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut. Curly & long, they seem like a natural pasta substitute, but let me tell you – these fresh, vibrant veggie noodles can do so much more than sub in for spaghetti! I add them to soups, salads & pasta salads, and even layer them into lasagna. They may seem intimidating to make at home, but with the right tools (spoiler alert: a spiralizer isn’t always necessary!), it’s easy. Plus, making your own zucchini noodles is cheaper than buying them at the store,…

TO THE RECIPE >>>>

Corn Salsa

Made with fresh veggies, cilantro, and lime, this easy corn salsa recipe is zesty, sweet, and spicy. Enjoy it with chips or on tacos, burritos, and more!

Chipotle’s corn salsa can’t compete with this homemade version! Starring fresh corn and other crisp veggies, it’s tangy, sweet, and spicy. I can’t get enough of it! I pile it on salads, burrito bowls, tacos, and more and serve it as a summer appetizer with tortilla chips. Luckily, this corn salsa recipe is easy to make. You don’t have to do any real cooking. Simply dice up the veggies, chop the corn kernels off the cob, and stir everything together. If you’re doing the math, that means that I use raw corn in this salsa. Readers often ask me about why…

TO THE RECIPE >>>>

Roasted Tomatoes

Want to punch up the flavor in your next pizza or pasta? Try adding roasted tomatoes! They're deliciously chewy & tart with an irresistible umami flavor.

summer / vegetarian

Have you ever tried roasted tomatoes? If you haven’t, I’m here to tell you that you have to make this roasted tomato recipe before summer ends. While I love using juicy fresh tomatoes in recipes like pico de gallo, Caprese salad, and panzanella, roasted tomatoes transform into something totally different. As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor. These little guys are totally irresistible! Make sure you roast a big batch – you’ll find endless ways to use them. Around here, we can’t get…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.