Quinoa Salad Stuffed Acorn Squash

Quinoa Salad Stuffed Acorn Squash is a healthy vegetarian Thanksgiving main dish.

Ok, so if you really know your vegetables, you’ll notice that those guys in front are actually Jester Squash and not Acorn Squash. Technicalities aside, they work just as well for roasting and stuffing. Something I really love about my local Farmhouse Delivery is that vegetable varieties show up that even I – the girl that literally wrote a book about vegetables – have to occasionally Google. This recipe is comfort food on the lighter side. Sometimes fall foods make me feel just so darn full, so what I did to avoid a near-food coma situation was stuff the squashes with a light & bright quinoa salad. Serve…

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Collard Green Wraps

Ditch the tortillas and make collard green wraps instead! They're fun, healthy, and delicious with all sorts of fillings. Find my favorites below!

vegetarian / gluten free / dinner

There are so many reasons to love these collard green wraps. They’re gluten-free, dairy-free, plant-based, delicious, and most importantly, FUN! Last week, I got a ton of huge, gorgeous collard greens in my CSA box, and these vegan collard green wraps became my default healthy lunch. I wasn’t sure how I’d feel about collard green leaves instead of my typical tortillas, but honestly, I’m a complete collard convert. The wraps aren’t hard to fold, and once you have your fillings on hand, they take minutes to make. This collard green wrap recipe calls for classic burrito fixings, but feel free…

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White Bean Tomato Mushroom Soup

fall / soups / vegetarian

Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end. It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day. This post is in partnership with Randalls and Albertsons for their O…

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Farro Fried Rice with Brussels Sprouts

Have a leftover grain in your fridge? Then you've come to the right place. We love this easy fried "rice" made with Brussels sprouts & leeks.

dinner / vegetarian

If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow. You’ll be halfway there. Of course, you can just make this with brown rice or white rice or whatever you have. I thought farro was a fun alternative because I just love those…

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Roasted Delicata Squash Kale Salad

fall / vegan / salads

It’s Monday, which for me often means: salad day! This past weekend was full of food, wine, friends, and fun – but I’m definitely a little tired today and ready for a healthy eating reset. Not that this is rabbit food by any stretch – it’s full of roasted vegetables, nutty farro, roasted chickpeas, diced apples, cranberries… basically everything I love about fall in one hearty bowl. This one starts by roasting delicata squash and red onion wedges (btw, how pretty is this color combination?). To get the most out of my oven’s heat, I roasted chickpeas as well. Roast them…

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Molly’s Cauliflower Shawarma Tacos

These cauliflower tacos are out of this world! Spicy zhoug, fried onions, roasted cauliflower, and tahini sauce unite to make a flavorful, fun meal.

dinner / vegan / cookbooks

I love these tacos so much that I wish I had thought of the idea myself. I absolutely love cauliflower tacos (there’s a delicious recipe in our cookbook on page 99)… but tahini? in tacos?! That’s something that only the queen of tahini, Molly Yeh, dreams up. This recipe comes from Molly on the Range, and I highly recommend it for your taco Thursday. Spicy cauliflower is roasted until crispy, and then topped with crunchy onions, creamy tahini sauce, and a sauce called Zhoug, which I’ve never heard of. In Molly’s book, I learned that it’s a Middle Eastern sauce that’s like a spicier…

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Jenny’s Broccolini Chickpea Pizza

These mini pizzas don't skimp on flavor. They're loaded with lemon zest, sun-dried tomatoes, fresh mozzarella, and a hint of garlic powder.

vegetarian / dinner / cookbooks

It’s fall, which really means 2 things. It’s not only pumpkin season, but it’s also cookbook season! Over the next few weeks, I’ll be sharing recipes from some of my favorite new cookbooks. Today’s recipe comes from How to Celebrate Everything, by Jenny Rosenstrach of Dinner a Love Story. I’ve been reading her blog for years and I had the pleasure of meeting her (and having a total fan-girl moment) a few months ago. I have to say – I love this book because it’s one of those cookbooks that you want to snuggle up with and read from cover to…

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Heidi’s Spicy Green Soup

I love the simplicity of this spicy green soup. Just simmer a paste of fresh herbs, ginger, chiles & almonds, and you have a piping hot, cleansing meal.

vegan / gluten free / cookbooks

I’ve made this soup three times in the past week and a half. I know – it’s not quite soup season yet, but you probably still have bunches of summery herbs, and this recipe is such a wonderful way to use them. This one comes from Heidi Swanson’s book Near and Far, which has been a favorite in my kitchen since it came out last fall. I just love Heidi’s recipes because they’re so unique and usually very simple to put together. This one takes no longer than 15 minutes, and it packs a bright punch of flavor. Basil, cilantro, ginger, almonds, lemon… all…

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Vegan Poke Bowl

This vegan poke bowl recipe swaps cubed watermelon for raw fish. Its pink color mimics the fish perfectly, and it makes these bowls refreshing & fun!

summer / vegan / gluten free

There’s a new poke bowl shop in town called Poke Poke, and we’re just a little obsessed. Jack and I have eaten there at least 2x per week since it opened. In fact, we’ve just returned from eating lunch there. We might be late to jump on the poke trend, but there’s something so crave-able about these sort of deconstructed sushi bowls. Please tell me that we’re not the only ones that get hooked on the same type of food for weeks on end? What is a poke bowl? The easiest way for me to describe a poke bowl is…

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One Pot Penne Pasta

We love this vegetarian one-pot penne pasta on weeknights. Veggies, herbs, and lemon make the penne burst with flavor. Ready in 20 minutes!

vegan / summer / pasta

Today’s penne pasta recipe is brought to you by…our dishwasher! Here’s what happened: Our dishwasher recently broke, which has made me realize just how many dishes we (mostly I) use in a day. For example, I start with a big glass of water first thing in the morning before I make a smoothie. Next comes iced cold brew coffee. When it’s time to make lunch, I’m usually too lazy to go upstairs to get my previously used water glass, so I’ll grab another. In case you aren’t keeping track, I’m up to 4 glasses by about noon. There’s also one by…

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No-Bake Sweet Pea Enchiladas

If you're hosting a dinner party, make these crowd-pleasing vegetarian enchiladas! They're a flavorful, creative main dish that's sure to be a hit.

dinner / vegetarian / gluten free

I know you love cookbooks as much as I do, so I’m excited to share this recipe from Kristen Donnely’s new book, Modern Potluck. I met Kristin about a year ago while she was an editor at Food & Wine Magazine. When she told me about the concept of her book, I knew I’d want to share it with you I love this… In her intro, she talks about the perfect dinner parties (with perfect hosts) that they would feature in the magazine, and how she’d always felt embarrassed that she didn’t grow up knowing how to throw a “proper” dinner party.…

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Hello, we're Jeanine and Jack.