Tomato & Zucchini Frittata

I love to make this zucchini frittata when I have an abundance of summer vegetables on hand. Serve it for an easy, delicious brunch or dinner!

The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata. Use this recipe as a guide to use up whatever you happen to have in your refrigerator – for example, spinach or kale would be easy substitutes for the sweet potato greens. This Zucchini Frittata is Healthy! A while back, I used to shy away from frittatas because I thought they required lots of butter…

TO THE RECIPE >>>>

Sweet Pepper Panzanella

summer / salads / vegetarian

Panzanella: it’s your excuse to eat bread and call it salad! I’ve veggie’d up the classic tomato-basil panzanella with blistered sweet peppers, tangy pickled onions, and just few torn kale leaves. It all starts with that stale bread that’s sitting on your kitchen counter. In our household of just 2 (people, that is – the dogs are paleo), we have stale bread around pretty often. These were the last bits of a rustic miche round from my favorite bread source, Easy Tiger. I just realized I labeled them as “day old,” but these scraps were actually many days old. Perfect panzanella bread. This would be a…

TO THE RECIPE >>>>

Mango Habanero Black Bean Tacos

Mango & habanero make the BEST addition to these easy black bean tacos. Sweet, spicy & just 10 ingredients, they're a fresh, fun weeknight dinner.

vegan / gluten free-option / summer

I love a good mango salsa. (I mean, who doesn’t?) It’s so fun and versatile – some of my favorite additions have been roasted jalapeños, smoked paprika, diced avocado, and even sesame & ginger. Today, I’m stirring in some mango habanero jam to make a sweet, juicy, and spicy filling for easy black bean tacos. These black bean tacos really couldn’t be easier – just chop and mix your ingredients – salsa, avocado, black beans, etc., and stuff them into a tortilla. (Add cheese if you want, but these are plenty flavorful without). Black Bean Tacos Variations If you can’t get your hands on a good mango…

TO THE RECIPE >>>>

Roasted Cherry Tomato Bowls

summer / vegan

I don’t know if it’s possible to have too many cherry tomatoes. But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites – which are perfect to toss into simple bowls full of greens and grains. Around this time last year I posted this slow roasted tomato pasta. This year, I’m cheating the slow roast. Here’s how: 1. Use little tomatoes and it’ll go tons faster. 2. Start roasting them in low heat (like you’re supposed to). Once they begin to dry (and your impatience rises), raise the…

TO THE RECIPE >>>>

Stuffed Peppers w/ Green Tomato Salsa

summer / gluten free / Vibrant Food

Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30…

TO THE RECIPE >>>>

Rainbow Orzo Salad

Make this fresh, fun orzo salad recipe for your next picnic! With lots of fresh herbs, juicy mango, and crisp veggies, it's summer food at its finest.

summer / salads / vegan

I first made this orzo salad recipe at my mom’s house. When I dug through her fridge, I found crunchy veggies, summer herbs, and a big, juicy mango that I absolutely had to use. I caught sight of a box of orzo pasta and a can of chickpeas in her pantry, and I immediately thought – orzo salad! It would be hearty enough to serve for dinner, but light and refreshing for the heat wave that was happening that night. I tossed together crunchy cucumbers, red onion, fresh herbs, and mango and dished it up for my family. While we…

TO THE RECIPE >>>>

Grilled Polenta & Zucchini Salsa

summer / gluten free / cookbook

Today, we’re taking homemade polenta to a whole new level… (way beyond skipping the stuff that’s sold in the tube). I ground up my own polenta from popcorn! Who knew it was as easy as that? This recipe comes from The Homemade Flour Cookbook, by Erin of Naturally Ella. Erin is one of by best blog friends (BBF’s forever!), and I couldn’t be more proud of her and her beautiful new book. She breaks down the basics of making your own flour out of all sorts of grains, seeds, nuts, and legumes. It’s also packed with recipes for each type…

TO THE RECIPE >>>>

Mostly-veggie Baked Macaroni

spring / pasta / gluten free-option

Sometimes life is not all about balance. For example, this is by no means a perfectly balanced mac and cheese (I know, way to sell it, right?). There’s some cheese in here, but nowhere close to four cheeses. Nothing is truffled, or bacon-ed, or cauliflower-ed. There’s some mac – but, all and all, it’s pretty light on the (quinoa) pasta to “other stuff” ratio. This is the kind of filling, yet, not-over-the-top meal that I like to eat in an every day sort of way. These days, in particular, I’m into meals that are overwhelmingly jam packed with green things.…

TO THE RECIPE >>>>

Pickled Chard Quinoa Bowls

vegan / gluten free / spring

Lately, our weekends have been filled with some pretty extravagant eats. After a few weeks in a row of food & wine fests, gelato fests (oh, yes), and dinners out with friends, I’ve been feeling a little over-indulged, to say the least. Quinoa to the rescue! Nothing helps me feel more grounded than a bowl of quinoa piled with veggies. This bowl is pretty simple if you’ve prepped a few of these items in advance. I like to make a big batch of quinoa and keep it in the fridge all week. Same with pesto… and this week I happened…

TO THE RECIPE >>>>

Sambal Salsa & Black Bean Tacos

vegan / vegetarian / gluten free

I’m a little bit behind. I realize – today is Ocho de Mayo and I’m late to the game with a salsa & taco recipe. But the way I see it – every day can be taco day. Aside from avocado smashed on toast, “stuff in a tortilla,” is my next go-to meal. I came up with this recipe a little bit by accident. A few weeks ago, I was in Chicago visiting my family, cooking with whatever was around my mom’s kitchen. On that particular day: a few tomatoes, an avocado, some onions, etc… Halfway through chopping all of…

TO THE RECIPE >>>>

Spicy Kohlrabi Noodles

An easy vegan weeknight recipe made with ginger-lime marinated kohlrabi, fresh herbs, and rice noodles. A great make-ahead lunch! Healthy & gluten-free.

salads / gluten free / vegan-option

Oh, kohlrabi… I first learned of this alien vegetable years ago when I received my very first CSA box. At the time, I wasn’t adventurous with vegetables, so I had no clue what it was and no clue what to do with it. Kohlrabi has seemed to gain some popularity since then – I often see it on restaurant menus – but back then it was barely google-able. Fast forward to now – it’s one of my favorites. People say it’s similar to broccoli stems, but I think it’s closer to daikon or even jicama. Slice it up into sticks,…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.