Twice Baked Sweet Potatoes

Topped with a sweet and savory rosemary cashew cream and a lemony broccoli salad, these twice baked sweet potatoes are totally irresistible.

These twice baked sweet potatoes are a complete departure from the sweet potatoes I ate growing up. Then, I only had them once a year at Thanksgiving, where they were layered into a casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. It turns out, that casserole was just too sweet for me! I actually love sweet potatoes, but not when they’re loaded with brown sugar and marshmallows. These twice baked sweet potatoes are a perfect balance of sweet and savory. They take the potatoes’ natural sweetness and offset it with cozy, bright, and tangy flavors.…

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Red Curry Kuri Squash Soup

This creamy curried squash soup comes together in two easy steps: roast & blend! Made with coconut milk and plenty of veggies, it's totally vegan.

fall / soups / vegan

I had this red kuri squash sitting on my countertop for the longest time. I didn’t really know what to do with it until I picked up some lemongrass from the market and then it hit me – Red Curry Kuri soup! They say “what grows together goes together.” Well in this case, what rhymes together… also works. If you can’t find a red kuri squash, you could sub in kabocha squash or butternut squash. If you can’t find lemongrass, use a bit of lime zest here instead. The rest is pretty straight forward and simple – plus this is…

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Quinoa Salad Stuffed Acorn Squash

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

thanksgiving / dinner / vegan

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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Brussels Sprouts with Farro & Pomegranate

Roasted Brussels sprouts with balsamic and maple star in this delicious autumn recipe. Serve it as a side dish, or enjoy it as a light meal on its own!

fall / side dishes

This balsamic Brussels sprouts recipe is an updated spin on one of our first-ever blog posts. In that recipe, I roasted the sprouts with a combination of balsamic vinegar and maple syrup. As a result, they became sweet and caramelized, with a great tang from the balsamic vinegar. This balsamic Brussels sprouts recipe starts in the same way, except that I roast the sprouts with onions. Then, when the veggies come out of the oven, I toss them with nutty farro to make a more substantial side dish. The combination of the oven roasted Brussels sprouts with balsamic, the roasted onions,…

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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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