Apple Sage Grilled Cheese

A fancy fall grilled cheese that's sweet and savory. Delicious for a quick weeknight dinner.

Of course you don’t need a recipe for grilled cheese, but I just HAVE to share this simple combo because it’s so so delicious. This is the sort of thing that I love to make when I don’t feel like spending time in the kitchen but I also don’t feel like leaving the house. Sweet, soft apples, savory sage, red onion, and a good slather of grainy mustard – all between melty cheese (or vegan cheese) and bread. I think this might be my favorite sandwich assembly to date, I just love the sweet and salty mix. Make these with a…

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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.

fall / gluten free / vegan-option

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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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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Lemon Cake

This light, 10-ingredient lemon cake recipe is lightly sweet and bright - the perfect treat to enjoy with an afternoon tea or coffee.

cookbooks / snacks & dips

“This not-too-sweet, very simple cake is perfect for that ‘it’s four o’clock and I need a little something with a cup of coffee’ moment,” says Julia Turshen about this lemon cake recipe, and I completely agree. I’ve had a little slice of this lemon olive oil cake every day this week, and it’s been delightful. This easy lemon cake recipe comes from the book Small Victories by Julia Turshen. If you think you’re not familiar with her work, you probably actually are, as she’s co-authored books with Gweneth Paltrow and Mario Batali, to name a few. I am head-over-heels for her easy…

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A Fall Wine Party (& a video!)

Fall entertaining tips, appetizer recipes and a delicious pumpkin hummus recipe.

fall / entertaining

A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines. Here was my menu: – Roasted Butternut Squash Crostini w/ Sage – Assorted Cheese Platter – Pumpkin Hummus (recipe below) I roasted cubes of butternut squash and topped them onto crostini with lemon ricotta and fried sage. This is my…

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Pumpkin Waffles

Spice up your fall weekends with these easy pumpkin waffles! They're crisp on the edges, tender in the middle, and filled with delicious pumpkin flavor.

vegan / fall / breakfast

Lately, making these pumpkin waffles has become my favorite Saturday morning activity. I love to stand over the warm waffle iron as they cook, letting the scent of pumpkin, vanilla, and warm spices waft over me. Needless to say, by the time the pumpkin waffles are done, I’m more than ready to eat. I devour one right away, while it’s still nice and hot. Then, I let the others cool and stash them in an airtight bag in the freezer. They reheat perfectly, so in the fall, I try to keep a supply of frozen pumpkin waffles on hand for…

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Coconut Macaroons

Here it is: the only coconut macaroons recipe you'll ever need! They're crisp on the outside, soft in the middle, and oh-so-good with a chocolate drizzle.

vegan / gluten free

Truth: I have a hard time writing cookie posts without getting up to eat at least one. two. For this reason I usually like to post salads and other lighter foods on Mondays, but I’m switching things up today because sometimes you just need a #cookiemonday (or in this case a coconut macaroon Monday) and that’s ok. This coconut macaroons recipe is from Angela Liddon’s new book, Oh She Glows Every Day. I’m sure you all have it by now, right? If you don’t, and you’re vegan (and even if you’re not), you’re going to love it. It’s packed with SO MANY…

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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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Alanna’s Pumpkin Cranberry Nut & Seed Loaf

This delicious flourless loaf is vegan, gluten free, and packed with nutrients from seeds & nuts. Toast a slice for a hearty breakfast. Recipe from the book Alternative Baker.

cookbooks / vegan / gluten free

Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense. I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me. There’s a lot going on in this loaf – walnuts, pepitas, oats, flaxseeds, chia seeds, psyllium husks and pumpkin puree among a few other things. Once…

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Hello, we're Jeanine and Jack.