...in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the chocolate chips. Pour the batter into the prepared loaf...
...flavor. Freshly grated pecorino is a great sub if you don’t have Parmesan on hand. Lemon zest and juice – The star ingredients! The zest infuses the sauce with bright,...
...to combine. Then, fill the peppers! Scoop the creamy cheese mixture into the jalapeño halves, leveling it off near the rim of each sliced pepper. Once you’ve filled the peppers,...
...it, this recipe is flexible! Feel free to substitute whatever veggies you have on hand for what’s listed here. Try using yellow onion in place of the shallot, butternut squash...
...the end of the week make these cookies. 4. Make a soup that’ll last the week. I love soup-prep because soups always taste better on the second day and they...
...Toast the oats. These energy balls come together in no time in the food processor, but you’ll actually do the first step on the stove! Toast the oats over low...
...the salad. Place the diced avocados at the bottom of a medium or large bowl. Set aside some of the jalapeño, cilantro, and red onion for garnish. Then, evenly arrange...
...it’s tender on the inside and crisp on the outside before you move on to a new batch. Toss them all in together at the end. Because you’ll be working...
...cool running water until the water in the bowl runs clear. Next, sauté the onion and toast the rice. Heat the olive oil in a medium pot or Dutch oven...
...the veggies while they’re warm. The vegetables will absorb more of the bright, tangy dressing while they’re still warm from the oven, so, for the best flavor, toss them with...
...the corn kernels. As soon as they start to pop, add the rest of the kernels and remove the pot from the heat for 30 seconds, so that all the...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
