Avocado Dressing

This avocado dressing recipe is bright, creamy, and super easy to make! Toss it with a salad, drizzle it over roasted veggies, or add it to a grain bowl.

I could eat this creamy, dreamy, dairy-free avocado dressing on just about anything. A salad? Of course! Roasted veggies? Yes, please. A grain bowl? I’m hungry already. This avocado dressing is rich, smooth, and bright, with a subtle complexity from fresh dill. It’s made with a few basic ingredients, and it whizzes up in minutes. The next time you have a ripe avocado on hand, be sure to try it. You’re going to love this recipe! Avocado Dressing Recipe Ingredients Here’s what you’ll need to make this recipe: Avocado, of course! I often make creamy salad dressings with nuts or…

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Quick Pickled Radishes

Get ready to fall in love with this quick pickled radish recipe! The crunchy, tangy, salty veggies are perfect for jazzing up tacos, toast, salads, and more.

spring / snacks & dips

If you opened my fridge right now, you’d see jars upon jars of these quick pickled radishes lined up inside. They’re so pretty and pink that it’s almost a shame to eat them. I love the vibrant patterns the radishes create against the glass, all those circles and stripes. The natural beauty of these humble root veggies never ceases to amaze me. Still, eat them I will. Tangy, salty, and delightfully crisp, they’re an addictive snack or topping for toast, tacos, bowls, burgers, salads…just about anything you like! This pickled radish recipe is easy to make (the fridge does most…

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Artichoke Dipping Sauce

This rich, tangy artichoke dipping sauce is a delicious partner for steamed artichokes. Made with 7 simple ingredients, it comes together in minutes.

Is it just me, or is half the fun of eating artichokes the sauce you serve with them? This artichoke dipping sauce recipe has been a favorite of ours lately. It’s creamy, rich, and tangy, a perfect savory accent for the bright, nutty artichoke leaves and heart. It’s easy to make (you only need 7 ingredients, and one of them’s pepper!), and it comes together in a fraction of the time it takes to cook artichokes. Sit back and relax while they steam, and whip up the artichoke dipping sauce right before you eat! Artichoke Dipping Sauce Recipe Ingredients You…

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How to Cook Artichokes

Once you learn how to cook artichokes, you won't be able to get enough of them! In the spring, I make this steamed artichoke recipe on repeat.

A few years back, when I saw a fresh artichoke at the farmers market for the first time, I knew immediately that I’d be taking it home. It was so pretty, with its tightly packed petals and thick stem tinged with purple. How could I resist it? But when I got back to the house, I realized that I had one tiny problem….I had no clue how to cook artichokes. That spring, I passed off the artichoke prep to my mom, who happened to be visiting (thanks, Mom!), but since then, I’ve mastered how to cook artichokes myself. I wanted to…

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Simple Green Salad

This green salad recipe is simple, but it's still packed with delicious textures and flavors. It's a perfect side dish - you can serve it with almost anything!

spring / salads

We all need a good green salad recipe in our back pocket…which is why I can’t believe that in almost 10(!) years of blogging, I haven’t shared a simple green salad until today. That’s not to say that there’s a shortage of salad recipes on the site (broccoli salad, pasta salad, or avocado salad, anyone?). But it has been missing a quick, refreshing salad that you can toss together at the last minute and serve with almost anything. Well, let me introduce you to my favorite green salad recipe. It’s simple, but it doesn’t skimp at all on texture or…

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Carrot Salad

This simple carrot salad recipe comes together in just 15 minutes! Tossed in a lightly sweet, cumin-spiced dressing, it's bright, aromatic, and refreshing.

spring / salads

This carrot salad recipe is one of my new favorites. I love it because it’s so simple (really, you can make it in 15 minutes or less), so vibrant, and so delicious. Crisp carrot matchsticks mingle with nutty pistachios, fresh cilantro, and mint. Medjool dates add sweetness, and a cumin-spiced dressing ties it all together. This carrot salad recipe would be a stunning side dish for a special occasion brunch or dinner, and it packs up nicely for lunch or a picnic too. Most often, though, I eat it at the counter, scooping forkful after forkful straight from the bowl.…

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How to Julienne Carrots

Learn how to julienne carrots 2 ways! These easy methods yield crisp, slender matchsticks that are perfect for soups, stir fries, salads, and more.

cooking basics

Learning how to julienne carrots might seem fussy, but if you like cooking with vegetables, this simple French technique will serve you well. It’s a fantastic example of how the way you cut a vegetable can totally transform its character. While whole carrots are hard and stocky, julienned ones are crisp and delicate. They’re a great way to add crunch and sweet, earthy flavor to all sorts of dishes. Toss them into stir fries, tuck them into a wrap, or sprinkle them on a salad! How to Julienne Carrots with a Peeler Most often, I julienne carrots in one of two…

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Poached Eggs

Learn how to make poached eggs perfectly every time! With firm whites and runny yolks, they're delicious on avocado toast, grain bowls, and more.

cooking basics

There’s rarely a week that goes by without me making poached eggs. In fact, “Put a poached egg on it,” is one of my tried-and-true mottos. If I’m making toast, a salad, or a grain bowl, and it just needs a little extra something (e.g., protein), I pop a poached egg on top. Breakfast, lunch, and dinner = solved. Poached eggs might seem fancy, but they’re actually really simple to make at home. My method for how to poach an egg takes minutes, uses basic equipment, and requires 3 ingredients. Better yet, the eggs always come out with firm, yet…

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Pickled Eggs

In this pickled eggs recipe, red and yellow beets give the eggs their bright hues. I love to eat them as a snack or serve them as part of a spring brunch.

appetizers / snacks & dips

How CUTE are these pickled eggs?! They’re my new spring obsession, a grown-up substitute for the Easter eggs I dyed with my family as a kid. Back then, I colored my eggs with little bottles of food coloring, but in this pickled eggs recipe, I use natural ingredients instead. Red beets turn the eggs pink and purple, and a mix of yellow beets and turmeric creates that sunny yellow. I love keeping a jar of these pickled eggs on hand in the fridge for healthy, protein-packed snacking (though they’d be a fantastic addition to a spring brunch spread, too!). They’re…

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Carrot Cake Cookies

These carrot cake cookies live up to their name! They have a soft, cake-like texture, a sweet, spiced flavor, and a tangy cream cheese frosting on top.

baking / desserts

As I sat down to write this post, I remembered that I have a stash of these carrot cake cookies in the freezer. Just like carrot cake, they’re soft, moist, and filled with warm, spiced flavor. Walnuts or pecans add nutty crunch, and a tangy cream cheese frosting takes them over the top. Right now, I’m using all my willpower to resist running down the kitchen and devouring one on the spot. But no! I want to tell you all about these carrot cake cookies first. They’re the perfect spring treat – wholesome enough for an afternoon snack, brunch, or…

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Shredded Carrots

Want to make a grated carrot salad or carrot cake? For the best flavor, skip the store bought shredded carrots. Instead, learn how to shred your own!

cooking basics

Whenever I make a recipe that calls for shredded carrots – say, a salad or carrot cake – I always shred my own at home. I tend to avoid pre-cut produce as a rule, but I especially steer clear of bagged grated carrots. They’re drier and more brittle than ones I grate myself. Plus, when I shred carrots at home, I can taste their natural sweetness. Out of the bag, their flavor isn’t nearly as good. Taste aside, you could argue that buying shredded carrots saves time. But if it does, it doesn’t save much. This method for how to…

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Hello, we're Jeanine and Jack.