roasted carrots with barley, cannellini beans, and carrot top pesto

ingredients FOR THE PESTO 1 cup carrot top greens, tough stems removed 1/4 cup (packed) basil and/or Italian parsley 2 Tbsp finely grated parmesan 1/4 cup olive oil juice of 1/4 lemon 1 Tbsp chopped toasted pine nuts, walnuts, or cashews 1 small clove garlic EVERYTHING ELSE 1/2 cup barley or farro 1 clove garlic,... Continue Reading →


bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch! ingredients 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils) 6 oz feta, crumbled 4 Roma tomatoes, seeded and diced 3 Tbsp olive oil 1/2 Tbsp balsamic vinegar 10 leaves fresh basil, chopped 1-2 cloves garlic, finely minced 1/2 tsp honey... Continue Reading →

copycat trader joe’s banh mi noodle bowls

ingredients SRIRACHA TOFU 1 14-oz block tofu, pressed and drained 1 Tbsp cornstarch about 1/4 cup sriracha 2-4 Tbsp water pinch crushed red pepper flakes CREAMY JALAPEÑO-LIME DRESSING 1/2 cup mayonnaise (or vegannaise) 2-4 Tbsp water 1 Tbsp olive oil 1 Tbsp rice vinegar 1/2 Tbsp tamari or soy sauce 1/4 cup cilantro, packed 1-2... Continue Reading →

lentil minestrone soup

by Katherine Taylor ingredients 1/4 cup extra-virgin olive oil, divided 1 medium yellow onion, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 2 Tbsp tomato paste 1 cup chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 4 cloves garlic, pressed or minced ½ tsp dried oregano ½ tsp dried thyme 1 large can (28 ounces) diced... Continue Reading →

vegetable and bean tostadas

adapted from America's Test Kitchen. ingredients 14 oz coleslaw mix 1 Tbsp finely chopped jarred jalapeños, plus ¼ cup brine ½ cup sour cream 3 Tbsp lime juice (~2 limes) 15 oz can vegetarian refried pinto beans 12 (6-inch) corn tostadas 2 Tbsp vegetable oil 2 onions, halved and sliced thin 3 green bell peppers,... Continue Reading →

juustoleipa burger

ingredients 4 brioche buns 1 avocado, halved and smashed with the back of a knife 8 oz bread cheese (juustoleipa), halloumi, or other grillable cheese; sliced into 4 burger-sized pieces 1 green tomato 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp brown sugar large handful arugula pomegranate molasses OR pomegranate balsamic vinegar reduction... Continue Reading →

spicy black bean soup

adapted from Cookie and Kate. ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, chopped 3 celery ribs, finely chopped 1 large carrot, peeled and sliced into thin rounds 6 garlic cloves, pressed or minced 4 ½ tsp ground cumin ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) 3-4 cans (15 oz each) black beans (about 6-7 cups), rinsed... Continue Reading →

outrageous herbaceous chickpea salad

adapted from Katherine Taylor. ingredients 2 15-oz cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas 1 medium red bell pepper, chopped 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch) 1/2 cup chopped red onion 1 cucumber, peeled and chopped OR 1/2 cup chopped celery plus leaves 3 Tbsp extra virgin olive oil 3 Tbsp lemon juice (from 1 to 1 1/2 lemons) 2 cloves garlic, minced 1/2 tsp kosher salt and... Continue Reading →

spinach artichoke toasts

from Bon Appetit. ingredients ½ tsp kosher salt, plus more 10 oz baby spinach 1 14-oz can artichoke hearts 1 large garlic clove, finely chopped 2 oz Parmesan, finely grated (about ½ cup) 2 Tbsp mayonnaise Juice of ½ lemon Dash or 2 of hot sauce Freshly ground black pepper 2 oz chilled cream cheese,... Continue Reading →

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