cheesy winter squash gratin

lightly adapted from Bon Appétit. ingredients 5 Tablespoons unsalted butter, divided, plus more for pan3½ pounds delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick1 large white onion, thinly sliced10 garlic cloves, thinly sliced2 teaspoons kosher salt, divided12 ounces frozen kale, spinach or blanched greens, thawed, squeezed well½ teaspoon crushed red pepper flakes1... Continue Reading →

shepherd’s pie

adapted from the New York Times. ingredients FOR THE TOPPING (double if you want a thick layer of potatoes on top) 1 Tablespoon kosher salt, plus more for seasoning1 pound russet potatoes, peeled and quartered (about 3 large)3 Tablespoons unsalted (vegan or dairy) butter¼ cup unsweetened almond (or dairy) milk¼ cup sour cream (vegan or dairy)optional: ¼ cup packed... Continue Reading →

barley and mushroom stew

adapted from Mark Bittman. time: about 1 hour ingredients 1 cup chopped onion 2 medium carrots, cut into chunks 2 celery stalks, roughly chopped 2 medium low-starch potatoes, peeled and quartered 8 garlic cloves, peeled 2 cups sliced mushrooms 1/3 cup pearled barley 1 tsp fresh thyme or 1/2 tsp dried 3 cups vegetable stock or... Continue Reading →

hungarian mushroom soup

It seems that most of the time when I make soup, we either eat it and/or pack it up for the week's lunches so quickly that I forget to take photos! This is incredible though, especially if you're a fan of paprikash. Adapted from Montana Happy. Ingredients: 3 tablespoons butter 2 cups chopped onions 1... Continue Reading →

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