Thinking about going vegetarian? I’ve got you covered. In this post, I outline the three types of vegetarianism and break down the personal and environmental pros and cons of becoming a vegetarian.
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I loaded the soup with onions, celery, carrots, garlic, potatoes, corn zucchini, tomatoes AND a jalapeño to make the most of summer produce. For the methods, I made the soup extra creamy by blending half of it (before adding in the corn, of course - I wanted to let the kernels shine) and adding in a can of coconut milk. Don't worry; it doesn't taste coconut-y, just creamy, healthy and satisfying.
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In my rendition of creamy lemon pasta, I decided to use Bon Appetit's Pasta al Limon as a base recipe, but sub in mascarpone for butter, use slightly less parmesan and add in some spinach to give the dish a bit more color and texture. The result is nothing short of delicious.
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After overcommitting my time and eating too many gingerbread cookies and tea ring rolls over the holidays, I knew I needed to make a quick, easy, and extra healthy recipe for the blog this week. Since it's been a little snowy and blowy here in the Midwest, I also wanted this week's recipe to be warm and hearty.
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I wanted to keep the flavors in this quiche crowd-pleasing and straightforward, making it perfect for a holiday breakfast or brunch with guests. Potatoes, kale and cheddar cheese are the most prominent ingredients in this quiche, along with some onion and garlic. These ingredients are all really easy to find and might even be in your cabinet right now.
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As you know, I'm a big fan of ginger and all things spicy-sweet. These gingerbread cookies in particular hit all the right notes for me - they're crispy on the outside, soft in the middle and absolutely packed with flavor and spice.
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This recipe features lots of sweet winter veggies, which perfectly compliment the harissa spices. Chickpeas and kale tie the whole thing together with a nutritional punch. All in all, this soup is the perfect companion to a snowy winter day, so snuggle up and get your soup on.
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Yes, "zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more. I'm not sure what the original name for this dish was (if it ever had one at all) but in my childhood house, we just called it "zucchini potato cheese." Turns out, those are the only ingredients you need to make magic.
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If you're a meat eater, you've probably happened upon beef or steaks labeled "free-range." In the U.S., many free-range cattle are born and raised on the western plains, called "rangeland." In this post, I'll tell you all about the ecology, economics and politics of rangelands of the U.S.
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During my first trip to the farmers market this season, I was tempted to buy literally everything there. The sun was shining, the veggies were plump and fresh, and I was living my best life. So, naturally, I bought an abundance of food with no recipe plan in mind, leaving me with a fridge full of a random assortment of spring produce.
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When I saw this recipe for kombucha muffins in Jerrelle Guy's book Black Girl Baking, I knew I needed to make it. And the recipe did not disappoint. Jerrelle is really a master of her craft and these muffins prove it. They're lightly sweet, a little wheaty, a little tangy and make the perfect breakfast, snack or treat. Slap on a pat of butter and you're good to go.
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I got this idea from Minimalist Baker's vegan pea pesto pasta that she first posted in 2016. Her version calls for basil and flat leaf parsley, along with fresh peas, to contribute to the flavor. After a little testing, I found that I actually like the pesto's flavor better with peas alone, rather than with the addition of herbs.
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You guys. I wasn't sure this soup would work, but trust: It. Is. Magic. With only five ingredients and the most basic instructions I have ever read, Mark Bittman's original recipe just seemed too good to be true.
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