Asian Slaw Salad

I’ve been really into making this on weekdays. It’s easy, quick, and lasts a few days worth of lunches/dinners. Ingredients (serves 4): Dressing: Baked Tofu (optional): If you’re making the tofu, press it about 30 minutes before cooking. Preheat oven to 425˚, toss cubed tofu with soy sauce, olive oil, sriracha and cornstarch. Lay in…

Roasted Fennel and Potato Salad with Blue Cheese Crumbles

This is great warm or cold, and pairs well with pretty much any protein. My partner, who detests potatoes, had seconds and thirds on this dish! Ingredients (serves 4-6): 2 fennel bulbs, sliced, fronds removed, and stems chopped in 2″ pieces 6-8 little potatoes or a mix of potatoes, 1/8″ sliced 2 tbs olive oil…

Blue Cheese Quinoa Risotto with Swiss Chard

This came from a hodgepodge of things in my fridge and pantry, and it came out delicious. If you like blue cheese. Which I do. Ingredients: 1 cup quinoa 2 cups vegetable broth 1/4 cup white wine 1 large shallot, thinly sliced 1 bunch swiss chard, stalks trimmed and sliced, leaves rolled and sliced (keep…

Cabbage Celery Soup

Hello from Quarantine in Brooklyn! I hope you are all staying safe and healthy, and eating healthy! I’ve stopped going to grocery stores (I have asthma so am at a higher risk if I were to get Covid19), and have restarted my produce delivery service and meal kits. I got my produce box yesterday, and…

Butternut Squash and Kale Thai Curry with Coconut Milk Rice

Thai flavors with fresh produce from the farmers market? Yes, please! This recipe was snatched from here with some minor adjustments. Hope you like coconut! Ingredients (serves 3-4): 2 tbs coconut oil (1 for curry, 1 for tofu) 1 package of firm tofu, cubed 1 small onion, diced or 1 large shallot, chopped 2 –…

Thyme-Infused Roasted Garlic Mashed Potatoes

I am definitely ready for Thanksgiving, and can’t wait to make this again for my family. This is part of a recipe I made from a Hello Fresh meal ages ago, but I loved the thyme-infused milk element and have repeated it since, so thought it needed to be reproduced on my blog so I…

Chimichurri Sauce

I love this sauce. Great way to use your leafy herbs, and tastes delicious on pretty much anything — steak, salmon, potatoes, chicken, etc. If you don’t have one already, do yourself a favor and get a mini blender, or immersion blender with chopper — that thing is a lifesaver for mincing up quick and…

‘Chicken’ Seitan

I spent a long weekend eating only vegan food while I was in Oregon a couple of weeks ago, and I felt really healthy from it, and want to have a more plant-based diet moving forward (good for my health, the environment, and the animals!). One of the restaurants I went to was a Vegan…

Chilled Mint Pea Soup

This is a delightful soup to have in the summertime! Fresh, flavorful, and nice and cool to eat on a hot summer’s day. Adapted from recipe here. A blender is a must for this recipe! I tried it with an immersion blender, and it just couldn’t get it smooth enough. Ingredients (serves 6 – 8):…

Red Quinoa with Roasted Broccoli, Zucchini, and Feta

This is a dish inspired by something Amy’s Bread used to make years ago, and loosely based it on the farro with roasted asparagus recipe. This is something you can pretty much make any way you want, substituting the veggies, quinoa, and cheese for another vegetable, grain, or cheese. Just pair those things together, cook…

Cabbage, Potato, and Kidney Bean Soup

I have a lovely bunch of fruits and vegetables in my kitchen right now, and after a long day and some chilly weather I decided to throw a bunch into a pot and turn it into soup. This tastes so healthy and hearty, I’m very much looking forward to my leftovers for lunch! Ingredients: 3…

Pumpkin Butter

This is scrumptious. Like Apple Butter? Try it with Pumpkin! This is straight up from Food & Wine Magazine, with some minor alterations. I’ll rewrite it in my own words, but I cannot take credit for it! Ingredients: 1 3lb pumpkin turned into puree (follow my recipe here) — Food & Wine wants you to…