Curried Sweet Potato Soup Bowls (Vegan)

You know how grain bowls are all the rage? Forget them. In the dead of winter, you need a soup bowl. What’s a soup bowl, you ask? Good question, since I just made it up. Basically, you take the same concept of a grain bowl, which layers grains with different flavors and textures, but here the base is a thick and creamy (but vegan) sweet potato soup, which gets topped with a mound of rice, frizzled kale, tart green apples and crunchy peanuts. The soup is delicious on its own (that’s how my kids prefer it), but it’s made even better by the toppings.

Read More

Butternut Squash Latke Cake (Gluten-Free)

You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!

Read More

Creamy Tomato Soup

Tomato season might be coming to an end, but that doesn’t mean we won’t be slurping up this silky tomato soup for months to come. This creamy tomato soup comes together in minutes (right in the blender!) and is sophisticated as it is nostalgic.

Read More

Cheesy Kale Quesadillas, plus GIVEAWAY!

These crispy kale quesadillas, stuffed with shredded cheddar cheese and a sweet kale pesto, are quite possibly our favorite new way to eat greens.  The recipe comes from the new book, Little Bento, by Michele Olivier (check out the free giveaway below!), and the timing couldn’t be better. Ella is going to be in first grade in a couple of weeks (WTF, that’s old! No; not her—me!!), and I’ve slowly started thinking about back-to-school. While there’s a lot to be excited about, there’s also one thing that’s hanging over my head like a load of stinky laundry. Packing lunches.

Read More

Shakshuka (Tomato Egg Bake) plus GIVEAWAY!

Trying saying this five times fast: shakshuka, shakshuka, shakshuka. It’s a tongue twister of a name, referring to a dish of eggs poached in tomato sauce (which is thought to have North African origins). It’s a one-skillet meal—perfect for breakfast, lunch or dinner—and while it might be hard to say, it’s really easy to make. In fact, it’s so easy even a kid could do it. Read More

Back to top