Posts

‘Tis the season of cozy soups, comforting stews…and holiday shopping. If you’re thinking about treating yourself or a loved one to a new piece of kitchen equipment, let me recommend a Dutch oven! This type of heavy-duty pot might seem like a specialty item, but if you cook often, I promise, you’ll use it daily. In fact, I always have one perched on my stovetop, ready and waiting for the next time I cook a soup, pasta, sauce, or whatever other Dutch oven recipes I might have up my sleeve on a given day....

It’s spring, which means I’m cooking radish recipes on repeat! Here in Chicago, radishes are some of the first vegetables to pop up at the farmers markets. Every year, I eagerly wait for them to appear. And when they finally do, I fill my bag with as many bunches of them as I can carry. What can I say? I just can’t resist their peppery pink roots and lush greens....

Most days in our house, Jack and I eat vegan recipes for breakfast, lunch, and dinner. Of course, there are exceptions, but the food I most enjoy cooking and eating often happens to be plant-based. I love putting vegetables at the center my plate – not only is it good for my health and for the world, but it’s also downright delicious. To kick off the New Year, I’ve rounded up my top 85 easy vegan recipes....

As a self-declared “summer person” August is always a little bittersweet for me. Five minutes ago it was May, and all of a sudden back-to-school supplies are on store shelves. Which shouldn’t matter to me – it’s been years since I’ve been in school – but the thought of notebooks and number two pencils still sends a little chill up my spine. No matter how old I am, I’ll never be quite ready to let the summer go....

Kirkland is on the eastern side of Lake Washington and only 12 miles from Downtown Seattle. We stayed right in town at the luxurious Heathman Hotel. The great thing about Kirkland, is the moment you park, you can forget about your car and explore by foot or bike. Since our hotel was right in town, we found it to be a fantastic jumping off point for exploring the area. The rooms were comfy, too....

I love my job more than anything, but working from home can sometimes get a little isolating. So when opportunities like this come my way, I’m all in! Last month, I spent an amazing few days with Williams Sonoma, Fortessa, The Fairmont, and a group of lovely bloggers in Sonoma. We were wined and dined and wined some more… Here’s just a quick recap! I’m a sucker for kitchen gear so it was fun to visit the original Williams Sonoma store....

This avocado sauce is the perfect topping for these roasted cauliflower tacos. Or any tacos, for that matter. It’s smooth, rich, and creamy, with a punch of bright flavor from lime. You only need 5 ingredients to make it, and it comes together in less than 5 minutes. I think it might be a new taco night staple in our house! The recipe comes from Julia Turshen’s new cookbook Simply Julia, which is packed with 110 recipes for healthy comfort food....

When the air starts to get crisp in the fall, I start craving two things: a bowl of soup and a big, puffy baked sweet potato. Both are warming, cozy, and healthy. But while making butternut squash soup might be one of my favorite Sunday activities, a baked sweet potato is my weeknight standby. They’re incredibly easy to make, as your oven does 95% of the work. While they bake, you’re free to do as you please!...

If you keep a bottle of balsamic vinegar in your pantry, there’s no reason you shouldn’t be making your own balsamic vinaigrette at home. Really, skip the store-bought stuff: this balsamic vinaigrette recipe calls for 7 ingredients and comes together in under 5 minutes. It doesn’t get simpler than that! And this recipe isn’t just simple – it’s flavorful, too. Thanks to the balsamic, mustard, and a touch of honey, it’s bold, sweet, and tangy....

There are few foods in this world (very few) that Jack won’t eat. While I’ve won him over on some (hello asparagus!), beets remain on his “absolutely-not” list. I have a stockpile of recipes I’m saving for when he goes out of town, but when my friend Hollie came over for lunch last week, I had just the thing… This hearty salad is everything Hollie and I love all in one bowl… bright arugula, smoky-garlicky chickpeas, and juicy beets topped with a generous dollop of tangy jalapeño yogurt, a garnish of cilantro, and an unexpected indian-ness from the sprinkled brown mustard seeds....

I’m planting my flag and calling these the best veggie burgers. Have you ever noticed that most veggie burger recipes are almost 100% beans? I love a good bean burger, but I wanted to pack in as many veggies as possible for this recipe, and we did it! We add more than 8 cups of vegetables to this recipe, which means 1 cup of veggies for every burger. Key Ingredients Vegetables: I add mushrooms, carrots, broccoli, onion, garlic, and spinach to these burgers....

Adam was the first to suggest testing whole roasted onions, and I am so happy that he did! I was initially skeptical, but these sweet, soft, roasted onions have become one of my favorite holiday recipes. They are stunning on the table and taste incredible. I can’t wait for you to try this easy recipe. For more onion recipes, see our roasted onion dip and my absolute favorite French onion soup (really, it’s so good!...

This cauliflower puree might just be my last cauliflower post of the season. I’m trying to remind myself that it’s still March and many of you have snow on the ground. Or at least slush. Which is hard for me to comprehend because it suddenly became July here this week. But last week, when it was a little bit cooler and cauliflower was still showing up at my door, we made this fancy little meal....

A few weeks ago, while I was making a list of potential upcoming summer recipes, I asked Jack, “Hey, what’s a recipe you really want me to make?” In the past, answers to questions like that have been “Pretzels!” or “Pizza!” but this time it was “An Asian noodle salad.” I asked if he could be more specific, but he said, “I just really really love noodles – you know, when they’re tossed in an Asian-y kind of dressing....

I have to admit, I can’t wait to see some food trends, even the healthy ones, come to an end. I felt this way about chia pudding for, oh, about three years… but it’s all over now. I’ve joined the chia seed pudding club, and I’m in love. My chia relationship was an unfair one from the start. At first, I judged chia seeds because I thought those little gray balls just looked funny....

Add the stock and the broccoli, bring to boil and simmer for 25-30 minutes. The broccoli should be cooked at this point. Blend in a mixie / blender and serve hot with some salt and pepper. Other Soup Recipes on Edible Garden: Tomato Soup Pepper Rasam Easy Vegetable Soup

I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly. I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos!...

This shrimp and grits recipe comes from our good friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. Richard’s grits are perfectly creamy, and the shrimp sauce is unbelievably delicious. I can’t wait for you to try this incredible recipe. Key Ingredients Shrimp: I use large or extra-large shrimp in this recipe, but medium shrimp are okay (they will just take less time to cook in the sauce)....

Tahini is a paste made from sesame seeds. It is a staple in many cuisines, especially in the Mediterranean and the Middle East. It’s vegan, gluten-free, tastes nutty, and is incredibly simple to make. Store-bought jars of tahini can be expensive. Homemade tahini is not only cheaper, but it also tastes amazing. Use tahini to make homemade hummus, tahini dressing, tahini sauce, and more! Key Ingredients Sesame seeds: I use hulled seeds (pictured below on the left) and toast them in a dry skillet to bring out their natural nuttiness....

I’m always so happy when we make these vegetarian enchiladas with vegetables and beans. They are simple to make, are flexible, and truly taste amazing. For more vegetarian recipes, see our easy veggie tacos. For more enchiladas, see our super popular green chicken enchiladas or these red chicken enchiladas. I also have two homemade enchilada sauces for you to try, and I have a few suggestions on store-bought options below....