Oyster (Mushroom)Po’ Boy
There are no bounds to the flavorful, creative, bold foods that have come from Louisiana Creole cuisine. One of the most loved, most commonly found, and most easily made, is the Po’ Boy. Traditionally these are filled with things like shrimp, chicken, boudin, or oysters, but today we bring you the oyster mushroom Po’ Boy. Fried crisp with a light breading, these crispy tender nuggets compliment this age-old sandwich SO well, and are perfect for vegetarians, vegans, and fungi-enthusiasts alike!
Preparing Fiddleheads
Fiddleheads are the first spring growth of the ostrich fern and along with ramps and morels, are one of the most recognizable early harbingers of spring! They have a vegetal, asparagus-like flavor and can be easily prepared for a burst of color and nutrition in stir frys or salads. Fiddleheads are a great introduction to foraging and enjoying wild foods!
Labneh Flatbreads
Sometimes the only thing better than fresh bread is fresh bread you can make in an hour. Pair that with unctuous toppings, and you have a quick, fun, and satisfying dish for you or a crowd. These flatbreads come together in just over an hour from start to finish, and are the perfect hot, pillowy canvas for the fattiness of Labneh, the sweetness of honey, the complexity of za’atar, the brightness of fresh tomatoes, the umami of sun-dried tomatoes, and so much more!
Dessert Hummus
Have you heard of “dessert hummus”? This controversial dessert is gaining steam across the country, and staff writer Jenna Bensko is here to break it all down! Explaining simply what it is, why it’s gaining popularity, where you might find out, its nutritional benefits, and how you can make it at home, Jenna covers it all!
Vegan Jam Thumbprint Cookies
Extra jam and a few vegan ingredients combine to make these scrumptious #UseItUp holiday cookies that are also a perfect tea cookie year-round.
Recovery Fuel
In this quick guide, staff writer Lily Falk lets us in on her favorite post-workout recovery smoothies. Our body needs a plethora of nutrients immediately after activity, and Lily’s recipes break down how you can refuel your body and promote recovery in a way that’s not only intuitive but delicious too!
Cozy Without the Caffeine
Everyone loves a cozy, hand-crafted beverage. We cherish the experience of curling up with a warm mug on the couch, under oodles of blankets. But what if you don't like coffee? Sadly, there are few options on cafe menus for an equally enjoyable warm cup of cozy, sans caffeine. Staff writer Kahlea Williams shares with us her favorite recipes for caffeine-free drinks that are hugely cozy without the inevitable caffeine-induced jitters?
Roasted Pumpkin Seeds
Every year, more than 1 billion pounds of pumpkin get tossed out and left to rot in America’s landfills. Roasting their seeds can be one of the ways to #UseItUp during your Halloween festivities. Roasted pumpkin seeds are not only a great way to reduce food waste, but an absolutely delicious seasonal snack. Cooking up in just 20 minutes, I promise this will become just one more reason to look forward to this season!
#UseItUp Herby Slaw
Whether it’s the zingy bite of a banh mi style sandwich or a stand-alone side dish, an herby slaw is always welcome, and this recipe keeps it ultra-flexible so you can take your end of summer produce and #UseItUp!
#UseItUp Crisp
This easy dessert is a great way to use up “tired” or imperfect fruit, and comes together quickly. While apple or pear is a classic, this crisp is fantastic to use up whatever fruit you have on hand during any season. It’s truly a go-to #UseItUp recipe in my arsenal.
Honey-Ricotta Crostini
I recently moved to a new part of the country and I have been having a MOMENT with all of the fresh fruit native to this region, debatably overindulging at my fair share of farmers markets. And with all of this summer fruit collecting in my kitchen, unsurprisingly, some of it has gone a bit past its prime. Do I worry? No. Why? Because I have a fail-safe in my back pocket! A bona fide #useitup strategy that not only saves the waste but is so ridiculously satisfying that I’ll often let fruit over ripen just to enjoy this dish.
Ratatouille
Ratatouille is surprisingly simple but yields a stunning result. The aesthetic of ratatouille all comes from patience in its preparation. Thinly slicing the vegetables to create the dishes iconic concentric circles takes time but is extremely satisfying. The simple Italian flavors from the vegetables come together so beautifully and the presentation makes for a perfect photo-op.
Level-Up Your Oatmeal
Staff writer Kahlea Williams shares with us her favorite recipe template for oatmeal! “Oatmeal may seem like a simple thing, but I was recently compelled to write a recipe of my own when I realized that many of my close friends and family members actually don’t know how to make or eat oatmeal. Yes, you read that right. I argue there is in fact a “how” to eating oatmeal. As a delicious, nutrient-rich canvas for a whole host of flavors and textures, oatmeal is not only quick and easy but dynamic and versatile, a new adventure every day.
Bruschetta
Summer is upon us and that means…drum roll please…fresh, local tomatoes! One of my favorites foods that shows off these natural flavors is bruschetta! Add a bit of garlic, salt, pepper, olive oil, balsamic vinegar, chili flakes, and fresh herbs, and you’re ready to serve a bright, fresh, flavorful bruschetta on anything from fresh fish to the crunchy bread of your choice. Perfect for appetizers, a snack in the sun, or even the main course if you’re a real tomato stan.
Vegan Sandwich Guide
Staff Writer, Lily Falk, brings us her bonafide guide to amazing vegan sandwiches! “As with any dish, a tasty sandwich combines contrasting but complementary textures and flavors to create a multi-faceted experience,” and in this guide, Lily lays out a basic framework you can use to easily sculpt the vegan sandwich of your dreams!
Soy Fried “Chicken”
Contributing author Osamu Tsuda shares with us his crispy-crunchy soy fried “chicken”! A crispy, salty, fried exterior doesn’t have to be reserved for chicken wings, and this recipe proves it. Bring your tofu to the next level with this quick, satisfying recipe.
Mapo Tofu
Contributing author Osamu Tsuda shares with us his flavor-packed Mapo Tofu! Loaded with fresh aromatics and rich umami, this tofu-all-star never fails.
Lemon-Tahini Everything Sauce
Sometimes you just need a sauce that can do it all. This sauce is a staple for me because it’s not only delicious but incredibly versatile. Use it as a salad dressing one day, a sauce for seared fish the next, and a garnish for chili the day after. It also comes together in minutes and requires no cooking. What more do you want? A taste? No problem, check out the recipe!
Brick Chicken Piccata
For the first pairing-recipe in our month of wine, we’re breaking out a new recipe we just developed: Brick Chicken Piccata. This dish is both deeply rich and surprisingly bright, giving an acidic white wine brightness to match and fattiness to cut through.
Kasha Varnishkes
With spring right around the corner, we’re bidding adieu to the cooler months we’re leaving behind with one more pantry-centric recipe! A little while ago I was able to get my hands on a family recipe for Kasha Varnishkes, a soul-warming Jewish-American Ashkenazi dish.