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!
#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!
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.
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.
Vegan Curried Coconut Tomato Lentils
These heartwarming vegan curried coconut tomato lentils pack a plant powered protein punch! Obsessed with Indian food since her time there, this has become one of Hannah’s go-to’s.
Pantry Pesto Pasta
The wintertime typically means there’s a little extra emphasis put on the pantry, especially if you’re trying to eat seasonally! But that doesn’t mean you have to settle for dull or bland! Canned, bottled, or frozen foods are fantastic additions to the dry goods and root vegetables you may be enjoying, and can really bring some pantry staples to life. This weekday pasta harnesses the rich umami of pesto, the spice of red chili flakes, the brightness of some lemon juice, and a little added protein from frozen peas!
Vegan 3-Ingredient Sweet Potato Gnocchi
This 3-ingredient vegan sweet potato gnocchi is is surprisingly easy (and fun!) to make. Saute the gnocchi in a bath of buttery, sage and tomatoes to finish them off, and you have yourself a delicious early fall dinner!
WiN-WiN: Roasted Beets and Beet Green Pesto
For the next installment of the WiN-WiN recipe series (Waste Not, Want Not) where we try to make use of every last bit of a vegetable, fruit, legume, we take on beets! Making a delicious combo of roast beets and beet green pesto.
Make-Your-Own Salad Dressing Guide
In this Salad Dressing Guide, we delve into the fun and creative world of making your own salad dressings! Making your own dressing is such an easy way to reduce wasteful package, use what you already have on hand, and save money. This eco “hack” is a quick way to add more creativity to your summer meals.
Kale and White Bean Soup
According to guest contributor and chef Max Aronson this soup feels like a “warm hug” and we couldn’t agree more. This classic is hearty, delicious and perfect for nearly any occasion.
Bolognese Sauce
Lets talk Bolognese sauce. Unctuous, rich in deep savory flavors, the perfect meaty sauce to drape over a bowl of tagliatelle, fettuccine, or pappardelle. Our bolognese is vegan, and to those who believe such a word combination is sacrilegious, we invite them to our table to try a bite.