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!
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?
#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.
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.
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!
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!
Roasted Carrots with Tahini and Toasted Almonds
This recipe puts a new twist on a seasonal staple. Roasted with red onions, olive oil, salt, and cumin, these sweet and rich carrots are paired with a creamy and tangy lemon-tahini sauce, and topped with crunchy toasted chopped almonds to bring brightness, texture, sweetness, and mountains of flavor.
Chewy Chocolate Chip Pumpkin Cookies
This delectable cookie recipe comes to us from contributor Lily Mazzocco. These cookies are chewy, soft, and even better a couple of days later. It is easy to modify and the recipe is vegan in nature as the pumpkin omits the need for an egg. Plant-based butter, dairy-free chocolate chips, and the opportunity to swap the all-purpose flour for a gluten-free 1:1 substitution make this recipe enjoyable for everyone!
Cilantro Chutney
Archana Choudhary is back to bring us an amazing Cilantro Chutney! Everyone loves a fun sauce to jazz up a dish, and this chutney brings some incredible tangy freshness to everything it touches!
Vegetarian Ramen
Never has a noodle soup garnered more universal praise and admiration than RAMEN! Well….maybe pho…but, one recipe at a time. I mean, what’s not to love? A rich, umami packed broth. Springy, slurpable noodles. A WORLD of garnish options. A satisfying, surprising, complex Japanese comfort food that keeps the world coming back for more.
Miso Soft-Scramble Breakfast Sandwich
This is not only one of our favorite uses of Miso, but one of our favorite simple breakfasts of all time: an open-faced miso-egg sandwich with fresh spring onion garnish. The warm fluffy umami of the eggs over some crunchy buttery bread, with the crisp brightness of thinly sliced spring onions comes together in minutes and hits every note you need to start your day!
Fried Rice Pilaf
This relatively quick and easy dish infuses the sweet and savory and spicy flavors of oyster sauce and gochujang (fermented Korean chili paste) directly INTO the rice itself by first dissolving it into the cooking liquid. The rest is business as usual (in terms of fried rice) and results in a hearty, savory fried rice that will satisfy ANY caliper of late cravings!
Crispy Hot-Honey Glazed Brussel Sprouts
I find that brussel sprouts, like tofu, is one of those foods that is notoriously difficult to get crispy. While crispiness in brussel sprouts might require a little finesse, there is no shortage of opportunity for flavor, with all of those nooks and crannies for sauces and spices to get caught and absorbed. This recipe offers a hot-honey glaze with pistachio garnish that fires on ALL cylinders: sweet, spicy, savory, acidic, crunchy, and crispy.
Vegetarian Dumplings
I can’t think of one time that eating dumplings didn't make a bad day into a good one, or a good one into a great one. Tender, savory, pop-able, maybe even crunchy(?), Dumplings can be a finger-food appetizer or the whole meal. Choose your own adventure, live your best life.
Sesame Soba with Glazed Sweet Potato Katsu
Admittedly, I’m a sucker for sesame. Sesame oil, sesame seeds, tahini, you name it, I’m in. This sesame soba pack in not one, not two, but three forms of sesame. It also packs an ton of flavor, a bit of heat, and lets not forget the crispiest of Katsus.