No game night is complete without pizza. It is one of the perfect grab and sit foods. It's still good when it's cooled, you can satisfy any flavor craving, and it's the perfect late-night, end of game snack. This particular olive pizza combination has been my favorite for a couple years. We typically always have...
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Roasted Green Beans with Romesco
With summer here, I thought it would be fun to focus on one of my favorite summer activities: get-togethers. It's the perfect time of year to whip up food and enjoy time with your favorite people. In honor of this, I've created four different menus, for four different occasions, that I'll be sharing over the...
Romesco Potato Pizza
One of my personal beliefs is that life is too short to eat boring pizza. There's a pizza place in my home town where every week, the special is a pizza combination that always makes me stop and think. I've yet to try one I don't like and it's always a treat for the times...
Blueberry Cornmeal Pancakes
Post sponsored by Cascadian Farm. See below for more details. Whenever my parents are in town visiting, we find ourselves eating breakfast out quite a bit. One of the places we hit serves their own version of blueberry cornmeal pancakes that are as large as the plate. While I like them, I've found I can...
Pea Soup with Freekeh and Pesto
Post sponsored by Bob's Red Mill. See below for more details. Some of my favorite spring days are after rain has moved through and the temperature is cooler than the day before. It's the type of day where I still want to cozy up with a good book and a cup of soup before the...
Buffalo Chickpea Salad with Homemade Ranch
As I make my way back through older recipes, I've realized how much my cooking style (for the site) has changed over the years. While the the recipes from yesteryear are good, I've found myself branching out into new flavors, ideas, and recipes. It's a good thing but don't be fooled, there are still recipes...
Spicy Lentil Tacos with Radish Salsa
May is one of the best months because it's officially the open of many farmers' markets across the United States. Fresh produce is everywhere and it's one of my favorite ways to get new recipe inspiration. When Frontier Co-op asked how I use farmers' markets to Cook with Purpose, I knew I'd be making tacos....
Cajun Millet Cakes
Some time back, I had a happy accident when I overcooked millet. I thought I didn't have enough water, so I kept adding water and cooking for longer. Once I realized what I had done, it was too late. The millet clumped together and could not be used for the salad I had intended it...
Cheesy Millet Polenta with Roasted Asparagus
One of my favorite things about writing The Homemade Flour Cookbook was the chance to step outside the normal bounds of how I use grains/flours. There is a fun in-between of the whole grain and flours that can serve a few different uses. Cracked grains work great for morning porridge or as soup thickeners. Or...
White Bean Salad with Pea Shoots
Post sponsored by Sub-Zero. See below for more details. I'm rounding out salad month with inspiration for including salad when grilling out. I love homemade croutons but during the warmer months, it's not worth heating up the oven. Instead, I like to brush baguettes with a olive oil and grill until crisp. The cubed, grilled...
Three Grain Pilaf with Roasted Asparagus
It's no secret that I love grains as a base for meals but one of may favorite things is to mix grains. It's not always the easiest given almost every grain has a different cook time but the method below is perfect. I cook the sorghum by itself then add the millet and quinoa. The...
Sesame Soba Noodle Bowl with Edamame
Post sponsored by Cascadian Farm. See below for more details. No matter how well I plan for a week of meals, I always seem to cut it close before I head back to the market/store. The refrigerator starts to feel a bit bare and usually the last dinner is a 'toss together whatever I have...
Braised Potato Salad with White Beans
After being a vegetarian eater at numerous family picnics (that were not vegetarian friendly), I came to really care about side dishes. As in, if I had to eat a side dish, I kind of wanted it to feel like it could potentially be a meal. This potato salad is the result of those feelings....
Clumpy Granola with Stewed Rhubarb
It always feels like I am on the eternal quest to find the perfect granola. A granola that has just the right amount of clumps, not too many ingredients, and works well from yogurt parfaits to a crunchy salad topping. It's a lot to ask from a granola and while I've yet to reach that...
Spring Pasta with Shaved Asparagus
Simple spring ingredients brought together for a delicious pasta dish.
Spring Panzanella with Peas and Fennel
Given the shear amount of recipes I try, there are some I make for the blog or books that I never make again. However, there is a core group that I have a hard time letting go. These are the recipes that I turn to when I want something solid or are the recipes that...
Shaved Asparagus Pizza with Gorgonzola
When it comes to pizza toppings, I tend to be a bit adversed to cooking the toppings before having to cook the pizza- I only do it if the topping is really better cooked. With this asparagus pizza, by shaving the asparagus, it cooks perfectly with the pizza. Also, if you've never shaved asparagus before-...
Freekeh Omelette with Olives and Feta
One of the best things my family has done is make time for breakfast. Without fail, we make breakfast every morning without having to think about what to make. It's primarily oatmeal with a few egg dishes mixed in throughout the week. We get variation in fillings and toppings, so we're never bored. This freekeh...
Grapefruit Salad with Sesame Pistachios
I recently had a citrus salad at a local restaurant that left me wanting. The salad was okay but I felt that I could do better, which is where this grapefruit salad enters. The grapefruit and fennel combination is not to be missed and the sesame-pistachios put this salad over the top. If you've never...
Chipotle Black Bean and Rice Skillet
When it comes to dinner time, one pan meals are lifesavers. Depending on what else I'm doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a bit by cooking the rice ahead of time). In fact, prepping on the weekends or late...
Vegan Carrot Waffles from The Love and Lemons Cookbook
Beyond spring being a wonderful time of year due to weather and produce, it's also a great time for new cookbooks. There are so many wonderful cookbooks coming out this spring that it's hard to know what to share. However, The Love and Lemons Cookbook is one you should definitely add to your list. These...
Pea Pasta with Goat Cheese Sauce
About once a week we have a pasta night. It's usually the night where we've had a long day and don't want to put a lot of thought into dinner. We boil a few noodles, throw a sauce together and before we know it, dinner is ready. While we eat a type of pea pasta...
Buttered Radishes with Poached Eggs
Every time I see French Breakfast radish at the market or store, I get excited. Hands down, they are my favorite variety of table radish. They are more smooth with less bite than the other varieties, are wonderful raw, and butter is a perfect companion, hence these buttered radishes. Serve them over toast, top your...
Cold Noodle Salad with Cabbage
This cold noodle salad is another great for road trips and picnics meal. It's next to no-cook as I love the crispness from the vegetables that are slightly marinated in rice vinegar and tamari. There's room for riffing on this recipe but I hope I can convince you to try somen noodles. They are fast...
Lentil Broccoli Bites with Cream Sauce
I've thought quite a bit about what I would serve if I ever open a restaurant (what I daydream about). Recently, the first things that always comes to mind are these broccoli bites. I make the base (these lentil bites) every other week with a variation based on what I'm making. Sandwiches, snacks, and a...
Pea Potstickers with Cabbage and Ginger
Post sponsored by Cascadian Farm. See below for more details. When I was writing the Easy Vegetarian Kitchen, it took me a bit to solidify the 50 base recipes because there were so many choices. I tried to keep things easy (since it's in the title), but one of the recipes I knew I wanted...
Cabbage Salad with Peanuts
As the weather gets warmer, I start to plan out picnics for spring and summer. Living in Northern California affords us picnics in mountains and beaches, so we try to hit both as often as we can. I'm most excited about picnic foods or really any food that travels well. This cabbage salad will be...
Butternut Squash Salad with Hemp Dressing
Post sponsored by Bob's Red Mill. See below for more details. It's about this time of year that I have a couple of squash left in storage. I find it less appealing to eat more squash when I start to see asparagus as the market, but this butternut squash salad is a good mix of...
Roasted Broccolini Flatbread
I will forever be a proponent of 'throw something together' cooking. A good chunk of these meals, while inspired by other recipes and travel, come from a place of 'what's in my house right now.' Some time ago I posted a pita pizza with broccolini on instagram and realized that it was really a recipe...
Kale Risotto with Farro
When it comes to kale, I'm rather picky about how I prepare it. I'll only eat it raw on occasion and when it's cooked, it can't be overly soft. This kale risotto sits in the middle on my kale scale, making it perfect. I've tried numerous grains in risottos and I keep coming back to...
Ginger Brown Rice with Carrots
A super quick way to use up left over rice/other grains!
Roasted Radish Polenta
If you've never had a roasted radish, now is the time to start. I grew up eating only raw radishes (usually pulled straight from my grandfather's garden and dipped with a bit of salt) but the cooked radish is not to be missed. The bite that a raw radish has is mellowed by the roasting...
Spinach Enchiladas with Lentils
*Naturally Ella received a major update! See what the new site is all about. There are many meals I make but never share. Most of the time, it's because I didn't write them down or have been winging it for so long, it seems strange to write about it. These spinach enchiladas are one of those recipes, primarily...
Harissa Roasted Carrot Toast
Living in the midwest for a good chunk of my life, I always looked forward to March- a time of transition into spring. The first day I could open the windows and let fresh air in felt like a treat and the promise of fresh produce towards the end of the month was enough for...
Sweet Potato Salad with Lentils and Fried Egg
Roasted sweet potatoes are in my top five favorite items to cook. I find sweet potatoes to be a good introduction into other vegetables. They have flavor but not enough to be off putting, they are the right amount of earthy and sweet, and they can be cooked in numerous ways. This sweet potato salad...
Cauliflower Pasta with Lemon-Almond Sauce
This cauliflower pasta is a riff from this Brussels Sprout pasta. Lemon and cream may be my favorite easy pasta sauce but I know that quite a few of your are always looking for more vegan options. Thus, this cauliflower version was made. I keep a supply of unsweetened almond milk in the refrigerator for...
Egg Salad Sandwich
Given this whole month revolved around lunch, it felt right to finally share my recipe for egg salad. For the longest time I shied away from mayo-based salads but over the years, they've grown on me. The key, I've found, is just enough mayo to hold the salad together and not a scoop more (plus...
Curried Cauliflower Wrap
Of all the dinner/lunch pairings I'm sharing this month, this cauliflower wrap is my favorite. I've mentioned before how I love the combination of curry and cauliflower and this pizza is the best (in my book). I roast extra cauliflower for the pizza and save it to make a wrap/stuffed pita for lunch the next...
Roasted Beet Pasta with Dill and Lemon
If you are not a beet lover, this beet pasta is not for you (but check below for a good swap). The beets are roasted whole, peeled, then pureed with a bit of cream, lemon, and dill to make a puree. The dill/lemon combination might seem a bit counter to most beet pairings but together,...
Roasted Carrot Summer Rolls with Cabbage
My kick of spring rolls continues with fresh produce from the csa!