Looking to put a little crunch in your lunch? Make a batch for your fridge to eat plain, over lettuce, as a side salad, heck, as dessert (!!) all week.
Butternut squash soup gets amplified by roasting the squash, and adding in arugula and white beans to break up the baby-food texture!
The white bean salad my best friend’s mom taught me. It’s incredible alone, atop greens, or as a side. Best part? It takes maybe 5 minutes to make.
I think of this salad as going to the spa for your insides. Whether it’s a long weekend, long work day, long Netflix binge session– this salad can reverse it!
I am a huge proponent of white beans and lemons. So the fact I’ve combined them with my third favorite thing, vegetables, and into a soup shouldn’t be the least bit surprising. Empty out your pantry and freezer as well into this lemon white bean and veggie soup! Ingredients: 2 cans white beans* 32 oz […]
Best For: Easy weeknight dinners, and a go-to tofu preparation
I’ve been on the quest for the perfect miso tahini dressing. This one goes great in a bowl with whatever veggies you have in your fridge!
Think of this recipe as a base from which to customize. Sure, I used portabella mushrooms, romaine, Delicata squash, and quinoa, for example, but if you have broccoli, sweet potato, arugula and farro in your fridge then by all means use that instead. The point is: grains + roasted veggies + lettuce + fresh leaves. […]
I am a sweet potato fiend, so have been trying to branch out into squashes to diversify my winter sides. Little did I know, delicata squash, the first squash I tried branching out to, was known as “sweet potato squash.” Par for the course, I guess. I came across this recipe waiting for a train, […]
Do you know the phrase, “Everything but the kitchen sink”? That is how I would describe the genesis of this dressing. I have a bad habit of excitedly buying fresh herbs my recipes call for, using them once in said recipe, and promptly forgetting about them in the bottom drawer of our refrigerator until they’re […]