Meal Prep Red Miso Zoodle Ramen

red miso zoodle ramen soup

I’m pretty excited to share this zoodle ramen recipe, as I honestly think it’s one of the most satisfying and best-tasting meal preps I’ve ever made. That’s right, the fresh, delicious-looking bowl of red miso broth, ramen and zoodles came from this: A jar! Yep, not only can you have this flavorful soup for lunch, […]

Black Bean and Sweet Potato Stew

black bean and sweet potato stew

You know how they say necessity is the mother of invention? Something like that is responsible for this black bean and sweet potato stew. I had a really specific idea of what I wanted this dish to be–warm, spicy with a touch of sweetness, comforting, hearty. I wanted the beans to be cooked down and […]

Leek and Fennel Risotto with Roasted Mushrooms

Fennel Leek Risotto

I love risotto because it’s one of the dishes I can cook without a recipe. It stands up to many different kinds of alterations and mix-ins, and will probably turn out fine as long as you have the right ratio of rice to liquid in mind (and even that, you can fudge a bit and […]

Easy Bibimbap Bowls

easy bibimbap

This easy bibimbap bowl recipe builds on the past two posts, using gochujang¬†and leveraging my sunny-side-up egg technique. The first time I had bibimbap was on a trip to Pittsburgh to celebrate our first anniversary. Although it was May, the weather was on the cold side and a bit rainy. We’d planned to spend the […]

Perfect Sunny-Side-Up Eggs

sunny-side-up egg

Typically the post after a New Food Friday would use the new food in a recipe, but today we’re talking sunny-side-up eggs. No condiments, nothing fancy. I’m building up to something here. Be patient. ūüôā I decided to create this post after a conversation about cooking eggs at a holiday party. I realized that I […]

Fennel-Cabbage Salad with Orange Vinaigrette

Fennel Cabbage Salad

This simple salad uses some winter staples including orange, cabbage and Friday’s new food, fennel. While winter may not exactly scream “salad time!”, this one makes the short days a little less bleak. It’s tangy, peppery, and satisfyingly crisp and fresh, the perfect antidote for those times when I simply cannot eat another roasted root […]

Roasted Potatoes and Brussels Sprouts with Maple-Mustard-Sriracha Sauce

roasted vegetables

As the produce delivery season winds down, I’ve found myself relying more and more on my standby cooking strategies for using up large quantities of produce at once. One is stir frying. The other is roasting, and that’s exactly how this roasted vegetable dish came about. Typically I spend most of my time and energy […]

Caramelized Onion and Apple Pizza

It’s finally apple season! Ok, technically it has been for a while. But I’m just now acknowledging this fact. My crisper has been filling with apples for weeks and I can only eat so many. So it’s now time to start cooking with them. Hence, this¬†pizza: Besides being deliciously sweet and salty, this pizza also […]

Hummus Zoodles

Hummus Zoodles

I’ve hinted at this recipe for the past few weeks with my “What’s in the Box?” series, but it’s time to share it officially. With the bounty of zucchini and summer squash arriving in my delivery each week, hummus zoodles have¬†become¬†my go-to summer lunch. I love them¬†because they¬†requires no cooking–only spiralizing, chopping and scooping–and uses […]

Creamy Zoodles with Leeks and Mushrooms

Creamy Zoodles with Mushrooms and Leeks

I mentioned in last week’s What’s in the Box? post that I used my zucchini from the delivery to make a creamy zoodle dish. Well, this is that recipe. Normally I’d serve zoodles with a hearty tomato and meat sauce, but I decided to try¬†something different. I took a little inspiration from Gordon Ramsay’s mushroom, […]