whole wheat corn zucchini pancakes

How I'm spending my last day of June:

-as many hours by the pool as possible
-while finishing this book
-and eating these
-getting my nails done-did
-furiously doing laundry/packing for our vacation (!!)
-finishing up the last of these savory, cheesy, summery pancakes.

What about you?!

Whole Wheat Corn Zucchini Pancakes

yields a dozen pancakes

you'll need:
4 eggs
3 tablespoons olive oil, plus extra for frying
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1 large zucchini, grated
3 cups fresh corn kernels (about 4 ears)
1/2 cup freshly grated pecorino romano
1 1/2 cups whole wheat flour

Preheat oven to 200 degrees F.

Whisk together eggs, 3 tablespoons olive oil, salt, red pepper, basil, and dill in a large bowl. Stir in the grated zucchini, corn kernels, and pecorino. Add the flour and stir until everything is well-combined.

Heat a bit of olive oil in a large skillet over medium heat. Use a 1/4 cup measuring cup to scoop batter onto the skillet (I did 3 or 4 at a time). Cook 3-4 minutes per side. Transfer the cooked pancakes to a baking sheet and keep in the oven so that they stay warm until serving. Repeat with remaining batter.

Serve warm with a squeeze of lemon on top - hot sauce and/or sour cream are also delicious!

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spring vegetable pot pie

I knowwwww. I've been jumping the gun on summer more than any of us. But, just for now, let's hang on to springtime for a little bit longer... at least long enough to make this?

Yes, I know pot pies are a lot of work. But YES, this is totally worth it. Normally I would say you can use any veggies and this will be great... and that's true. But - all I can say is this combo is FAB. SO good. The cooked radishes taste like new potatoes and balance out everything else perfectly. The asparagus is like woah. It's all just too good.

Comfort food in the springtime... yep indeed!

Double Crust Spring Vegetable Pot Pie

yields one 9-inch pie

you'll need:

2 whole unbaked pie crusts (I used the recipe from The Smitten Kitchen Cookbook)

3 tablespoons butter

1/3 cup AP flour

1 1/4 cups vegetable stock

3/4 cup milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 diced onion

2 minced garlic cloves

1 cup diced asparagus

1 cup diced green beans

1 cup frozen peas, thawed

1 cup diced carrots

1 cup quartered radishes

1 egg, beaten

Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute. Turn the heat to low and add chicken stock. Whisk until there are no more flour bits. Whisk in the milk and heat, stirring constantly, until the mixture has thickened. (The sauce should be thick enough to coat a spoon without sliding right off.) Add salt, pepper, and paprika. Taste and adjust seasoning as desired. Transfer mixture to a large bowl and set aside to cool.

Heat olive oil in a large skillet over medium heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the rest of the vegetables and cook for 4-5 minutes. Transfer the vegetables to the bowl with the sauce and stir to combine.

Roll one of the pie crusts onto a lightly floured surface to roughly a 12-inch round. Gently lift the crust and press it into a deep 9-inch pie dish. Place in the fridge while you roll out the second pie crust.

Remove pie dish from the fridge and spoon in the vegetable mixture. Place the second crust over the top, then use your hands to tuck it under the bottom crust to press the two together. Cut 4 or 5 slits in the top of the crust to vent. Brush lightly with the beaten egg and place in the fridge.

Preheat the oven to 375 degrees.

Remove pie from the fridge and bake for 25-30 minutes, until the crust is golden brown. Allow to cool slightly on a wire rack before serving.

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black bean and corn enchilada stack

Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)

As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?

Black Bean and Corn Enchilada Stack
4-6 servings

you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.

In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.

Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.

Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.

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crockpot vegetarian quinoa chili

As the weather cools down and the holidays start approaching, there's a bounty of comfort food and dessert recipes. And while I am not one to mind that at all, I find that I need some inspiration for lighter, healthier meals this time of year. If you're feeling the same way, this dish is for you; and even if you're not feeling the same way, this dish is for you!

This is honestly one of my favorite chilis I've ever made, plus it's vegetarian, healthy, and so easy you'll think you forgot to do something. The directions go something like this: put everything in your crockpot, walk away for as long as you want, ladle into bowls and top however you like. How great does that sound? And if you're worried about serving this to any carnivores in your home, don't be; my meat-loving husband devoured two bowls of this with nothing but high praise. :)

Crockpot Vegetarian Quinoa Chili
serves 6

you'll need:
3 cloves garlic, minced
1 onion, diced
1 cup uncooked quinoa, rinsed
2 (14.5 oz.) cans diced tomatoes with green chiles
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable stock
for garnish: shredded cheddar cheese, sour cream, cilantro, avocado

Place all ingredients (except garnishes) in slow cooker and stir together. Cook on low for 6-8 hours or on high for 3-4 hours.

To serve, ladle into bowls and garnish as desired. Enjoy!

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mushroom bourguignon

Here's another cozy meal for chilly fall nights, and this one's a keeper. One of my all-time favorite meals is this delicious beef bourguignon, and it's definitely hard to beat when it comes to comfort food. However, with all that time the meat needs to braise to get tender and yummy, it's not realistic for a weeknight. Which is what makes this so great- it's just as flavorful and wonderful, but so much easier for a weeknight.

Enjoy, my dears!

Mushroom Bourguignon (just barely tweaked from The Smitten Kitchen Cookbook)
serves 4-6

you'll need:
2 tablespoons olive oil, divided
2 tablespoons butter, softened and divided
2 lbs. cremini mushrooms, sliced
1 cup pearl onions, thawed if frozen
1/2 carrot, grated
1 small yellow onion, diced
1 teaspoon fresh thyme leaves, plus more for garnish
4 cloves garlic, minced
1 cup red wine
2 cups beef broth (or vegetable broth to make this a vegetarian meal)
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
pasta of your choice, for serving
sour cream, for serving

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a Dutch oven or large, heavy pot. Sear the mushrooms and pearl onions for 3-4 minutes (mushrooms should get some color on them, but not release any liquid yet). Remove from the pan.

Lower heat to medium and add 1 tablespoon olive oil. Add onions, carrots, and thyme to the pot with some salt and pepper. Cook for 10 minutes, stirring occasionally. Add garlic and cook 1 more minute.

Add the wine to the pot, scraping the bottom to release any bits. Turn the heat to high and reduce the wine by half. Stir in the tomato paste and broth. Add back mushrooms and pearl onions, along with any juices they've collected. Bring to a boil, then lower the heat and simmer for 15-20 minutes.

Combine remaining butter and the flour with a fork; stir it into the stew. Simmer for 10 more minutes, or until sauce thickens to desired consistency.

To serve, spoon the stew over pasta of your choice. Add a dollop of sour cream and garnish with thyme leaves.

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spicy peanut mushroom kale rice bowl

If your weekend looked anything like mine (pizza, Chinese takeout, Tex-Mex... yeesh), this might be the perfect dinner for you tonight!

I've had this recipe pinned forever, and finally decided to try it last week. Holy smokes. This is SO good! We devoured this for dinner, and I ate the leftovers for breakfast and lunch the next day. And then I got really sad that I didn't have it for dinner all over again.

This will definitely be going into the regular rotation in our home, and I hope it will find it way into yours too!

*note: I made the kale salad component of this meal a day ahead of time to allow to flavors to absorb and the kale to soften a bit. Since I followed the recipe for the salad and dressing exactly, I've included the link for you to follow.

Spicy Peanut Mushroom Kale Rice Bowl (slightly adapted from Healthy Happy Life)
serves 4

you'll need:
4 cups cooked brown rice
4 cups Spicy Peanut Ginger Kale Salad
1 lb. mushrooms, sliced (I used cremini - use what you like!)
kosher salt and freshly ground black pepper
1/2 cup red onion, diced
1 teaspoon soy sauce
2 teaspoons olive oil
salt and pepper
2 tablespoons roasted peanuts
for garnish: toasted sesame seeds (I used black and white for color!), chopped scallions

Prepare the kale salad according to the recipe above. As I mentioned, I did this a day ahead of time, but this isn't necessary.

Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms, onions, and a bit of salt and pepper. Saute until tender. Once the mushrooms have cooked down and the onion is translucent, add soy sauce. Add about 1 cup of the kale salad to the skillet and toss gently. Remove from heat and let sit.

To serve, top brown rice with a bit of kale salad, then the kale mushroom skillet mixture. Garnish with chopped peanuts, sesame seeds, and scallions. Grab a fork, and enjoy!

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easy vegan posole

The weather is finally starting to feel like fall here in Dallas, so let's make some soup!

My favorite soup is, hands down, posole. It's spicy, comforting, and oh so delicious. It traditionally includes pork, but when I saw this fabulous vegan version, I knew I had to give it a try. And not only was it easy peasy to make, it was also insanely flavorful and great!

This reheats like a dream, so it was perfect for us to enjoy for dinner and then take for lunch the next day. Definitely give this one a try!

Easy Vegan Posole (adapted from It's All Good)
serves 4

you'll need:
6 tomatillos, roughly chopped (papery layers and stems discarded)
1 red onion, peeled and roughly chopped
2 jalapenos, seeded and roughly chopped (or leave some seeds in for more heat)
olive oil
kosher salt
4 cups vegetable stock
3 sprigs cilantro
1 (28 oz.) can hominy, drained and rinsed
1 avocado, diced, for garnish
1 lime, cut into wedges

Preheat oven to 450 degrees F.

Toss the tomatillos, onions, and jalapenos in olive oil and a bit of salt on a sheet pan or large baking dish. Roast in the oven until they're just beginning to brown, about 20 minutes.

Transfer the roasted vegetables to a blender along with 1 cup of stock and puree until completely smooth (be careful when blending hot ingredients!). Transfer the mixture to a large pot with the remaining stock, cilantro, and hominy. Bring to a boil, then lower the heat and simmer for 15 minutes. Taste and season with salt as necessary.

Remove the cilantro sprigs. Divide soup into bowls and garnish with avocado and lime juice. Enjoy!!

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late-night pasta

From the comments and emails I've been getting from y'all, it looks like we all need more quick and easy dinners for the always-busy fall months. So here we are!

This is not only quick and easy, it's also one of my absolute favorite dinners. The simplicity is what makes it so good. It's totally family-friendly, but also feels a little special (the egg addition really makes it). Chances are you have these ingredients lying around already, so you can whip it up in no time at all (hence the name). So what are you waiting for?

Late-Night Pasta (adapted from Martha Stewart)
serves 2

you'll need:
6 oz. spaghetti or tagliolini
olive oil
1 1/2 teaspoons coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup freshly grated Pecorino Romano (or sub Parmesan, if you prefer)
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped Italian parsley
Kosher salt

Bring a large pot of water to a boil. Salt well, add pasta and cook according to package directions.

Meanwhile, heat a  tablespoon of olive oil over medium heat. Add onion and 1/2 teaspoon black pepper. Cook for 2-3 minutes, until onion begins to soften.

While onion is cooking, heat 1 tablespoon butter in a small skillet over low heat. Crack eggs into skillet and cook until whites are just set, about 5 minutes.

Add garlic and red pepper flakes to skillet with and onion and stir to combine. Add 1/4 cup pasta water to the skillet. Drain pasta and add to skillet. Add 3 tablespoons butter and reduce heat to low. Add cheese and toss until well-combined.

Divide pasta between 2 bowls. Top with egg and parsley. Add some cracked black pepper, and devour!

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creamy avocado and corn quinoa salad

As promised... more corn!

With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.

In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.

This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!

Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings

you'll need:
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
1 avocado
salt and pepper

In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.

Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!

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blue corn black bean burgers

I consider myself somewhat of a black bean burger connoisseur. If there's one on a menu, I'm probably getting it.

Y'all. These are the BEST black bean burgers!

These are so easy to make, you can prepare them ahead of time, and they're absolutely delicious! The key is the crushed blue corn tortilla chips and lots of sharp cheddar cheese. I mean, how can that be bad?!

This would be fabulous for a Fourth of July cookout if you wanna make them on the grill instead of the stovetop! I'd recommend putting them on a pan on top of the grill, since black bean burgers can sometimes fall apart. That will make them easy to flip and keep them together.

Blue Corn Black Bean Burgers (slightly adapted from Fitness Magazine)
yields 4 burgers

you'll need:
1 (15 oz.) can black beans, drained and rinsed
1/2 cup finely crushed blue corn tortilla chips (I'm obsessed with the ones from Garden of Eatin')
1/3 cup salsa, plus more for serving
1/2 sharp cheddar cheese, shredded
1 large egg, beaten
1 scallion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
olive oil
4 toasted hamburger buns (store-bought or homemade: I used this beloved recipe)
1 avocado, for serving

In a large bowl, use a potato masher or the back of a fork to mash beans until chunky, leaving some partially whole. Stir in crushed chips, salsa, cheese, egg, scallion, salt, and pepper. Allow mixture to sit for at 10 minutes.

Use your hands to form 4 patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 45 minutes and up to overnight.

Heat a bit of olive oil in a large skillet over medium heat. Add patties to pan and cook for 4-5 minutes. Flip and cook the other side for another 4-5 minutes.

Serve burgers on toasted buns topped with slices of avocado and as much salsa as you'd like. Enjoy!

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sweet corn zucchini lime pizza

Tomorrow is the first official day of summer! What's on your summer to-do list?

I've got one thing for you already: make. this. pizza. This pizza just screams summer with zucchini, corn, cilantro, lime... total summer perfection. If you have a grill, make it on the grill and make it that much more summery. 

Since we don't have a grill, I fired up our oven to an ungodly temperature in the Texas heat. But it was SO worth it for this pizza! I'm seriously in love with it, and already can't wait to make it again.

Make this to kick off the official start of summer - you won't be sorry!!

Corn Zucchini Lime Pizza (dough from this no-knead recipe; pizza recipe from Shutterbean)

you'll need:

1 whole wheat pizza dough

cornmeal, for sprinkling

1 zucchini, very thinly sliced

1 cup fresh sweet corn

1 tablespoon olive oil

1/2 cup sliced red onion

1 jalapeno, seeded and thinly sliced

1/2 cup feta

1/2 grated parmesan

1/2 bunch cilantro, roughly chopped

red pepper flakes

salt and pepper

2 limes

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss zucchini and corn in a bowl with olive oil.

Sprinkle a bit of cornmeal on parchment paper, then top with pizza dough and press out to a thin pizza (if it springs back, simply allow it to rest for 5 minutes and come back to it). Brush the crust lightly with olive oil (I used a garlic-infused olive oil). Top with zucchini, corn, red onion, jalapeno, feta, parmesan, and cilantro. Sprinkle with a bit of salt and pepper, then squeeze the juice of 1 lime over the entire thing.

Carefully(!) remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is beginning to brown and bubbly.

Allow to cool for at least 5 minutes before slicing. Serve with an extra sprinkling of feta and cilantro with lime wedges on the side. Now devour.

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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fiesta quinoa bowl

Life right now... it's a little insane.

As a teacher, May is always the craziest month. It's full of programs, field trips, final tests and, of course, the anticipation of summer ahead.

It's easy, no fuss dishes like this one that help me out in May. This Mexican-inspired vegan dish is simple and delicious, and perfect for healthy lunches all week long.

Here's to feel-good food and powering through!

Fiesta Quinoa Bowl
serves 4

you'll need:
2 tablespoons olive oil
1 chopped small onion
1 chopped red bell pepper
1 seeded and chopped jalapeno
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 (15 oz.) can of black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa
2 cups vegetable broth
salt and pepper to taste
for serving: lime wedges, cilantro, sliced jalapenos (optional)

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer. Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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spinach fettucine with baked feta, peas and breadcrumbs + Vegetable Literacy giveaway!

Time for another cookbook giveaway! I'm so excited to share this one with y'all. Deborah Madison's new Vegetable Literacy is a total triumph. In it, you'll not only find fabulous recipes for any and every kind of vegetable you can imagine, but she also explains the relationship between vegetables and how that knowledge can lead to perfectly paired flavors in cooking. I have learned SO much already!

Aside from all of the amazing information, there are of course tons of awesome recipes (over 300!). Some I'm looking forward to trying include:

Griddled Artichokes with Tarragon Mayonnaise
Braised Endive with Gorgonzola
Smoky Kale and Potato Cakes
Fragrant Onion Tart
Carrot Almond Cake with Ricotta Cream

I mean seriously, how good do those recipes sound?!

The recipe below is so simple and lovely. In the book, Madison uses ricotta rather than feta, but 1. I had a giant block of feta that needed to be used (that's what happens when you can't stop cooking from the Jerusalem cookbook) and 2. husband is not a huge fan of ricotta. Feta worked beautifully and gave it an excellent tang, but I imagine that ricotta is absolutely divine.

***Now for the giveaway details! I'm thrilled to have an extra copy of Vegetable Literacy to give away to one reader! To enter, simply leave a comment below telling me your favorite vegetarian dish - could be a side, a main course, a salad, an appetizer - whatever! (Feel free to link to recipes if it's something you found or have online.) I'll choose a winner at random next Friday (April 12). Good luck!

Spinach Fettucine with Baked Feta, Peas and Breadcrumbs (adapted from Vegetable Literacy)
serves 2

you'll need:
olive oil
1 cup feta cheese
3 tablespoons panko bread crumbs
1/2 lb. spinach fettucine (or pasta of your choice)
1 tablespoon butter
1/3 cup onion, finely diced
1 1/2 teaspoons fresh rosemary, minced
1 cup peas
1/2 cup water
grated zest of 1 lemon
salt and pepper
2-3 tablespoons grated Parmesan
2 tablespoons toasted pine nuts

Preheat oven to 375 degrees F. Lightly oil a small baking dish with olive oil and swirl to coat. Pack the feta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes, or until the cheese has begun to set and brown on top. Remove from oven and sprinkle bread crumbs over the cheese. Return to oven for 10 minutes, or until the breadcrumbs are browned and crisp. Set aside to cool while you make the rest of the dish.

Bring a pot of water to a boil and salt it generously. Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat the butter in a small skillet over medium heat. Add the onions and rosemary and cook until softened, about 3 minutes. Add the peas, water, and lemon zest. Simmer until the peas are bright green and tender, about 3 minutes. Season with salt and pepper to taste.

To serve, toss the pea mixture and the pasta together. Divide the feta between 2 plates. Spoon pasta and peas over the top and sprinkle with grated Parmesan and pine nuts to finish. Enjoy!

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martha's mac and cheese

I'm sure you've heard about it. This is the stuff legends are made of.

I still remember my mom making Martha Stewart's macaroni and cheese for the first time. I was in high school, and had some friends over to study for some test we had the next day. In the next room, my mom (who is, if you haven't figured it out from my gushing about her before, the best home cook I have ever known) was whipping this up for us. When she came in the room and served us big bowls of the best mac and cheese EVER, it was over. No more studying; it was food coma time.

There are so many different recipes for mac and cheese out there. I love trying creative twists (like this one!). But this recipe really just is the best. It's creamy and cheesy and classic.

You haven't tried it yet? Well then it's food coma time.

Disclaimer: This makes a ridiculous amount of mac and cheese. The recipe says it makes 12 servings, and it really does...maybe more. I've halved the recipe before and it still makes enough to feed an army. NOT that this is a bad thing. Just wanted ya to know.

Martha's Mac and Cheese (adapted from The Martha Stewart Living Cookbook)
serves 12

you'll need:
1 stick unsalted butter
6 slices white bread, crusts removed, torn into small pieces
5 1/2 cups milk (I used 2%)
1/2 cup AP flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 tsp black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese
2 cups grated Pecorino Romano cheese
1 lb. macaroni

Preheat oven to 375 degrees F. Spray a 3-quart casserole dish with cooking spray and set aside.

Place bread pieces in a medium bowl. Melt 2 tablespoons of butter in the microwave. Pour the melted butter into the bowl with the bread and toss. Set aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a skillet over medium heat. When the butter bubbles, add the flour. Cook for 1 minute, stirring constantly.

While whisking, slowly pour in the hot milk a little at a time. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 10 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Pecorino. Set aside.

Bring a large pot of well-salted water to a boil. Cook the macaroni until just under al dente (about 1 minute under what the package directions call for). Drain macaroni in a colander and rinse under cold running water to stop the cooking. Drain well. Stir macaroni into the cheese sauce.

Pour the mixture into a prepared dish. Sprinkle the remaining 1 1/2 cups cheddar, 1/4 cup Pecorino, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Allow to cool for about 5 minutes before serving.

You can't go wrong with this. Just do it!

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orecchiette with yogurt, peas and chile + Jerusalem cookbook giveaway! {closed}

I've already gushed about how much I love the Jerusalem cookbook, but let's go there again.

I bookmarked this recipe to try right off the bat. It sounded just like something I would love, but I put off making it for a bit because I wasn't sure how much my meat-loving husband would love it for dinner. But when I found myself with just the right amount of all of these ingredients leftover from other recipes, I decided I'd just go for it anyway. And, oh my dear, I'm SO glad I did. This was one of my favorite meals we have eaten in months. Obsessed. In LOVE. And you know what? Meat-loving husband was too! From the tangy yogurt sauce to the spicy chili oil and perfect crunch from the pine nuts... this is utter perfection in a bowl.

This cookbook has not ceased to amaze me. I've read through it so many times, I feel as though we are friends. A few other dishes I'm hoping to try soon from Jerusalem include:

Barley risotto with marinated feta

Turkey and zucchini burgers with green onion and cumin

Roasted chicken with Jerusalem artichoke and lemon

Red pepper and baked egg galettes

Clementine and almond syrup cake

Happily, I have an extra copy of this lovely book, and I'd love to give it to one of you!

***To enter the giveaway, simply leave a comment below telling me the name of a cookbook that you dearly love. I'll pick a winner at random at the end of this week. Good luck!

Orecchiette with yogurt, peas & chile (adapted from Jerusalem: A Cookbook)
serves 2-3

you'll need:
1 1/4 cups nonfat Greek yogurt
1/3 cup olive oil
2 cloves garlic, minced
1/2 lb. frozen peas, thawed (I do this by simply running them under warm water)
1/2 lb. orecchiette pasta (or any pasta you like; the original recipe uses conchiglie)
1/4 cup pine nuts
1 tsp red pepper flakes
3/4 cup fresh basil, roughly chopped
4 oz. feta cheese, broken into chunks
1/2 teaspoon salt
1/4 teaspoon pepper

Put the yogurt, 3 tablespoons of the olive oil, the garlic, and 1/3 cup of peas in a blender or food processor. Blend until it becomes a smooth sauce and transfer it to a large mixing bowl.

Cook the pasta in salted boiling water according to the package directions. As the pasta cooks, heat the remaining olive oil in a pan over medium heat. Add the pine nuts and red pepper flakes and cook for about 3-4 minutes, until the pine nuts are golden and fragrant.

Drain the cooked pasta, shaking well to get rid of excess water. Add the pasta gradually to the yogurt sauce (adding it all at once might split the yogurt). Add the remaining peas, basil, feta, salt and pepper and toss gently. To serve, transfer to individual bowls and spoon over the pine nuts and chile oil.

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vegetarian gumbo

I. loved. this. meal. This is hearty and super filling, but light and good for you. Win-win. It's a gumbo-ish veggie chili with the perfect amount of heat. Although I made this when Miles was out of town last week, I think even he wouldn't miss the meat; it's that satisfying. But if you'd like to add meat, I think chicken or shrimp would be lovely.

I made this on the stovetop, but I imagine it would work beautifully in a slow cooker as well. I'd just throw it all in there and let it go for about 3-4 hours on high or 6-8 hours on low. You also probably want to bump up the spices a bit, as they tend to mellow significantly in the slow cooker. Let me know if you try it in the slow cooker; I'd love to know how it turns out!

However you make it, I hope you enjoy it as much as I did!

Vegetarian Chili Gumbo (adapted from Oh Ladycakes)

serves 4-6

you'll need:

2-3 tablespoons olive oil

1 onion, diced

1 jalapeno, diced

1 red bell pepper, diced

3 cloves garlic, minced

1/4 cup tomato paste

2 tablespoons lemon juice

4 cups vegetable broth

1 (14 oz.) can great northern beans

1 (14 oz.) can garbanzo beans

3 stalks celery, thinly sliced

3/4 cup sliced okra

2 teaspoons chili powder

1 teaspoon ground paprika

1/4 teaspoon ground ginger

1/8 teaspoon cinnamon

couple dashes of cayenne (or to taste)

1/4 cup light sour cream

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

Heat the oil in a large saucepan over medium heat. Add onions and cook for 2-3 minutes. Add jalapenos and bell peppers and saute for 1 minute. Add garlic and saute for 1 more minute. Mix in the tomato paste and lemon juice and stir for about 30 seconds. Add the vegetable broth. Cover and bring to a boil.

Once boiling, stir in the beans, celery, okra, and spices. Reduce heat to the lowest setting and cover. Let simmer for about 2 hours, stirring occasionally. After 2 hours, mix in the sour cream and let simmer for 30-45 more minutes. Add salt and pepper (add more to taste).

I served ours with saffron rice and garnished with green onions, but ate it for several days afterwards on its own. Either way, it's fabulous! Enjoy!

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overnight buckwheat pecan pancakes

I'm not sure there's anything more comforting than a big stack of pancakes in the morning. Most people have a preference on their pancakes - thin, thick, cakey, fluffy... but I don't discriminate. I love the lightness of ricotta pancakes, the warmth of gingerbread pancakes, the sweet treat of chocolate chip pancakes... love, love, love them all.

These pancakes are a new favorite. Using buckwheat flour gives them such a hearty flavor, and the crunch of pecans is just right. These are filling, feel-good pancakes that guarantee a perfect start to a lazy weekend morning - whip them up the night before, and in the morning you're only minutes away from a lovely breakfast.

Overnight Buckwheat Pecan Pancakes (adapted from Food Loves Writing)
makes about 15 generous pancakes

you'll need:
1.5 cups buckwheat flour
1/8 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, melted
3 eggs
1 teaspoon vanilla
1/2 nonfat Greek yogurt
1 cup skim milk, plus more as needed
about 1 cup chopped pecans

Combine flour, sugar, baking soda and salt in a large bowl. In a separate bowl, combine melted butter with eggs, vanilla, yogurt and milk. Add wet ingredients to dry. Cover with plastic wrap and refrigerate overnight.

In the morning, take the batter out of the fridge. Stir well and add milk to thin it out to the consistency you want. Heat a bit of butter in a large skillet. When skillet is hot, ladle batter into pan. Sprinkle pecans on batter. When bubbles form on the top, flip the pancakes to cook on the other side.

Serve with butter and good maple syrup. Happy Friday, y'all!

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lightened up neiman marcus tortilla soup

one of my favorite places to eat in dallas is the mermaid bar in neiman marcus. it's chic (duh), and i can play at the makeup counters on my way out, but most importantly - they make this soup. if you've been, you know this isn't normal brothy tortilla soup. it's ultra-thick (like the texture of a chowder) because it's thickened with corn tortillas!

this is a much lighter version of their fabulous soup; it is the new year, after all. :) i thought i'd miss some of the richness (they use heavy cream and nacho cheese sauce to make it even thicker), but this is still so hearty and tasty, you won't bat an eye. so that's a win!

lightened up neiman marcus tortilla soup (adapted from neiman marcus cookbook)
serves 4

you'll need:
1 tablespoon olive oil
1 cup diced onion
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chile powder
1/2 teaspoon dried oregano
dash of cayenne
1/2 cup crushed tomatoes
3 cups low-sodium chicken broth
1/2 cup water
5 corn tortillas, torn into small pieces
1/2 cup skim milk (optional - leave out for vegan. the milk adds a little creaminess, but it's not necessary !)
2 tablespoons chopped cilantro, for garnish (optional)

heat olive oil in a large pot over medium heat. add the onion and bell pepper and sauté until soft, about 4 minutes. stir in the garlic cloves, cumin, salt, chile powder, oregano, and cayenne and sauté for about 2 more minutes. add the tomatoes and chicken broth and water and bring to a boil. turn down the heat to low and add the torn tortilla pieces.

let the soup simmer for about an hour, stirring occasionally. add the milk, is using, and simmer for 15 more minutes. check for seasoning and add salt and pepper as needed.

ladle into soup bowls and garnish with cilantro, or whatever you like. now get onto neiman marcus online and buy a lipgloss or two. it's part of the experience, after all.

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spicy black eyed pea fritters

HAPPY NEW YEAR!!!!

i hope y'all had a great night last night ringing in 2013! i can't believe how quickly 2012 came and went. a lot happened - miles and i got married(!), i finally made a bundt cake without destroying the cake and my self-esteem, and i started this little blog! i'm so excited to see what 2013 has in store...

it's a southern tradition to have black eyed peas on new years day. why? well, like most superstitions, there are a million answers to that. but my reason - they taste good! and fried up with jalapeños and cheese? well, you know me. :)

spicy black eyed pea fritters
makes about 6 fritters

you'll need:
2 tablespoons olive oil
1 egg
1 can black eyed peas, drained, rinsed, and mashed with a fork
1 jalapeño, diced
1/3 cup cheddar cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour

heat olive oil in a skillet over medium-high heat.

in the bottom of a large mixing bowl, lightly beat your egg with a fork. add black eyed peas, jalapeño, cheese, salt, pepper, and flour and stir until well-mixed.

with a large spoon, scoop mixture and drop into the hot skillet (i fit 3 at a time into my skillet). flatten the mounds slightly with the spoon and cook 2-3 minutes. flip fritters and cook another 1-2 minutes. transfer to a paper towel-lined plate to drain excess oil and cook the rest of the fritters the same way.

serve these with a dollop of greek yogurt or sour cream on top, and enjoy!

wishing you all lots of love, fun, and yummy-ness for the coming year. here's to 2013!

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