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15 Healthy Salad Dressing Recipes

Leave a Comment / salads, soups /

15 Healthy Salad Dressing Recipes These healthy salad dressing recipes are fresh, flavorful, and easy to make. Try just one, and you’ll never reach for the store-bought stuff again! summer / salads — Jump to recipe My simplest tip for anyone who wants to eat more vegetables – and enjoy them! – is to start making a healthy salad dressing at home. Made with a base of extra-virgin olive oil, avocado oil, or Greek yogurt, it’ll be more nutritious than any bottled dressing you can find at the store. But that’s not all – it’ll taste better, too. Unlike most store-bought dressings, a homemade healthy salad dressing isn’t designed to keep for months on end. That means that it can be made with fresh ingredients like herbs, garlic, and avocado. They may not last for weeks on a supermarket shelf, but they will add bold flavor (and nutrients!) to a homemade dressing. Try making one – I think you’ll find that salad has never tasted so good!             0 of 58 secondsVolume 0%                             Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and more, these recipes are perfect for passing at potlucks, serving as dinner side dishes, and enjoying as full meals on their own. Essential Vinaigrettes Break out the oil and vinegar! These easy vinaigrettes come together in minutes.   A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

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Minestrone Soup

Leave a Comment / dinner, lunch, soups /

Minestrone Soup This minestrone soup recipe is a delicious version of the classic Italian vegetable soup. Serve it with crusty bread for an easy vegetarian meal! summer / salads — Jump to recipe Today, I have two goals: to bake a batch of Christmas cookies and to make a pot of minestrone soup. To me, the two go hand-in-hand. After I spend an afternoon baking (and eating!) something sweet, I want nothing more than a warming, nourishing pot of soup for dinner at night. I love this minestrone soup recipe in particular because it’s so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese. It’s super easy and flavorful, and all you need is crusty bread to make it a meal. Cookies for dessert are optional, but highly recommended. Minestrone Soup Recipe Ingredients Here’s what you’ll need to make this minestrone soup recipe: Onion, carrot, and celery – These vegetables create the aromatic base of the soup, known as a soffritto in Italian. You’ll sauté them in olive oil before adding the other ingredients. Garlic – It adds additional depth of flavor to the soup. You’ll stir it in after cooking the onions, carrots, and celery so that it doesn’t burn. Diced tomatoes – For sweet, tangy flavor. Green beans – They add vibrant color and crisp-tender texture to the soup. White or kidney beans – Navy beans, cannellini beans, and red kidney beans all work great! Vegetable broth – Use store-bought, or make your own. Bay leaves, oregano, and thyme – My easy version of a homemade Italian seasoning! These dried herbs add so much complexity to this simple minestrone soup. Small pasta – Think elbows, little shells, orecchiette, or ditalini. I like to cook it right in the soup so that it releases its starches into the broth. Fresh parsley – For garnish! Fresh basil would be excellent here too. Red pepper flakes – Optional, for heat. And Parmesan cheese – This salty, umami garnish takes the soup over the top. A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

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Basil Pesto Recipe

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Basil Pesto Recipe Pesto is one of my favorite condiments to keep on hand. Try these easy, fun pesto recipe variations to brighten pasta, salads, roasted veggies & more! summer / salads — Jump to recipe One of my favorite things about summer is the bounty of fresh herbs that are just outside my doorstep. Fresh herbs make any meal instantly more flavorful and beautiful. My favorite thing to do with all of those fresh herbs (aside from sprinkle them on everything) is to make pesto! It’s especially great for lazy summertime cooking. I like to dollop it on grilled vegetables, pasta, spaghetti squash, salads, eggs, toasted bread, pizza, sandwiches… you get the idea. With just a few easy steps, it makes anything an instant tasty meal, whether you feel like cooking or not.   What is pesto, and how do I make it? Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped. Add the basil and pulse again. Next, drizzle in the olive oil with the food processor blade still running. Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese. That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!   A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

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Butternut Squash Soup

Leave a Comment / dinner, soups /

Butternut Squash Soup Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best. summer / salads — Jump to recipe My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work. In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl. We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall.  Butternut Squash Soup Recipe Ingredients To make this easy butternut squash soup recipe, you need 10 simple ingredients: Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash when you buy it! Yellow onion and garlic – These veggies add delicious depth of flavor. Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex. Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash. Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness. Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe. Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love! A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

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60 Healthy Breakfast Ideas

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60 Healthy Breakfast Ideas Stuck in a breakfast rut? Find over 60 healthy breakfast ideas below! With sweet, savory, easy & make-ahead options, we have something for everyone. summer / salads — Jump to recipe fall / baking Stuck in a breakfast rut? Find over 60 healthy breakfast ideas below! With sweet, savory, easy & make-ahead options, we have something for everyone.   Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and more, these recipes are perfect for passing at potlucks, serving as dinner side dishes, and enjoying as full meals on their own. Stuck in a breakfast rut? Find over 60 healthy breakfast ideas below! With sweet, savory, easy & make-ahead options, we have something for everyone.   Healthy Breakfast Oats Oats are loaded with fiber, so they’re a great healthy breakfast! If you’re like me, though, you might run the risk of getting stuck in an oat rut. In college, I ate plain instant oatmeal every day. After four years, I couldn’t stand the stuff. To avoid oat burnout, make sure to vary your toppings! Any nut butter, fresh fruit, dried fruit, yogurt, nut, seed, or ja A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

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