RECIPES
ABOUT
NEWSLETTER
COOKBOOK
SAVED RECIPES

Navigation

Home
About Us
Recipes
My Saved Recipes
Cookbook
Newsletter
Contact

Social

Instagram
Facebook
Pinterest
Twitter

Summer Panzanella with Squash

Though pattypan squash is my top choice, you can use any summer squash you have on hand to make this bright, bold late summer panzanella.

Hold your pumpkin bread – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash are both great), but I found pattypan squash at the farmers market and had to try it! I considered making a totally different pattypan squash recipe by stuffing and baking it, but I didn’t want to turn the oven on. Then I noticed that I had some really stale bread, so this hearty, delicious pattypan squash panzanella was an obvious choice. I’m a HUGE fan of panzanellas, or Italian bread salads (see…

TO THE RECIPE >>>>

Quinoa Veggie Wrap

A veggie wrap is the epitome of flavor + convenience. These pesto & quinoa salad-stuffed veggie wraps are bright, fresh & perfect for taking on the go.

summer / gluten free

In my opinion, the world cannot have too many quinoa salads. Don’t get me wrong, I love the other grains too – farro, millet, and wheatberries are all lovely – but my real go-to grain is quinoa. I love to make a big batch and keep it on hand, as it’s the perfect catch-all for the vegetables, nuts, and cheeses that I usually have around. Of course, since this salad was destined for a picnic without any silverware, I decided to have my cake (salad?) and eat it too by stuffing it in a veggie wrap. My Veggie Wrap Filling The hearty, fresh…

TO THE RECIPE >>>>

Eggplant and Roasted Tomato Salad

A trip to Italy inspired this delicious, 10-ingredient salad recipe. Packed with roasted tomatoes, eggplant, and basil, it's a perfect summer dish.

summer / vegan / favorites

I keep a food journal when we travel. It’s nothing fancy, just a little book that isn’t my iPhone. There are no pictures or charming doodles… there aren’t really even sentences, just scribbles of ingredients and descriptions of what we ate and where. Some dishes, I’ll try to recreate at home, but not all of them. The chosen few that make it into my kitchen come down to a few criteria: how badly I crave something, the ability to decipher my chicken-scratch handwriting, and the availability of similar ingredients. This eggplant and tomato salad (a take-away lunch I ate one day at Roscioli) easily checked all…

TO THE RECIPE >>>>

Peach, Basil & Radicchio Salad

summer / salads / vegetarian

So… it turns out that it actually is possible to have too much gelato. It’s also possible to have too much burrata, too much bread, and too much pasta… Normally, my matcha and kale-loving self would say that these truths are obvious – but when in Rome… well, you know the rest. We created this post on the day of the vacation when I needed salad most. Not that it’s hard to find good salads in Rome, but we enjoyed spending our early evenings on this terrace of the Airbnb apartment where we were staying. Earlier that morning, we picked up a…

TO THE RECIPE >>>>

Peach & Plum Caprese Salad

summer / vegetarian / gluten free

First, thank you all SO much for your Italy foodie suggestions, the other day! They are all so so helpful. I’m writing this from the terrace of our small, yet very awesome, airbnb apartment in Rome. It’s picturesque, I’m not going to lie. What’s less idyllic is this jet lag. I always expect it to get easier, but every trip it seems to hurt a little more… of course, nothing I’m sure a little gelato won’t fix. Before we head out for the day, I wanted to share this simple peach salad I made a few weeks ago with the sweetest Texas peaches &…

TO THE RECIPE >>>>

Watermelon Feta Salad with Kale & Avocado

Nothing beats this cooling watermelon feta salad in the summertime. With a bright dressing & lots of crisp veggies, it's a yummy, refreshing lunch.

summer / salads / gluten free

I love kale, and I love summer… therefore this might be my perfect salad. The temps aren’t too high here just yet but with all of the crazy rain we’ve been having, the humidity makes it sweltering to say the least. This watermelon feta salad is as refreshing as it gets – cool, crisp watermelon, fennel, and cucumber are mixed with creamy avocado and feta cheese. It’s pretty much everything I love tossed into a bowl. This is a greener version of this spicy watermelon salad that I love. The kale idea came from a salad that I regularly get at Snap Kitchen, a…

TO THE RECIPE >>>>

Green Bean & Purple Potato Salad

spring / salads / gluten free

If you’re at a picnic, do you go for the potato salad or the cole slaw? I’m a cole slaw person always – the really sweet mayonnaise-y kind. But potatoes smothered in mayo? No thanks. Why is cabbage in mayo better than potatoes in mayo? No clue. But while I don’t go for “potato salad,” I do like a potato salad. Of course, what I mean is that this is a salad… with potatoes (and green beans and yellow wax beans and some other things). Instead of mayo, it’s dressed with everything that I think goes best with potatoes: olive oil, good dijon…

TO THE RECIPE >>>>

Sara’s Strawberry Tabbouleh

A beautiful strawberry tabbouleh recipe adapted from The Sprouted Kitchen Bowl + Spoon by Sara and Hugh Forte. With vegan & gluten-free options, it's great for a picnic.

spring / salads / Sprouted Kitchen Bowl + Spoon

After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because all of it, like this tabbouleh recipe, looks so incredibly vibrant and delicious! The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this tabbouleh recipe…

TO THE RECIPE >>>>

Roasted Artichoke Salad

If you can get your hands on fresh artichokes, make this bright artichoke salad right away. Topped with mint pesto, it's perfect for spring.

spring / salads / vegetarian

It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes. Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort…

TO THE RECIPE >>>>

Spicy Mango & Avocado Rice Bowl

vegan / gluten free / dinner

It’s been feeling summery around here, so I say – let’s bring on the colorful food! Lately, I’ve been slightly obsessed with these black rice veggie sushi rolls that are new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate it for you for awhile now, but the idea of rolling sushi has felt too labor intensive. For us, at-home sushi making is “sometimes” food. It’s reserved for those special nights when the sake is flowing and we have nothing but extra time……

TO THE RECIPE >>>>

Watercress Farro Salad with Tart Cherries

There's no spring lunch I love more than this simple watercress salad. With a delicious blend of textures and flavors, it's a light, yet satisfying meal.

spring / greens / salads

I have a confession to make – I am not only a terrible gardener, but I’m also a terrible herb gardener. They’re so easy to grow, but they’re oh-so-hard to remember to water. Lucky for me, my mom recently came to visit and planted tons of new herbs, including my favorites – basil and mint – just in time to include them in this salad. What would spring be without an herby grain salad, right? This one is packed with chewy farro, peppery watercress, and dried tart cherries, which add a necessary pop of sweetness to balance it all out. I’ve talked about the…

TO THE RECIPE >>>>

PRIOR PAGE

SEARCH RECIPES

breakfast / main-dish / dessert
vegan / gluten free

ALL RECIPES >>

Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

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.

Instagram Pinterest Twitter Facebook

Top Recipes

Healthy Breakfast Ideas
Easy Dinner Ideas
Healthy Lunch Ideas
Best Brunch Recipes
Vegan Recipes
Best Salad Recipes
Best Soup Recipes
Easy Appetizer Recipes

Cooking With Vegetables

Avocado
Beets
Brussels Sprouts
Broccoli
Butternut Squash
Cauliflower
Spaghetti Squash
Sweet Potato

Plant-Based Cooking Basics

Brown Rice
Lentils
Roasted Chickpeas
Farro
Tofu
Tempeh
Quinoa
Zucchini Noodles

HOME
ABOUT
RECIPES
COOKBOOK
SHOP
SUBSCRIBE
CONTACT
PRIVACY POLICY

Click here to view our privacy policy.