Millet & Lentil Polenta with Roasted Veggies

This recipe uses pseudograin (a seed that acts like a grain) millet and lentils instead of ground corn meal for a mineral- and protein-packed base that’s very similar to polenta. I topped it simply with the roasted vegetables I happened to have in my fridge this week, so feel free to use use what you’ve…

Read More »

Farro & Fennel Salad With Roasted Carrots

Coming in hot with a new iteration of my Spring Kitchen Capsule in the form of another satisfying spring salad. So far I’ve loved having a go-to shopping list of seasonal produce and a limited selection of pantry items. I tend to want to buy things as soon as I run out of them, squirrel…

Read More »

Cauliflower Old Bay Burgers

Veggie burgers with a crab cake-like kick. Old Bay is a blend of paprika, mustard powder, celery salt, red pepper flakes, black pepper, and a few other spices. It’s savory and a little spicy and is amazing on seafood and veggies. I’m particularly into putting it on homemade oven fries (if you want the recipe…

Read More »

Strawberry Crunch Salad with Chicken + Balsamic

Heyo! We’re back today with another substantial spring salad and this one contains two things I used to be pretty iffy about: 1. Fruit in salad and 2. Chicken. First of all, fruit in salad. I get it, it seems wrong at the outset. Sweet and savory seem contradictory, but as anyone who’s ever gone…

Read More »

Farro + Asparagus Salad with Shallot Honey Mustard Vinaigrette

We’re playing with spring kitchen staples today in the first of the Satisfying Spring Salad combos. Salads are what I’ve been craving most lately now that the weather is warmer and everything is turning green again. I’ve been loving farro in these salads as a hearty and chewy contrast to the fresh greens and crunchy…

Read More »