All Posts By:

Grace Dickinson

Garlic and Herb Butternut Squash

Garlic and Herb Butternut Squash

Happy New Year! Here’s to a healthy year ahead, filled with nourishing comforts and plenty of shared experiences in the kitchen.

And a winter full of squash.

Butternut Squash

Squash are one of my favorite remedies for surviving east coast Januarys and Februarys. Their juices, especially those of butternuts, are constantly dripping over the bottom rack of my oven.

So, alas, I’m kicking off 2020 with a recipe that features just that — butternut squash, both its seeds and its flesh.

Garlic and Herb Butternut Squash

Use this garlicky dish as a side to any hearty winter meal, or lather it across slices of crusty toast. The seeds will add a nice crunch to either experience.

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Pumpkin Spice Pumpkin Seed Butter

Pumpkin Spice Pumpkin Seed Butter

Fall has arrived, aka, pumpkin spice season. While you won’t see me drinking down any PSLs, you’ll absolutely catch me putting this pumpkin-pie-scented pumpkin butter on everything. It’s creamy, easy to make, and surprisingly addictive. Slather it on bread, spoon it into oatmeal, or drizzle it on sweet potatoes topped with sliced bananas, apples, and maybe a handful of nuts or coconut flakes. (Trust me, breakfast sweet potatoes are a bomb way to start the day.)

Breakfast Sweet Potato with Pumpkin Seed Butter

Take note, you’ll need a solid food processor to make this, and some patience as you watch the butter swirl round and round. While it seems implausible at the start, the seeds will slowly release their oils as they’re processed, eventually turning the butter from a chalky to an extra smooth consistency.

Feel free to adjust the spices to your liking, and/or perhaps play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.

Pumpkin Spice Pumpkin Seed Butter

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Asian Cucumber Edamame Salad

Asian Sesame Cucumber Salad

The unofficial start to summer has arrived, and all I want to be eating these days is watermelon…and other freshness, like cucumbers.

Consider this sesame-seasoned cuke dish as the perfect picnic bring-along or refreshing side dish. It would pair well with most Asian-inspired meals, like soba noodle salads, kimchi fried rice, or tofu banh mi. It’d also make a nice addition to a wholesome grain bowl.

Edamame packs an extra crunch and a touch of protein alongside the thinly sliced cucumbers, while chili flakes add both spice and color. Be sure to leave a little time at the end for the flavors to mingle.

If you don’t have sesame seeds, crushed peanuts might make for a tasty topping, too!

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Roasted Beet Hummus

Roasted Beet Hummus

If you want to add an instant boom of color to something, toss in a beet.

It doesn’t take more than a few roasted cubes of the earthy root veggie to go from drab to gorgeous, with very little effort required.

Roasted Beet Hummus

Take for instance, this hummus.

In brainstorming appetizer ideas to take to a dinner party, some kind of dip naturally came to mind. I make hummus quite often, and while it’s always a crowd-pleaser, it also feels…unimaginative.

But add a beat (or pesto, sun-dried tomatoes, or other fun ingredient), and hummus becomes among the coolest — and brightest — things on the pre-dinner table.

Cumin

Plus, it’s still hummus, and as I said before, everyone loves hummus. Unless you don’t, and then we can’t be friends.

Beets can be quite powerful in flavor, so I recommend starting out with just 1/4 cup or so once roasted. Make note, however, even the smallest of beets can take up to an hour in the oven, so allow plenty of time for the first step of this recipe.

Roasted Beet Hummus

If you’re a mega-fan, you can always experiment with adding more beets, too, but only a small dose is needed to lend the color.

Serve alongside pita for an easy, yet memorable starter course.

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Easy Winter Vegetable Soup

Easy Winter Vegetable Soup

“It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change.”

— Charles Darwin

Collard Greens

A friend recently sent me this quote, and man does it resonate now more than ever. Sometimes life seems to flip itself upside down. I’ve learned over the years to simply embrace the feelings that come with those sudden changes. To let myself sit with the resulting emotions, while also remembering to keep my head up by doing things I love.

Easy Winter Vegetable Soup

Most often, in times of uncertainty, I take to the kitchen. Cooking has always been a form of meditation for me, and fueling up on nourishing foods always feels right.

Lately, I’ve been doing a lot of that, enjoying many simple, healthful meals, such as this light, yet warming winter soup.

Easy Winter Vegetable Soup

If you’re seeking a little comforting nourishment yourself, this brings plenty of warmth and vegetables to fill your bowl. I like to top the soup with nutritional yeast, but if you’re not on the dairy-free path, feel free to go with a grating of parmesan instead. And be sure to pair it with a side of crusty bread to soak up the broth. A good drizzle of quality olive oil and a sprinkle of salt on the bread is all you’ll need.

Nutritional Yeast

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