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Grace Dickinson

Farro and White Bean Vegetable Soup

Farro and White Bean Vegetable Soup

Hey there blog fam. It’s been awhile.

I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily, and I’m hoping to start livening up this blog again as we move into winter.

Someone hold me to that.

Farro and White Bean Vegetable Soup

First up is this vegetable-loaded soup, a detox-inspired creation stemming from just a little too much prior holiday feasting. If you’re like me and turn into a cookie monster whenever sweets are in sight, likely you’ll benefit from a recipe like this right now, too.

It’s light, yet warming and hearty from ingredients like farro, one of my new favorite grains, and serves as a one-pot meal you could make on both weeknights and/or for a quick, cozy weekend lunch.

Farro and White Bean Vegetable Soup

Feel free to serve this with a side of crusty bread. However, each bowl can easily function as a meal in itself, with beans, grains, and veggies all filling every bite.

Use less water for more of a stew, or add an extra cup and an additional dash of salt if you seek a lighter end result.

Kale

Here’s to hoping I have a new recipe for you before the year’s end. In the meantime, thanks for sticking with me.

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White Beans with Kale, Sun-dried Tomatoes and Olives

White Beans with Kale, Sun-dried Tomatoes and Olives

One of my favorite fellow Philly food blogger friends, Emily, recently made a big move to New York.

I’ve been missing dinner dates with her ever since.
White Beans with Kale, Sun-dried Tomatoes and Olives

After numerous failed attempts to plan a “Skype cooking session” together, the chance finally presented itself for me to head up and see Emily’s new place and get back into the kitchen with her.

We immediately got to scheming up dinner plans — soup for the first snowy night of the year!  — and Emily kickstarted the blender to create some homemade almond milk for the next morning’s breakfast.
White Beans with Kale, Sun-dried Tomatoes and Olives

As two food bloggers, of course we also set out to create a new recipe for y’all, and this Italian-inspired white bean dish over quinoa is what we settled upon.

The salty combination of olives and sun-dried tomatoes is one I could eat on the regular, and for me, acts as the centerpiece of this meal.
White Beans with Kale, Sun-dried Tomatoes and Olives

A generous helping of kale gets added to the mix as does a splash of acidity from some lemon and a punch of garlic, all together working to take white beans to the next level.

We loved this meal because it’s so full of flavor (shout out to the toasted pine nuts, too!) but also incredibly healthy — a welcoming addition to a holiday season full of richness and decadent treats.

We used quinoa as the base for this dish, but feel free to play around and get creative with the grain!

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Vegan Brussels Sprouts Sliders

Vegan Brussels Sprouts Sliders

Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!

I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Vegan Brussels Sprouts Sliders

Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.

“Brussels sprout buns? Genius!”

The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.

The recipe was destined for a repeat.

Vegan Brussels Sprouts Sliders

This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.

Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)

I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.

These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!

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Roasted Cauliflower with Olives and Raisins

Roasted Cauliflower with Raisins and Olives

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

Roasted Cauliflower with Raisins and Olives

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Olives and Almonds

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

Roasted Cauliflower with Raisins and Olives

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Cauliflower

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Roasted Cauliflower with Raisins and Olives

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

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Pumpkin Spice Amaranth Muffins

Pumpkin Spice Amaranth Muffins

Fall has arrived and so too has butternut squash, both in my mom’s garden and at my local farmer’s market.

I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.

Pumpkin Spice Amaranth Muffins

With a full tupperware container of leftover butternut, I decided to pull out my spatula and basque in one of my favorite cool-weather activities — baking.

Muffins became the mission and pumpkin spice the theme.

Pumpkin Spice Amaranth Muffins

In honesty, I’m definitely not one of those PS-obsessed gals, and in fact, I actually kind of despite the trend. From cereal to yogurt to bagels to popcorn, the amount of pumpkin spice flavored foods is getting out of control. Pumpkin pie spice english muffins…really?!

Although in muffins…that’s a different story. The spice combination worked quite well with this recipe, and left the whole kitchen smelling like autumn upon baking. Love.

Also, fun fact: I learned last year, most canned pumpkin is made up primarily of squash. So, no need to blink twice when you see this recipe swapping pumpkin puree for mashed butternut.

Pumpkin Spice Amaranth Muffins

In my mission, I also set out to use amaranth flour, which I’ve had idling in my cabinet for some time now. It’s a gluten-free, high-protein flour, which makes it great for adding a boost of nutrition.

I haven’t been able to find many recipes that utilize it, so if you have a favorite way of cooking/baking with the flour yourself, please do share!

Pumpkin Spice Amaranth Muffins

I find these muffins best served slightly warm with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’re in for a true seasonal treat, perfect as a cozy snack or senses-awakening breakfast.

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