A quick and easy Tahini Yogurt Sauce that pairs perfectly with gyros, shawarma, and falafel. Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon Scale 1 7-ounce container Fage 2% Greek Yogurt 3 tbsp Greek tahini paste Juice of half a lemon (about a tablespoon) […]
We’re suckers for just about everything pumpkin spiced, which makes fall a particularly treacherous time for staying on track. Save yourself some guilt with one of these pancakes. Better yet, cut one into strips to dip into a ridiculously simple (and equally delicious) spiced almond yogurt sauce. Print clock icon cutlery icon flag icon folder […]
We’re fans of Owl’s Roost Farm’s “Stir Fry Greens”, a revolving mix of baby greens (such as mustard, kale, arugula, etc.), which can be used fresh or cooked in a myriad of creative ways. The mix is a bit different each time throughout the season but is always versatile and fresh as can be. This […]
Got a house full of picky holiday guests? We’ve got grain-free, gluten-free, paleo, keto, and vegan side dishes that are sure to please everyone and keep you on the “nice” list. Pictured: Roasted Cauliflower Stuffing (traditional sausage version) Garlic Lemon Broccolini Oven Roasted Asparagus (vegan option) Brussels Sprouts with Bacon and Shallots Feta and Herb […]
Our Grain-Free Strawberry Rhubarb Crumble recipe is part of our Eat Local Series, featuring red rhubarb we bought from Twin Maple Orchard & Gardens at North End City Market (more info following recipe). No point in delaying the deliciousness. Get to it! Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon […]
Cabbage soup is often overlooked, which is a shame because it’s awesome…and budget-friendly. Our Instant Pot Vegan Cabbage Soup is easy to make and packed with flavor, nutrients, and fiber. It’s also low in calories, fat, and carbs, so everybody wins. For a non-vegan option with added protein, use beef or chicken bone broth instead […]
There are two types of people in the world: those who like eggplant and those who don’t know they like eggplant. Freshly armed with a mountain of garlic from Broadview Farm and Gardens, we saw a pile of perfectly ripe eggplants at North End City Market and took it as an obvious sign to go […]
Our Roasted Baby Turnip Breakfast Skillet recipe is part of our Eat Local Series, featuring ingredients from Northern Illinois and Southern Wisconsin growers and farmers markets. This quick and easy skillet is made with mild baby turnips and free-range eggs from Broadview Farm and Gardens (more information following recipe). Prep is a snap since there […]
Rich dark chocolate with a cinnamon spice kick is exactly what your day needs. Our Spiced Vegan Chocolate is also refined sugar-free. Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon Scale 1/4 cup high quality Dutch process cocoa powder, packed 2.5 ounces cacao butter […]
They say necessity is the mother of invention and we couldn’t agree more. We really wanted some chocolate today but were…well…fresh out (incredible). We also revisited our failure to communicate with the discovery that the cocoa powder container was almost empty. Without further ado, this is the true story of how we discovered Lakanto’s Drinking […]
We got our hands on a rainbow of fresh bell peppers from Zanders Elmhurst Farm at HCC Realty Farmers Market/Colonial Village and paired them with some oven roasted portobello mushrooms and onions to make Roasted Portobello Fajitas. If ever there was a recipe capable of converting mushroom skeptics, it is this. When you’re using farm […]
Our family has a Schrute-level love of beets. Red or golden, roasted and dressed or Cajun style, and even raw. We used fresh beets from Yaeger’s Farm Market in DeKalb, IL (more info following recipe) to make this simple Shredded Beet Salad that is delicious as-is and versatile enough to serve as the base for […]
Gazpacho is the most interesting dish you’ve heard of but have never tried due to your ambivalence about “cold soup”. We contend that it is absolutely delicious when made with quality ingredients. We like to prepare a base mixture two different ways in what we have ingeniously dubbed Two-way Gazpacho. One is creamy and smooth […]
We’re fans of Persian cucumbers for Fattoush Salad, but they also make great pickles and are available year-round. Refrigerator Pickles are easy to make and allow you to control key ingredients like salt and sugar. A simple brine acts as a universal base for simple garlic and dill, a more complex batch with mustard and […]
