This corn soup is creamy, sweet, and spicy—refreshing, and addictive.
Lee bought buttermilk to make fried shrimp and then realized the recipe he wanted to use didn’t call for it. Needing to use the buttermilk for something and because you can eat a biscuit whenever you dang well choose, we opted for these biscuits.
This recipe was pulled from the Salad Freak cookbook by Jess Damuck which I am 100% obsessed with.
This recipe pairs the soft cheese with stone fruits (HUZZAH!) and tomatoes. I recommend serving this as a side dish and playing around with additional ingredients in the dressing…
This recipe was inspired by the Pollan family’s Farro Fried Rice, found in their book Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family.
It is entirely possible to make a complete meal out of just fritters but I suggest serving these as an appetizer or a crispy side to a healthy salad like this one.
Quick, easy, and flavorful, this salad is a super healthy way for us to ease in the new year and embrace our clean eating goals.
Technically this is a summer recipe but here in Florida, it's basically always hot so I have an excuse to cook this on the grill year-round.
It’s simple — sheet-pan roasted veggies topped with lentils on a bed of non-fat greek yogurt for extra richness.
One of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
The perfect plant-based addition to what Lee has properly titled the “surfer diet” is this savory coconut curried brown rice.
I gravitate to beef and chicken because even though tofu is a great meat substitute, it has always been a little tricky for both Lee and me to make.
It's finally cold here. The temperature fluctuates a lot and as we move into March we've had some of the coldest days yet. Laughably, cold here is only like 55 degrees but I want to get some more soups in the rotation before the temperature stays high.
Usually, we go out for New Year’s Eve and rely on the wonderful hospitality of our favorite restaurants, however, we’re currently located on a barrier island with a limited amount of restaurants.
The first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location.
Since the best way to travel right now is by daydreaming, we are attempting to capture and experience other cultures as much as possible through food; curry is always at top of the list.
We are trying to get back into making homemade pasta again since we dropped off a little after the summer ended so Lee decided to try a Gnocchi recipe.
A chicken sandwich is something I usually crave when I want fast food and I mostly believe whatever I could make at home could never compare.
This is one of those meals that hits all the right notes—bright, salty, fresh, and deeply satisfying.