For this vol-au-vent sauce, I chose carrots, corn, and green peas as vegetables, but there are so many possible variations: mushroom, zucchini, celery, squash… To complete it all, you…

Don't stress about holiday meal planning! These vegetarian Easter recipes are ones that all of your guests will enjoy, whether or not they eat meat.…

This cream of tomato soup is delicious and especially quick to make. In fact, it doesn’t take much longer than opening a can of tomato soup and warming it…

Last weekend, I harvested carrots. Lots of carrots. Tiny carrots. I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall…

It’s no secret: I’m excited about spring. Super excited! While the weather and sunshine and longer days are nice, it’s the gardening that I’m really psyched about. Last summer…

When I make asparagus, nine times out of ten, I roast it. Steamed asparagus is good and sautéed asparagus is better, but neither compare to roasted asparagus. Just like…

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart—kind of like split…

A typical weekend breakfast in our household involves microwaved muffins or string cheese. We’re always busy on the weekends and it seems like from Saturday morning to dinnertime on…

Mushroom stock makes a great vegetarian substitute for beef stock in recipes, but buying fresh or dried mushrooms to make it can be pricey. Our method cuts the cost…