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Cherry Tomato Basil Salad

A simple summer salad - perfect for picnics and BBQ's when tomatoes are in season!

I realize… this hardly counts as a recipe. In fact, I can list a whole slew of “recipes” I’ve posted that don’t reinvent any wheel or involve genius ingredient combinations. But it’s summer, and I’m of the opinion that when summer produce is at it’s peak, you should do little with it. That, or I’m starting to get lazy, I’m not sure which. Either way, this not-rocket-science salad was dinner last Sunday night. A simple & pretty way to welcome the first official weekend of summer. It’s a glorified caprese salad, with sweet basil oil and some crunchy raw corn.…

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Lemony Pea Pesto

spring / appetizers / vegetarian

My husband Jack can’t tell a lie. Not because he’s any nicer than the rest of us, he’s just incapable of it. For example, if he made this for me and wanted to hide the fact that it’s made almost entirely of peas, it would go like this: Me: yum, what’s in this? Him: um… well not peas, that’s for sure. It’s endearing, really. He’s the most trustworthy guy you’d ever meet because he doesn’t know how to be any other way. So now that this post is going up, the cat’s out of the bag and I have a teeny…

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Strawberry Balsamic Crostini

summer / appetizers / berries

I have a soft spot for the trio of tomato, basil, & balsamic. Jack has a soft spot for soft cheese (ok, really, any cheese). Since I likely don’t need to explain how to make a tomato crostini, I made a little sweet twist on my favorite appetizer using strawberries instead. You could toss the strawberries in balsamic, or go one extra step and reduce the balsamic into a pan until it becomes a more concentrated, tangy syrup. And be sure to get the sweetest strawberries and some good fresh mozzarella because when there are this few ingredients, each one counts. p.s. I’m…

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Mango Pesto

mango / vegan / gluten free

Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. If you don’t, you can google it)… But mango pesto – so delicious, who knew? I just love this lighter and brighter twist, especially for summer. You can be healthy, like we were, and eat it as a snack with sliced cucumbers. Or you can do what we did with the leftovers – scoop it on…

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Parmigiano & Fig Grilled Cheese

vegetarian / whole foods

A few weeks ago Whole Foods set out to break the Guinness World Record of number of Parmigiano Reggiano wheels cracked simultaneously. Jack and I were the “official” witnesses of Parmageddon at our Austin store. I know what you might be thinking… how does the lactose intolerant girl get herself into these things? Well, first of all, Jack will not ever turn down an opportunity for free cheese. And second, in recent years I’ve learned that hard cheeses don’t have very much lactose, and that I don’t have as much of a problem with really high quality cheese. (ie. just…

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Edamame Hummus & Radish Crostini

Fresh spring toasts topped with zesty edamame hummus and lemony yogurt dip.

appetizers / vegan / spring

It’s been snack time around here lately. I don’t know if it’s because spring is in the air, or because our schedules have been irregular lately, but we seem to have traded regular meals for snacky meals. Here are two variations that we’ve recently called dinner… best served with wine and maybe a light soup or salad. The snacking continued with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg. (New discovery: the breakfast tostada). The rest of the yogurt sauce went on a salad with chopped veggies.…

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Mushroom & Quinoa Lettuce Wraps

spring / vegan / gluten free

Nutella one day, quinoa the next. This is what I call balance. Tasty balance. Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps. This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.

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Walnut-Mushroom Veggie Burgers

dairy free / favorite

I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.” Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.” While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a…

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Brussels Sprout & Sunchoke Salad

What's your favorite sunchoke recipe? Do you have one? I love this caramelized sunchoke & Brussels sprout salad - a perfect light winter meal.

vegan / gluten free / favorite

It’s hardly winter in Austin anymore, but I’m still trying to keep all of you snowbirds in mind. Enter: the winter sunchoke salad. This sunchoke recipe is full of warm, roasty goodness and brightened up with a tangy lemon dressing. Cooking with sunchokes Have you cooked with sunchokes? Do you have a sunchoke recipe to recommend? They’re new to me, but I just love them, so I was eager to develop a sunchoke recipe of my own. Sunchokes, also known as Jerusalem artichokes, have a potato-like quality. I like them both thinly sliced and roasted or sautéed with butter and…

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Mini Ceviche Tacos

summer / vegan

I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand. Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart. You could serve them with chips as an appetizer, or with tortillas as more…

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Sake-steamed Mussels

seafood / gluten free

This is something sort of different for us. I’ve never cooked mussels before, but when I was choosing a recipe to make from Steamy Kitchen’s new book, I felt like trying something outside my comfort zone. I also knew Jack would never expect this, and I like to surprise him every now and then. Surprise… mussels are so easy. 6 ingredients and about 5 minutes later we had perfectly steamed mussels in a fancy aromatic sake broth. I made some soba noodles to go along with them (and to soak up more of the broth – no sake goes to…

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

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