BROCCOLI AND CHEDDAR SOUP WITH GARLICKY CROUTONS

Posted on by Laura Geraty – By

Soup season is upon us. With temperatures entering frigid territory, now is the time to make this Broccoli and Cheddar Soup with Garlicky Croutons.

Can I let you in on a secret? On the whole, a big old bowl of soup doesn’t typically excite me.

While I’m oversimplifying the process a bit here, to make soup, you put a bunch of stuff in a pot and let it do its thing. Each ingredient gently imparts its flavor on its neighbor. Components like vegetables, legumes and grains soften until they can be slurped up with a spoon in one homogeneous gulp.

Yawn.

Who wants to eat something where the first bite tastes exactly like the last? While I know the answer to this question is “many people,” I crave distinct flavors and competing textures in every bite.

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SPICED RICE WITH CRISPY SHALLOTS, TOASTED ALMONDS AND YOGURT

Posted on by Laura Geraty – By

Perfectly cooked rice is a thing of beauty. 90% of the time, I serve it unadorned alongside some other dish I’ve spent time on (like this crispy tofu and brussels hash!). But every so often I’m reminded that rice itself can be the star.

A recent picture on Yotam Ottolenghi’s instagram feed was just the inspiration I needed to dress up a pot of jasmine rice this week.

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THE LAST TURKEY MEATLOAF RECIPE YOU’LL EVER NEED (AND A BONUS RECIPE FOR MEATBALLS!)

Posted on by Laura Geraty – By

A month or so ago, I made my favorite meatloaf recipe live on Instagram. It’s a love child of Bon Appetit’s Best Beef-and-Bacon Meatloaf and Food52’s Gluten-Free Turkey Meatloaf. I have been thinking of it since so grabbed all the requisite ingredients at the market this week. Alas, when dinnertime rolled around, I realized I didn’t have the full 80 minutes called for to make it in loaf form. (Have you ever dealt with a hungry toddler?)

So I translated the recipe into meatballs and love both versions so much, I wanted to make sure to document the recipes here.

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FARRO, CHARRED BROCCOLI AND CASTELVETRANO OLIVE SALAD

Posted on by Laura Geraty – By

With all the buzz around grain bowls over the last few years, I’ve gotten away from making grain salads. But what is a grain bowl after all than a grain salad with its parts disassembled?

One could certainly argue that grain salads are better. In fact, I might be arguing it? When you mix ingredients, flavors meld. Every bite has a little bit of this and that without you having to gather ingredients from around your plate.

There are also times when photo ready grain bowls just aren’t practical. Are you a new parent, cradling a baby in your arms while trying to shovel something nourishing into your mouth? Are you eating while driving your kids to soccer practice or doing work at your computer? Do you want to prep something ahead to easily pull from the fridge throughout the week? Grain bowls are pretty but they take work to assemble and eat. Of course, the ideal is to mindfully dine at our kitchen tables with no distractions but that is not always practical. Enter, the grain salad.

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KALE PESTO PASTA WITH ROASTED BUTTERNUT SQUASH AND MINT

Posted on by Laura Geraty – By

Kale and squash are two of my kitchen staples in the fall and winter. In fact, they have already been so heavily in rotation around here that you’d think I was on a mission to see how quickly I can burn myself out. (For the record, I’m not even close.)

While they are a perfect match in salad, sometimes a girl just wants pasta – kale pesto pasta with roasted butternut squash and mint to be exact. The kale lends its signature grassy flavor to the pesto, which is captured by the curves and grooves of al dente fusilli. The deeply roasted butternut squash provides caramelized sweetness and the mint a hit of freshness.

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