Toast of the Week, featuring some tasty spring-y things! Asparagus pesto, grape tomatoes, and jammy eggs. Messy, but delicious.

Y’all know I love (and eat a lot of) cheese — so while this recipe was technically labeled a “vegan mac and cheese,” what really drew me to it were the ingredients: coconut. milk, sun-dried tomatoes, miso, and nutritional yeast, which you blend together into a creamy, savory sauce.

KALE-DUSTED popcorn! I’ve been wanting to make this Smitten Kitchen recipe for a while. Crisp up some kale in the oven, crush it to smithereens, then toss it with popcorn, grated parm (the recipe calls for pecorino, but I only had parm), and black pepper!

This has become a true once-a-week dinner for us — we love it SO MUCH: quesdadillas stuffed with buffalo sauce-tossed roasted cauliflower, white beans, and cheddar (plus ranch for dipping). The filling is so good we literally eat it with a spoon as we wait for the first batch of quesadillas to cook!

I topped a few salmon filets with leftover arugula pesto, and roasted them alongside halved zucchini sprinkled with parm. On the side, a big patch of farro mixed with grape tomatoes, fresh mozz, olive oil, salt, red pepper flakes, and balsamic.

I grew up eating (and LOVING) a lentil marinara sauce that we’d have with pasta. Tonight I made a version (adding in carrots, mushrooms, thyme, and red wine) that I ladled over super creamy marscapone-parm mashed potatoes. A lentil sauce that reminds me of my childhood + mashed potatoes = the ultimate comfort food!

Sometimes you just need some cake! The perfect treat for the perfect spring weekend. I’m usually a chocolate cake with vanilla buttercream gal, but I had a craving for vanilla cake with chocolate frosting, so, here we are!

This is a great way to get a few delicious servings of veggies (in this case, carrot, onion, tomatoes, zucchini, potatoes, and kale, plus white beans) — and is especially good with a dollop of pesto, sprinkle of parm, and thick slice of bread.

Friday night pizzaaa! Groundbreaking, I know ;-). This was seriously one of the best pizzas I’ve ever made! I used an adapted version of How Sweet Eat’s pizza dough recipe as always — the crust got SO airy and crispy throughout. And I added cubed up fresh mozz, melty and delicious, plus a sprinkle of parm. Gah, so good!!

I love making pesto out of all sorts of veggies (kale, broccoli, arugula, artichokes, parsley, you name it!), and today I tried a new one: asparagus! I adapted a recipe from national treasure Mark Bittman and absolutely loved it.

I’m reviving this dish, which I made COUNTLESS times this past summer and am still apparently obsessed with (finished the whole pan in one sitting). It’s super simple but has incredible flavor, and is healthy to boot. I chose to eat it with a spoon as a kind of stew, but Matt spooned some into tortillas and loved it that way.

Toast of the week: broccoli melts! Thick slices of toast; a pile of garlicky, lemony, parm-y broccoli; and a cozy blanket of melted cheddar. Delicious!

Matt made a PB&J the other day and the smell of the raspberry jam made me crave these oat bars so much! So here we are. It’s a layer of jam sandwiched between the butteriest, crumbliest toastiest dough. Kind of like pie in bar form. Super simple and short ingredient list, easy to make, and perfect for breakfast OR dessert.

Soup night! Made a riff on Bon Appetit’s Brothy Pasta and Chickpeas and LOVED it — in fact, I ate way too much and had to lay on the couch for two hours because I was so full. It’s a super simple recipe but the minimal ingredients create such a flavorful, filling meal.

Farro is my favorite grain — and it is especially good when simmered in chicken broth infused with garlic, red pepper flakes, oil and butter, thyme, and lemon zest. This risotto also has shredded zucchini, kale, lemon juice, parm, and fresh mozz cheese that I stirred in at the very end to melt. SO GOOD!

I was craving samosas and was originally going to do something with frozen puff pastry dough… but realized using tortillas would be way easier! Made the filling with Yukon Gold potatoes, peas, onion, ginger, garlic, jalapeno, and spices, then stuffed it into whole wheat tortillas and grilled them up in a pan until crisp. Voila: delicious cheater samosas!

Made Julia Turshen’s perfect and simple recipe for dinner tonight! It’s not only gorgeous (I mean, just look at it!) but it is delicious — definitely one of our favorite lasagna recipes ever. It’s SO simple (the layers are no-boil noodles, a minimal tomato sauce mixed with creamy creme fraiche, and mozz/parm cheeses — no bechamel, no ricotta mixture, no meat), and tastes INCREDIBLE.

Love this recipe from Jamie Oliver’s Ultimate Veg cookbook: roasted veggies (tomatoes, zucchini, bell pepper, red onion, dried herbs), covered with a puff pastry crust, baked until golden, then flipped over! Topped with goat cheese and a drizzle of balsamic. So crispy, flaky, and flavorful — plus, what an impressive presentation for such an easy recipe!

After eating half a pan of brownies this afternoon, we needed a veggie-heavy dinner! Made our favorite tikka masala-inspired stew: garlic, ginger, spices (garam masala, turmeric, cumin, coriander, cayenne), chickpeas, roasted cauliflower, peas, spinach, crushed tomatoes, and coconut milk. Delicious!

I used to think I was one of those weirdos who prefer cakey brownies. But these Olive Oil Brownies with Sea Salt have totally changed my mind. They have the most PERFECT (!!!) texture — rich and chocolatey, chewy and fudgey, studded with melted chocolate chips. So delicious and addicting, it’s truly impossible to stop at one… or two… or three.