This was one of those “let’s see if this works!” meals that just… worked! So, so good: toasted up some English muffins, topped with a white bean/tomato/arugula pesto salad, then melted on slices of sharp cheddar. Crazy delicious — can’t wait to make it again soon!!

The star of tonight’s dinner was definitely the fries!! Hoooooly moly were they tasty (nice and crispy, but incredibly fluffy inside — and covered in Old Bay seasoning). Also delicious: lemony roasted white fish and my favorite asparagus pesto. Yum!

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.

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.

Ummm have I mentioned I love toast? :) This week’s version has leftover homemade arugula pesto (that I made for pesto farro), slow-roasted tomatoes, and melty mozz. So, so, so good. (So good, in fact, that we came dangerously close to finishing the entire loaf of bread.)

Tonight’s very green dinner: farro, veggies (asparagus + zucchini), and our favorite homemade arugula pesto. This is a repeat meal, since we loved it so much the first time! Tonight we used asparagus and zucchini, but use whatever you have on hand — green beans, peas, grape tomatoes, spinach or kale would all be good!

Tonight we tried out a flavorful spinach and sun-dried tomato pesto (original recipe here), which we spread on toast and topped with a cozy blanket of melty mozzarella. As you can see here, the toasts were not practicing social distancing ;-)

I make a version of this recipe at least once a month, adapting to use whatever veggies I have in the fridge. It’s a great way to get in a few servings of veggies and some healthy protein and fiber from the beans — all wrapped up in a delicious taco.

I LOVE POTATOES. This is my current favorite kind: Yukon Golds boiled until soft, smashed flat, then roasted until super crispy on the outside and incredibly fluffy on the inside. Delicious as is, but even better? Dipped into smoky homemade romesco sauce.