Officially have a SIX YEAR OLD as of 4:30-ish AM this morning! I remember when I could hold Remy with just one hand and now she just seems huge to me. Oh how time flies. We are really dragging out her birthday festivities this year, basically seeing family members one by one over the next few weeks to avoid crowds and a playground birthday party for her with her friends once the weather gets nicer. Lucky me getting to make a birthday dessert for each occasion and lucky her getting to celebrate for weeks on end! It’s a win/win.

Here’s what we’re cooking this week:

• Starting off the week with a spinach and artichoke quiche! Use storebought crust to make this that much easier or go homemade…it’s a choose-your-own-adventure.
• Next up – crispy chickpea and farro tabbouleh bowls. Full of fresh spring flavor and the leftovers make for the best lunches.
• On Tuesday we’re making butter paneer with creamy coconut cashew sauce. Totally inauthentic but very tasty.
• Linguine with lemony pea pesto and ricotta dollops is on the menu for Wednesday! Couldn’t be easier.
• Finally, we’re closing out the week with a creamy feta, tomato, and chickpea Israeli couscous casserole. Mmmmm.
• For dessert we’re making blueberry lemon coconut loaf cake. I’ve also been known to eat this breakfast. Don’t tell.

Happy eating!

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Channeling all the EASY (like, under 30 minute meals), fresh flavors! (Can you tell I’m hoping to have a baby this week??)

Here’s what we’re eating:

• Starting off the week with spaghetti with cauliflower, mascarpone, and parmesan breadcrumbs. The perfect Sunday meal!
• Next up – fresh matar paneer. The perfect balance of fried cheese but also SO MANY GREENS.
• On Tuesday we’re making Thai tofu zoodle soup!
• Sunny cannellini bean salad is on the menu for Wednesday – guaranteed to make you happy.
• Finally, we’re closing out the week with a vegetable and cheddar strata (also an excellent savory Easter option if you’re celebrating).
• For dessert we’re making almond pound cake with raspberry swirl! A favorite.

Happy eating!

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Officially craving all things fresh and berries and asparagus and SPRING!

Here’s what we’re eating this week:

• Starting off the week with whole wheat pasta tossed with summer squash, cherry tomatoes, basil, and pine nuts. Tastes like a breath of fresh air.
• Next up – spring asparagus and potato chowder. This just makes me feel good.
• On Tuesday we’re making my favorite roasted cauliflower, Israeli couscous, and halloumi bowls.
• One pot vegan Caribbean pelau is the easiest midweek dinner for Wednesday.
• Finally, we’re closing out the week with Tuscan baked white beans and artichokes, another one pot wonder.
• For dessert we’re making brown butter hazelnut cake with fresh berries and whipped cream. Love this one!

Happy eating!

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