Roasted tomato basil soup
Inspired by fresh tomatoes, we decided to make a healthy summer soup with basil. It is a classic recipe that [...]
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Zucchini walnut chocolate chip bread
Inspired by our new bread maker, we decided to make zucchini bread. This is our first real attempt with our [...]
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Home made granola with dried mulberries
Inspired by the home-made granola we had at Blunch a few weeks ago, we wanted to make a healthy and [...]
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Pea, mint, and almond pesto
Inspired by a Pea and Ricotta ravioli appetizer I had at Picco in the South End, I wanted to make [...]
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Melanzane stack with sun-dried tomato pesto
Inspired by the melanzane stack we had in Cape Town at Col Cacchio’s during our vacation last month, we decided [...]
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Grilled comté cheese sandwich with fresh basil, squash, and tofu
Inspired by sandwiches from one of our favorite hangouts in Cambridge, the Hi-Rise Bakery, we set out to make a [...]
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Vegetable minestrone soup
Inspired by the various fresh vegetables we saw on display at the local farmer’s market, we decided to make Minestrone [...]
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Vegetable cabbage rolls
Inspired by this recipe and our love for lettuce wraps at P.F.Chang’s, we decided to make cabbage rolls. We were [...]
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Punjabi chole
Inspired by Punjabi chole prepared in every North Indian household, we made this delightful Indian chickpea curry last week. Also known [...]
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Grilled vegetable and tofu lasagne
Inspired by the desire to make a healthy, hearty meal, we’re excited to share a regular visitor to our dinners. [...]
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Spinach, feta, and onion omelette
Inspired by a brunch at a local diner, this omelette uses the saltiness of the crumbled feta as almost a [...]
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Grilled tofu with baked vegetables
Inspired by our brand new grill pan, we were looking to use it to make something healthy and delicious! We [...]
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Roasted red pepper and sun-dried tomato cream sauce
Inspired by red bell peppers in the fridge and some pasta that was lying around.
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Brie, apple, and walnut omelettes
Inspired by a recent trip to Trident Booksellers & Cafe on Newbury Street for Sunday brunch, we decided to start the New Year [...]
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Vegetable Candy – Baked fresh cauliflower, carrots, and mushrooms
Inspired by sampling baked cauliflower at a friend’s place and some Tuscan olive oil from the Boston Oil Olive Company [...]
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Raschiatelle tossed with roasted chestnuts and chanterelles
Inspired by 62 Restaurant, in Salem, MA, where we had a pasta entrée with chestnuts and roasted butternut pieces and agnolotti. [...]
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Multi-colored bell peppers, corn, and black bean stuffed tacos
Inspired by fresh bell peppers and corn that needed to be used, we were looking to make something quick and [...]
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Aloo methi
Inspired by fenugreek leaves, this entrée is seen at most Indian restaurants. These leaves are high in nutritional value and have a [...]
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