Brunch

Ricotta Scrambled Egg and Asparagus Tacos

This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bloom. We spent the day traipsing around the outdoors with that I’m-on-vacation feeling, even though it was just the weekend in our own neighborhood. Somewhere along the way this idea for...

The Best Toasted Oatmeal

The other day we received a cookbook in the mail called Whole-Grain Mornings. It’s written by English-teacher turned entrepreneur / baker Megan Gordon, who started a granola business (Marge Granola) in Seattle that’s become nationally-known. We were expecting the book, and I immediately began to pour over the recipes. Honestly,...

Parmesan Herb Baked Eggs

Our last recipe to share with you this year is a special little breakfast dish, made first for us by our dear friend Lindsay during a visit to Minnesota. She whipped up these baked eggs with Parmesan, some fresh herbs, and a little cream, and we were smitten. We immediately...

Whole Wheat Chive Waffles with Poached Egg

Confession: we’d never made waffles until we took this photo. After 3 years with a food blog, we still don’t have a waffle iron; we borrowed one to get the shot above. But after giving it a whirl or two, we’re a little more convinced in this little uni-tasker appliance....

Scrambled Tofu and Black Beans

Ironically, in my last post about recipe inspiration I said we didn’t find much inspiration from traditional cookbooks. Here’s one that was the exception to the rule: Gwyneth Paltrow and Julia Turshen’s new(ish) cookbook, It’s All Good. We’d heard quite a buzz about it, which generally makes us wary, but this one...

Cheese Omelette with Ramp Chimichurri

If there’s any recipe perfectly suited for our Healthy + Whole initiative, this has got to be it – quick, easy, cheap, minimal ingredients, versatile, delicious — the omelette has it all. You can eat it for breakfast, lunch, or dinner. Buy a dozen local eggs at the market, and...








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