Chocolate Chip Oatmeal Cookies


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3 cups oats
  • 1 cup chocolate chips


>>Preheat oven to 325°F

>>Makes 3-3 1/2 dozen cookies

1. In a mixing bowl, beat the butter with the brown and white sugar.

2. Add the eggs and vanilla, mixing until well combined.

3. Add the flour and baking soda.

4. Stir in the oats and chocolate chips.

5. Drop spoonfuls onto cookie sheets, then bake at 325°F for ~12 minutes, until lightly browned.


Thai Green Curry



  • 2 sweet potatoes, cut into small chunks*
  • 2 cups broccoli, sliced into florets
  • 1 large green bell pepper, sliced
  • 1 15oz can baby corn, drained
  • 4 14oz cans coconut milk
  • 1 4oz jar of green curry paste**

To serve

  • Rice, cooked
  • Cilantro, chopped

*No need to peel them if you wash them well, but feel free to if you prefer. Also, if they are hard to cut, put them in the microwave for ~45 seconds. 

**I used Thai Kitchen brand, which can be found in the Asian section of many grocery stores, or you can order online.


1. Put the sweet potatoes, coconut milk, and curry paste in a large pot.  Stir until well combined. Bring to a boil, then reduce to a simmer for 1o minutes.

2. Add broccoli, green pepper, and baby corn. Simmer for 5 minutes.


3. Serve over rice. Add some cilantro on top!


Broccoli & Onion Quiche



  • 1 frozen pie crust (or make one from scratch!)
  • 1 onion, diced
  • 2 cups broccoli, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 eggs, beaten
  • 1 cup milk


>>Preheat oven to 350°F.

1. In a large pot, toss the onion and broccoli in olive oil.  Cook over medium heat, stirring frequently, until softened.

2. Press ~1/2 cup cheese into the bottom of the crust. Put the broccoli and onions on top.

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3. In a separate bowl, combine the eggs, milk, and 1/2 cup cheese. Stir well, then pour over the broccoli and onions.

4. Sprinkle the remaining 1/2 cup cheese on top.


5. Bake at 350°F until the quiche has set, around 50 minutes-1 hour.


Veggie stir fry



Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked


  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.


1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.


5. Your stir fry is ready to eat! Serve with rice.

Ministrone Soup



  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ¼ cup tomato paste
  • 1 large yellow squash, chopped
  • 1 large zucchini, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 28oz can diced tomatoes, with their liquid
  • 4 cups vegetable broth
  • 3 cups water
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 cup pasta, uncooked (I use small shell)
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby spinach


1. Combine the olive oil, onion, garlic, carrots, celery, and tomato paste in a large pot over medium heat. Stir frequently, until the veggies have softened (~5 minutes).

2. Pour in the diced tomatoes along with their liquid, the broth, and water.

3. Add the yellow squash and zucchini, then add the spices: oregano, thyme, red pepper flakes, and some black pepper.

5. Cover the pot and bring the soup to a boil, then reduce heat to a simmer and cook for 15 minutes.

6. Remove the lid and add the pasta, beans, and spinach. Simmer, uncovered, for 20 minutes.

7. Remove from heat and serve.

Roasted Veggie Bowl with Cilantro Tahini Dressing

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  • Head of broccoli, cut into florets
  • Head of cauliflower, cut into florets
  • 1 bell pepper, sliced
  • 2 sweet potatoes, chopped*
  • Olive oil

Tahini Dressing:

  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 big bunch of cilantro
  • Juice of one lemon

To Serve:

  • Quinoa, cooked according to package
  • Avocado, sliced
  • Black beans, drained and rinsed

*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.


>>Preheat oven to 450°F

1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.

2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.

3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!


Potato Salad with Yogurt Vinaigrette



  • 2lbs potatoes, cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1/3 cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 3/4 cup red onion, diced
  • salt and pepper, to taste


1. Bring 1″of water to boil in a medium-sized pot. Steam the potatoes until they are softened, about 15 minutes.

2. Mix the yogurt, vinegar, mustard, and olive oil together.

3. When the potatoes are ready, stir in the red onions, followed by the vinaigrette.

4. Refrigerate for a couple of hours before eating.




We have an abundance of basil right now. (Have I mentioned how much I like summer in Western Mass?) I tripled this recipe, so I anticipate I’ll soon be sharing recipes on here that make use of this delicious pesto.


  • 2 cups basil leaves, packed
  • 1/4 cup walnuts (or pine nuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan

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In a food processor, mix together the basil, walnuts, olive oil, and parmesan until everything is well combined.

Eat right away, store in the refrigerator, or freeze it!

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Watermelon Sorbet


Watermelon is in season! So is basil! And mint! That means it’s time for watermelon sorbet. With just 3-4 ingredients, this simple sorbet is refreshing and oh so easy to make.

Western MA friends: you can get locally grown watermelons at Atlas Farms. We got basil with our weekly farm share, from the previously-mentioned horse-powered vegetable farm, Natural Roots.



  • A small watermelon
  • 1/2 cup plain yogurt
  • 3 tablespoons of lime juice (lemon would work too)
  • Fresh basil or mint, chopped, to garnish (optional)


1. Cut the watermelon into pieces, discarding the rind. Freeze the pieces overnight.

2. Put the watermelon in a blender or food processor with the yogurt and lime juice. Blend until smooth, but don’t over blend. (Note: If the watermelon is too frozen and won’t blend, you can let it sit at room temperature until it softens a little.)

3. Put it in the freezer for 1-2 hours.

4. Serve with chopped basil or mint on top!


Carrot Cake with Cream Cheese Frosting


After a long time away from this blog, I’m very excited to be back!

David and I now live in the woods of Western Massachusetts and I’ve been feeling really inspired in the kitchen this summer.

We signed up for a farm share at Natural Roots, a horse-powered vegetable farm that’s just down the road from us. (To read more about community-supported agriculture and farm shares, head here.) My inspiration in the kitchen is largely thanks to the bag of fresh, local produce we get each week. It’s exciting figuring out new recipes… we don’t want anything to go to waste!

Carrots are in season and while we’ve been eating them in salads and with hummus, sometimes you need to disguise your vegetables by putting them in a cake. And carrot cake has always been one of my favorites.



  • 3 cups grated carrots
  • 1/2 cup chopped pecans
  • 1/4 cup flaked sweetened coconut
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour 
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg


  • 8oz cream cheese, softened 
  • 3 cups confectioners sugar
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 1/2 cup chopped pecans, to garnish
  • Extra flaked coconut, to garnish


>>Preheat oven to 350°F

>>Butter and flour two 8″ cake pans

1. Grate your carrots, chop your pecans! Combine in a bowl with the coconut.



2. Stir in the flour, brown and white sugar, baking soda, baking powder, and spices.

3. Add the eggs, vanilla, and applesauce. Mix well.


4. Divide the mixture into two 8″ cake pans and bake at 350° for 35-40 minutes.


5. While the cake is baking, it’s time to make your frosting! Combine the cream cheese, butter, and vanilla in a mixing bowl and beat until well combined. Then slowly stir in the confectioners sugar until you reach your frosting becomes your desired consistency.


6. Spread a layer of frosting between the two cakes, then stack ‘em!


7. Spread the frosting on the top and sides of the cake. And then sprinkle coconut and chopped pecans on top!

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