Tag Archives: vegetarian


Ohh man, this salad. I just ate this salad, right before I wrote this blog post. It was seriously delicious.

To be truthful, this is a little more involved than the average dinner salad. It’s not difficult, but there’s more steps. That’s where all the flavor comes from! Flavor building steps.

Even so, it’s not difficult. Beautiful autumn pears are peeled and tossed into a bath of warm, sweet, spiced red wine. I used Pinot Noir, but you can use whatever red you have on hand. They cook down for about a half hour, but this step can be done way in advance of plating your salads.
We’re not done with the wine after the pear-wine pool party. I take using wine for uses other than consumption seriously, and waste as little as possible. I suppose it’s a principle residual from college.

We reduce that wine down and use it as the base for the perfectly complimentary dressing for this salad. Done and done.

Sweet pears with a hint of red wine pair with tangy blue cheese like you wouldn’t believe. This is a really classic pairing, and if you haven’t tried it before this is the perfect place to start.
This is a perfect salad to have before a really easy main dish. We had it while some pre-seasoned salmon baked in the oven.

It’s also the perfect thing to bring to a friend’s house for dinner as your contribution to the meal. Poach the pears and remove the cores beforehand. Slice the onion and prepare the dressing, then pack it all up and prepare to impress.


Makes 4 small salads

4 pears, peeled (I used Bosc pears)
1 whole grapefruit
1 1/2 cups red wine (I used Pinot Noir)
1 1/2 cups water
1/4 cup sugar
6 whole cloves
6 whole allspice berries
4 large handfuls mixed greens
1 small red onion, halved and thinly sliced
1/2 cup blue cheese crumbles
1/4 cup chopped walnuts
2 tbsp. apple cider vinegar
2 tbsp. olive oil
1 tbsp. minced shallot
salt and pepper

Slice the grapefruit in half. Squeeze the juice from one half into a large sauce pot. Add the red wine, water, sugar, cloves, and allspice berries to the pot. Add the peeled pears and place over medium heat. The pears should be at least half way submerged.

Let the pears simmer in the wine mixture for 30 minutes or until they are fork tender and the outsides turn pink. Stir the mixture and rotate the pears ever 5-10 minutes to keep from burning and to keep them cooking evenly in the wine.

When they are finished, remove the pears to cool on a plate. Raise the heat under the wine mixture and let reduce to at least half, about 15 minutes. Let the reduced wine mixture cool to room temperature.

When ready to plate your salads: squeeze the juice of the remaining grapefruit half into a mixing cup. Remove and seeds and add 1 cup of the reduced red wine mixture, the apple cider vinegar, olive oil, and minced shallot.

Arrange four small plates, and to each add: a large handful of mixed greens, 1/4 of the sliced red onion, 2 tbsp. blue cheese, and 1 tbsp. chopped walnuts. Slice each pear in half and use a melon baller or paring knife to remove the core and seeds. Slice into 1/4-inch sliced and lay half a pear on each salad.

Stir the dressing again if it has separated and drizzle over each salad. Season with salt and pepper and enjoy immediately.


Introducing: the breakfast of the season.

We’re getting to that time of year where people sleep over your house. There are many reasons for this. One is the obvious: there are upcoming holidays that people enjoy spending with those that live far away from them.

It’s also more likely that you’re hosting things like Friendsgiving or all-day football watch parties that result in more bottles of wine and beers consumed than planned. Or maybe, that’s exactly how you planned it. Either way, people wind up sleeping on your couch.
Really, I think moving into adulthood can be defined by either: 1) keeping yourself in such a state that you can get yourself home after such an event or 2) fully accepting that you will under no circumstances keep yourself in such a place, and instead pack some PJ’s and a toothbrush in your purse.

This recipe is perfect for all your friends that fall into category #2! And, you know, all those friends and family that just drove or flew long distances to see you.
It’s a potato party with cameo appearances by delicious fall apples and forever-in-fashion breakfast sausage (I used a vegan variety). Also, some onion, because most delicious savory things start with an onion. And then! Eggs baked on top to perfection.

Or, if that’s not your thing, just bake the potato hash and cook eggs to your liking on the stove. Or! Bake all the potatoes ahead of time and just reheat as needed with eggs to order. No friends required.

It’s autumn and you’re going to enjoy it, damnit.


Makes about 8 servings of hash

1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika

eggs (1-2 per person)

Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces.

Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between.

After 30 minutes, remove the plan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately.

*If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.


I don’t know what it is about cool air that makes me want to roll out a buttery, flakey crust. It just kind of happens.

Maybe it’s that I finally don’t mind having my oven on, nice and hot. Maybe it’s just that a bunch of butter mashed with a bunch of flour is the best thing ever.
So a I rolled into the grocery store to buy a whole bunch of butter, I see them. Pretty much everywhere, I see them. Beautiful, shiny apples.

Sure, we can get apples any time of year. But right now they are THE BEST. Seriously. So I filled my cart with a bunch of apples…then a bunch of butter.

And a little secret? The best way to make fall apples taste even more fall is to add some creamy brie cheese and just a touch of cranberry. Sweet, juicy, tart, creamy. (And then buttery and flakey, of course.)
The crust for this galette is the same one I used for this sweet potato, chorizo and sage galette. It’s a fancy thing known as a “pâte brissée.” What’s really important, though, is that it’s delicious.

If you want to go ahead and make your own cranberry sauce from scratch, I commend you. One of my favorite parts about make a galette is how simple it is, so I opted for the can. Just roll out the dough, dump everything on top, and bake.

And then eat it. Eat it all.


Serves 8-10

2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 sticks unsalted butter (divided, 2 sticks should be very cold)
1/2 cup ice water
3 apples
3 tbsp. unsalted butter
1/4 – 1/2 lb. brie cheese
1/4 cup cranberry sauce, canned or homemade
1 egg
sugar, for finishing

First, make the crust: add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller.

With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. The dough is right when it’s the consistency of wet sand.

Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 30 minutes and up to 24 hours.

*If you do not have a food processor you can still make this recipe! Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above.

While the dough chills, prepare your filling. First, preheat the oven to 425 degrees F. If using, place a pizza stone in the center of your oven to heat up as well and line a cutting board or pizza peel with parchment paper. If not, line a baking sheet with parchment paper.

Peel your apples and slice into 1/2 inch slices. Melt the butter and toss with the apples. (Brown it first if you’re feeling crazy!) Slice the brie into 1/2 inch slices about 2 inches long.

When the dough has rested, prepare a floured workspace. Remove both discs of dough from the refrigerator. Unwrap the discs and knead for a few minutes with your hands until it comes together in a dough. Roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the parchment paper in one piece.

Once the dough has been transferred, spread it with the cranberry sauce leaving a 2-inch boarder. Layer the apples and cheese evenly on top of the cranberry sauce. Fold the outer crust of the dough over the filling so it keeps everything in. cramble the egg with 2 tbsps water and lightly brush the outer crust. Lightly sprinkle the crust and exposed filling with sugar.

Bake for 35-40 minutes or until the crust is golden brown. Serve warm.


Most of my favorite foods are the ones that play themselves off as sophisticated, but are still meant to be eat with your hands.

They know what’s going on when it comes to flavor, but they don’t take themselves too seriously. Like this miso mozzarella grilled cheese or these crab fritter tacos. They’ve got it going on when it comes to flavor and texture, but also have some serious napkin requirements.
This caramelized onion and goat cheese quesadilla is totally part of that club! It’s a giant crispy tortilla filled with creamy, melted goat cheese and mozzarella. There’s also sweet, gooey caramelized onions in there, and some sautéed baby spinach for good conscience.
This is one of those weeknight dinners I can pull together quickly and feel good about. If you make the onions in advance, it’s a really quick meal. And there’s really nothing wrong with having a container full of caramelized onions just sitting in your fridge, waiting to be eaten.

Trust me on that one.

This quesadilla fulfills all my bar food cravings and makes me feel like a responsible grown-up all at the same time. Goat cheese has a way of doing that to girl.


Makes 1 quesadilla

1 large flour tortilla
2 oz. goat cheese, room temperature
1/4 cup grated mozzarella cheese
1 large sweet onion
2 cups baby spinach
1/4 cup wine, beer, or stock
2 tbsp. olive oil (divided)
1 tbsp. butter
2 tsp. thyme (fresh or dry)
salt & pepper

First, caramelize the onions: Peel the onion and slice in half. Slice each half into 1/2-inch slices. Place a medium skillet over medium heat. Add the butter and 1 tbsp. of the olive oil. Once the butter has melted, add the sliced onion to the pan and toss to coat in the fat. Let sit for 3-4 minutes, then add the thyme and toss to mix. Cover the pan.

Continue to stir and cover the onions every 4-5 minutes. After about 20 minutes, the onions will start to brown. (If this happens to quickly, turn your heat down / not quickly enough, turn your heat up.)
Once the onions become browned and very soft, almost like jam, add the wine beer, or stock to deglaze the pan. Use a wooden spatula to scrape up any brown bits from the bottom of the pan, and remove from heat.

Onions can be caramelized up to 3 days in advance, and refrigerated in an air-tight container. Microwave before using to remelt the fats.

To make the quesadilla: heat a skillet pan over medium heat. Add a tablespoon of olive oil and the baby spinach. Season the spinach lightly with salt and pepper. Use tongs to toss the spinach until bright green and wilted, about 4-5 minutes. Set aside.

While you cook the spinach, let a griddle pan heat up over medium-high heat. Then spread the goat cheese evenly over one side of the tortilla. Place the tortilla cheese-side-up on the griddle pan. Sprinkle evenly with the grated mozzarella.

Once the mozzarella cheese melts, add the onions evenly to one half of the tortilla. Place the cooked spinach evenly over the onions. Carefully use a spatula to for the tortilla over the onions and spinach. Continue cooking until the outsides are browned as desired. Enjoy immedieately!


I have this thing with chai tea, and specifically chai tea concentrate.

A bit of a love affair, you might call it.

Sure, I looove the traditional iced chai tea latte. And yeah, I drink it warm…a lot…once the weather cools down.

But that’s just the beginning. I put that shit in everything.

Chia pudding? Did it. Banana smoothie? Did it…and continue to do that one on a weekly basis.

Needless to say, chai tea concentrate and I are no strangers. And there are some pretty good ones that can be found in the grocery store. But I have a really hard time finding ones that are not suuuper sweet.

Like, way too sweet.
And sometimes, I enjoy that. But other times it’s just not how I want to start my day. So I tried making my own, and it was pretty easy! And really easy to customize, both in terms of sweetness and flavor.

If you like your chai with a lot of cinnamon, add extra cinnamon sticks. Not into licorice flavor? Nix the anise seeds. Start with this recipe and play around with it to get your favorite mix!

Then go make a Banana Chai Smoothie. Trust me.


Makes about 3 1/2 cups

2 inches Ginger root
3 cinnamon sticks
8 cloves
10 allspice berries
1/2 tsp. peppercorns
6 green cardamom pods
1/8 tsp. whole anise seeds
4 cups water
2 tbsp. vanilla extract
5 black tea bags
1-2 tbsp. sugar (optional)

Use a spoon to peel the skin from the ginger root. Thinly slice and set aside. Use the side of a knife to gently crack the green cardamom pods and set aside.

Add 4 cups of water to a medium sauce pot and place over medium-high heat, covered. Once the water comes to a boil, add the sliced ginger, cinnamon sticks, cloves, allspice berries, peppercorns, cracked cardamom pods, and anise seeds. Reduce the heat and let the mixture simmer for about 20 minutes, covered, stirring occasionally.

After 20 minutes, remove the pot from heat. Stir in the vanilla extract. Add the tea bags and place the cover back on the pot. Let the tea bags steep for 10 minutes. Strain the mixture through a fine mesh strainer or cheesecloth 1-3 times, until it is free of as much grit as possible. Stir in the sugar as desired.

Serve warm or cold with equal parts milk. Refrigerate in an air-tight container.


Welcome to the first full week of October, everyone!

Obviously I made some soup. Some very autumnal soup.

Don’t worry, though. It’s not pumpkin spice soup. It’s Butternut Squash Soup with Goat Cheese Cream! Fancy, right?
Really it’s just a bunch of fall flavors roasted in the over or sautéed in a pot. Then pureed until unrecognizably smooth! You can do this, I promise.

It’s also a bit of a work out. Not really, but peeling butternut squash can be HARD. There’s like 3 layers to get through. Worth it, though!

The squash is roasted with some Granny Smith Apples. They are my favorite and not hard to peel. Win.
You have some flexibility here as to the consistency of this soup. Add more stock to make it thinner, less to keep it thicker. I kept mine thick and it was awesome, but I realized halfway through I was kind of just eating well-seasoned baby food.

But I mean, there was goat cheese involved and that’s about as sophisticated as it gets if you ask me.

So whatever.
The goat cheese cream makes this soup feel really grown up! It’s pretty subtle in flavor and adds just a little tang to the soup. It works.

If you’re feeling really crazy and fall-y, put this soup in a Rosemary Thyme Bread Bowl. Dreams will come true. Promise.


For the Butternut Squash Soup:
1 whole butternut squash
3 granny smith apples
1 yellow onion, diced
4 small (or 2 large) carrots, diced
2 stalks celery, sliced
2 large cloves garlic, sliced
1 1-inch piece fresh ginger, peeled and sliced
6 sprigs fresh thyme
4 cups vegetable or chicken stock, plus 1-2 cups
olive oil
salt & pepper

For the Goat Cheese Cream:
2 parts goat cheese
1 part cream (or whole milk)

To make the soup: preheat your oven to 400 degrees F. Peel your butternut squash until you get to the orange flesh. Slice it in half down the middle, and then cut each piece in half again. Spoon any seeds out from the lower cavity. Cut into roughly 1-inch pieces.

Place the squash pieces on a large baking sheet. Drizzle with olive oil and salt. Use your hand to toss to coat. Place in the oven for 20-25 minutes, until golden but still somewhat firm. While the squash bakes, peel the apples. Cut into pieces roughly the same size as the squash.

After 20-25 minutes, remove the squash from the oven. Add the apples to the same sheet tray and stir with a spatula. Place back in the oven to roast for another 10 minutes.

While the apples and squash roast, heat a large pot over medium heat. Add 2-3 tbsp. olive oil and then the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 8-10 minutes. Remove the squash and apples from the oven. Add them to the pan along with the garlic, ginger, and fresh thyme. Stir to combine and let cook 1-2 minutes.

Add the 4 cups of stock and salt and pepper to taste. Raise the heat, bringing the liquid to a boil. Then lower the heat and simmer for 10-15 minutes. Remove the pot from heat, and either blend with an immersion blender or in batches in a blender or food processor.

To make the goat cheese cream: microwave the goat cheese for 15-20 seconds at a time until it is smooth and easily spread. Mix with the cream using a fork until the ingredients are well combined and smooth. Drizzle over warm soup and enjoy!


You guysss! I have a little treat for you today from the lovely ladies over at The Resource Girls. Cat and Lauren do it all over there: fashion, fitness, finance, food and friendship.

Obviously I’m most interested in the food, so they were kind enough to share this awesome Vegan Waffle recipe! Here’s what Cat had to say about it:
I LOVE breakfast, so it should come as no surprise I’ve been around the breakfast block a time or two. I’ve mastered omelettes, scrambles, french toast, pancakes, good coffee, you name it. However, my waffle game was lacking. Lacking until I met my boyfriend and he introduced me to his vegan waffles.

I have to admit I was skeptical at first (who makes waffles without eggs or milk?). If he hadn’t won me over with his handsome smile and perfect hair this recipe would have done the trick.

These waffles taste like Christmas morning – warm, a little bit sweet, gooey on the inside with a touch of cinnamon to top them off. Is your mouth watering yet?
I think the reason I most love breakfast is because it brings people together. I can’t count the number of great conversations and laughs I’ve had over something syrupy and a hot cup of coffee. Breakfast just feels like home. An amazing breakfast is the key to a great day.

Dust off that waffle maker and get to baking. To say they’re a game changer is an understatement and there isn’t one unhealthy ingredient!  That’s a win in my book.

These gems are best served with a table full of company and endless amounts of coffee. I would wait to tell your guests their vegan until there are only crumbs left. They probably won’t believe you anways! Like I said, I was skeptical too, that is until I took the first bite.


Makes 2 large waffles


1 cup Bob’s Red Mill Gluten Free Pancake Mix
¼ cup Bob’s Red Mill 100% Whole Ground Golden Flaxseed
½ tsp. ground cinnamon
1 ½ tsp. cacao powder
1 ⅓ cup of almond milk

Optional: almond butter, fresh strawberries, and agave syrup for topping

Whisk together all ingredients until smooth. Your batter should be a little lighter than pudding consistency.

Heat your Belgian waffle maker up and spray with cooking spray (I prefer Pam Coconut Oil). When the ready light comes on, pour the batter in the waffle maker. Now sit back and let that thing do it’s job!

Most waffle makers have a ready light that will turn on when your waffle is done. If not, you can usually see the waffle peaking out from the side of the waffle maker. It should look more cake like and less batter like with the top and bottom a golden brown color. Also there should be no steam escaping out the sides.

We use Justin’s Vanilla Almond Butter as the first topping, then we layer on some fresh strawberries or jam and finally top it off with a little agave. These are great with whatever fruit you have on hand or even maple syrup. Be prepared to serve second helpings!


Alright, I did it again. Perhaps too soon. I’m slowly wading into “pumpkin space down your throat” territory, and it’s not even October yet.

First the Pumpkin Spice Syrup and now this. I know.

But truthfully, I’m just trying to prepare you. Because it may not have yet, but at some point in the next 6ish weeks you’re going to get struck by that feeling. That pumpkin spice feeling.

And now, when it happens, you’ll be ready! So really, you’re welcome.
This recipe is fairly similar to the apple cinnamon oatmeal I posted last fall. It’s made in a slow cooker over the course of a few hours. But, you can make about two weeks worth and reheat it in the mornings!

I like to make this oatmeal on lazy Sunday mornings. That way, when I’m still in my PJ’s at noon I feel somewhat productive anyway.

I sweetened this oatmeal very lightly and top it with a little drizzle of maple syrup when I eat it. Because I’m a grown up, and I’m allowed.


Makes 8-10 servings

2 cups steel-cut oats
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground ginger
12 whole cloves
1 tbsp. vanilla extract
8 cups water
1 can pure pumpkin (not pumpkin pie filling)
1/2 – 1 cup brown sugar (optional)

Optional Topping:
chopped pecans and maple syrup

2 1/2 hours on high, add pumpkin and turn to low. Then another :30 on low

Add the oats and dry spices to a slow cooker. Mix with a fork so the spices are mixed in with the oats. Add the water and vanilla extract. Turn the slow cooker to “high” and cooke for two hours.

After two hours, add the pumpkin and stir to combine with the oats. Turn the slow cooker to “low” and let cook another 30 minutes. Remove from the heat, and stir in 1/2 cup brown sugar. Taste for sweetness, and add more as you like. Let cool to room temperature and transfer to an air-tight container. Store in the refrigerator.

To reheat: Add about 1 cup of the oatmeal to a microwave-safe bowl and add 2-3 tbsp. milk. Microwave for one minute on high, and then stir so the oatmeal absorbs the milk. Top with pecans and maple syrup as desired. Enjoy immediately!


I think this needs to prefaced with the fact that not only is this roasted red pepper feta dip delicious, it requires only four ingredients. FOUR!

Red bell peppers, feta cheese, olive oil salt. Done. That’s it.

This recipe also makes a sizable amount of it. But you’re going to need it, trust me.
Crazy things happen when you roast bell peppers in your oven. Have you tried it? they get all charred and black and kind of look like they just got beat up.

Then you arranged them in a special aluminum foil packet…that is not actually special at all. But! When you take them out, all that charred skin has peeled away from the flesh of the pepper. It almost feels like plastic.

Peel that junk off and you’re left with soft, sweet, bell peppers that have the most wonderful flavor.
Then blend it together with some feta cheese and oh my goodness. I hope you’re ready for this! Fresh and creamy and tangy. That soft sweetness from the peppers balances the normally stinging flavor of the feta cheese.

Let’s just say it works. It really works.

You can serve this dip on its own with some vegetables pita bread and make lots of people happy. If you want to take it to the next level, make some hummus and baked garlic fries to go along with it.

That will likely please just about everyone in the room!


Makes about 2 cups of dip

3 red bell peppers
6 oz. feta cheese
1/4 cup olive oil
1 tsp. salt

warm pita bread, for serving

Preheat your oven to 425 degrees. Place the bell peppers whole on a sheet pan or directly onto the center rack of your oven. Roast for 20 minutes, and then carefully turn over. Roast anther 15 minutes.

During the last 15 minutes, prepare a large piece of aluminum foil for each pepper. After 15 minutes the peppers should have black, charred spots on their skins. Carefully remove them from the oven and place each on its own piece of foil. Carefully seal the foil into a package so that no steam escapes. Set aside to steam for 10 minutes.

Once the peppers are done steaming, carefully remove them from their foil packets. Place on a cutting board and use a pairing knife and your fingers to peel as much of the skin away from each pepper as possible. Try to peel as much from the tops and bottoms, too.

Pull the stem from each pepper and as much as the seeds as you can and discard. Place the peppers in the bowl of a food processor fitted with a steel blade. Add the feta cheese and the salt.
Process until the mixture is combined, and then slowly stream in the olive oil. Taste for salt and add as needed.

Serve with warm pita on the side. Dip can be stored in an air-tight container for up to 4 days.


Oh hey there! Happy first day of autumn!!!

Also happy day of the season premier of Nashville. I spend the summer binge watching it from the beginning just in time to start planning my entire week around the new season airing. There’s nothing like a Hulu-induced primetime televisions obsession.

Also there’s nothing like soup…in a bread bowl! Because isn’t that one of the reasons we really love soup, anyway? Even if not in a bread bowl, I’m usually breaking up crackers or a baguette and tossing it in there…wishing I was just eating out of a bread bowl.
So I just went ahead and made some of my own. With some beautifully fragrant and flavorful herbs, of course!

I made these bread bowls on the small size for a few of reasons. Mostly, they’re perfect to have for a lighter lunch or having soup with a salad of some sort. They’re also great to serve with some sort of soup or chile with your full football spread.

Also though, sometimes I like to enjoy soup and a bread bowl without the guilt of eating a loaf of bread the size of my head. So there’s that.
If you’re planning to serve these with a soup that won’t jive with rosemary and thyme, just leave the herbs out. Generally, though, the flavor goes pretty well with any fall flavored vegetable soup.

If you want to get insane and put some mac and cheese in there too that would definitely work. Make it cauliflower mac and cheese to keep that angel on your shoulder in check.


Makes 4 small or 2 large bread bowls

2 1/4 tsp. dry active yeast (1 packet)
1 tsp. sugar
1 cup warm (not hot) water
3 cups all purpose flour
2 tsp. kosher salt
2 tbsp. fresh thyme leaves
2 tbsp. chopped fresh rosemary leaves
1/4 cup milk
1 egg, beaten
sea salt for topping

Add the sugar and yeast to the bowl of a stand mixer.* Add the warm water and stir lightly with a fork. Let sit 5-10 minutes until the mixture becomes foamy. Add the flour, kosher salt, rosemary, and thyme. Using the dough hook attachment, stir the mixture on a low speed. Once the dough starts to come together, slowly stream in the milk.

Keep mixing the dough until it comes together into a wet but firm ball. Oil a large mixing bowl, place the dough in the bowl, and cover with plastic wrap. Let the dough rise for 1 hour or until doubled in size.

In the meantime, line two small baking sheets with parchment paper and set aside.

Once the dough has risen, turn it out onto a lightly floured work surface. Kneed lightly until the dough is one smooth ball. Cut into 2 even pieces if making large bread bowls or 4 small pieces if making small bread bowls. Shape the pieces into balls and place on the baking sheets. Cover with a clean baking towel and let rise an additional 30 minutes.

Preheat your oven to 400 degrees. Add the egg to a small cup and mix with an equal part water. Brush the top of each bread ball with the egg wash and top liberally with cracked sea salt. Bake for 15 minutes, and then remove from the oven to brush with the egg wash again. Bake for another 10 minutes for small bread bowls and 15-20 for larger, or until the bread bowls begin to turn golden.

When cool enough to handle, remove the bread bowls to a cool rack until ready to serve. Heat your soup in a separate pot. Use a small knife at an angle to cut a hole around the top of the loaf. Use your fingers to remove the core of the bread along with the lid. Fill the bread bowl with soup and serve the top on the side.

*If you don’t own a stand mixer, mix the dough by hand and kneed on a floured surface. Oil the bowl and return the bowl to rest.