Finding Balance Through Food
We always make this creamy vegetarian classic when the temperature drops in New England and locally grown winter squash becomes available. You can count on us to bring a larger quantity to seasonal celebrations like Thanksgiving and potlucks. Once Julia’s sole “safe food” at these festivities, she now enjoys it in addition to mashed cauliflower, and pumpkin pie.
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Old-fashioned braided breads like challah are familiar to Katherine, who grew up with an Eastern European mother. When she came together with her wife Susan, Susan’s Jewish roots elevated challah to a place of tradition for Shabbats and high holidays. The 2-tier style challah we make today melds the past and present and is outstanding for French toast.
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This plant-based alternative to classic Italian-style meatballs is packed with flavor and nutrition and not too difficult to prepare. We enjoy them served over spaghetti with homemade marinara sauce and garden-fresh basil.
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Soft pretzels remind us of visiting our beloved Aunt Ruth and dearly missed Uncle Gary in New York City. While our recipe is smaller in size and not nearly as salty, the shape and flavor are authentic to the original. For a stellar snack, we dip them in homemade hummus.
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Our family appreciates the versatility, nutrition, and superb taste of eggs and incorporates them into our diet regularly. Once a week, we prepare egg salad and enjoy it on homemade sandwich bread for lunch. This wholesome meal is great to pack in lunchboxes and take to work or school as well.
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Our lighter and fluffier version of classic cake brownies still has all the chocolatey goodness of the original. Served warm with a scoop of vanilla ice cream is our favorite way to enjoy them!
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While this Italian rice dish takes time to become creamy and velvety, it’s easy to make and very versatile. Add tofu or shrimp for protein, different vegetables and seasoning for variety, or keep it simple with parmesan cheese like we do. And no, you can’t pull it off in 30 minutes on Chopped!
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Of Scottish origin and often served with tea, these scones are like a sweet biscuit. They’re not too sugary and are fairly light with a golden exterior and soft interior. Blueberry is our favorite add-in, but we’ve prepared and enjoyed this recipe with cranberries, raisins, and just cinnamon as well.
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Nourish 