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by Caitlin Saniga

Edamame hummus

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.

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by Sarah Steimer

Spaghetti squash and avocado salad with chicken

I love a new recipe for spaghetti squash. I’d hate to relegate this awesome winter squash to just getting a bottle of marinara sauce dumped on it. Instead, this guy got a mean, green upgrade.

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by Caitlin Saniga

Pomegranate orange peel tea with gingered honey

The timing of this month’s guide couldn’t be more perfect. I’ve been battling a cold since Christmas Day, and although the worst of it is over, I can tell you for a fact that this tea soothes an uneasy stomach and encourages stuffy nasal cavities to loosen up. Ginger and honey are classic remedies for upset stomach and sore throats, respectively, and the benefits of orange and pomegranate peels were new news to me. Both are high in vitamin C and calcium. Orange peel tea has been used to treat heartburn and indigestion, and pomegranate peel tea has been used to soothe sore throats. One thing to keep in mind when purchasing your fruit for this tea: Organic is absolutely best, as peels touched by chemicals tend to absorb those chemicals.

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by Sarah Steimer

Fennel and carrot soup

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

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by Sarah Steimer

New Beginnings New Year Smoothie

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

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by Caitlin Saniga

Chocolate-drizzled gingerbread cream puffs

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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by Sarah Steimer

Simple vegetable curry

This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.

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