Potato leek soup with herb oil

by Caitlin Saniga

I love soups with swirls. This soup features a really nice fresh herb and sauteed shallot oil that can be drizzled on top of each serving, and then twirled into the soup with a toothpick.

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Meatless Monday: Pasta with roasted tomatoes, corn and garlic confit

by Sarah Steimer

This dish was a straight-up treat. The garlic confit and corn take on a subtle sweetness, while the roasted tomatoes take everything to a deeper level. I would have even skipped the pasta and poured everything over a good piece of bread. So save this recipe as a bruschetta idea as well!

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Broccoli and herb-stuffed portobellos

by Sarah Steimer

Vegetarian meals can’t be filling, you say? Yeah, eat this and try telling me that. Bill and I were as stuffed as can be (really, no pun intended) after we each had one of these mushrooms.

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Meatless Monday: Zucchini and pickled beet sandwich

by Sarah Steimer

No matter how many dishes I make or how many new recipes I try, sandwiches are still one of my favorite meals. This recipe was no exception, and it proves you don’t need meat to make a tasty and satisfying sandwich.

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Meatless Monday: Smashed fingerling potatoes with jalapenos

by Sarah Steimer

These potatoes don’t require many ingredients, but they pack a ton of flavor thanks to the jalapeno and whole-grain mustard. It’s a great side for a cookout that requires your oven — leaving more room on the grill.

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Chickpeas, chorizo and chevre

by Sarah Steimer

This was such a quick, one-pan meal that packed significantly more flavor that I could have expected. I’d love to tell you how the leftovers were, but we had seconds and polished the whole thing off in one sitting.

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Chicken salad with green tahini sauce and chickpeas

by Sarah Steimer

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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Pasta with mushrooms and bacon

by Caitlin Saniga

This is my idea of a hearty winter dish. Mushrooms, bacon, sauteed yellow onions and Parmesan cheese all rank high on my list of favorite comfort food ingredients.

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Meatless Monday: Lemon-pepper popovers with nutmeg and parsley

by Caitlin Saniga

I’m so thankful, time and again, for the therapeutic powers that cooking has. Whatever emotion you’re feeling, the process of cooking something demands a certain focus. I made these popovers on Friday night, when I was feeling a bit lonely. (Joel moved to Rhode Island last week for a new job, so our new adventure is the long-distance relationship.) I needed a project to distract me from my thoughts. So popovers it was. If you’ve never had popovers, know that they’re not muffins, like their shape might suggest. They’re more along the lines of airy, eggy biscuits with buttery, crispy exteriors. They puff up out of the muffin pan to practically double in size, and they’re best served warm, of course. Anyway, I let myself get into a bit of a cooking daze on Friday night: Grate the nutmeg, zest the lemon, grind the pepper, chop the parsley. Mix the dry ingredients, then the wet, then combine. Add some melted butter. These are all familiar steps that when strung together form their own tempo. After the muffin pan went into the oven, I watched for awhile as the bubbling butter in each cup pushed up the batter. I must have let my eyelids close because I awoke to the sound of the timer going off, with my temple pressed against the glass door. And there they were, sizzling in pools of butter, the popovers were like unsteady giants in their muffin cups. I didn’t let them cool long before taking a bite. You’ll have to taste for yourself to know: I forgot about feeling lonely.

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Roasted mushrooms with parsley and pine nuts

by Caitlin Saniga

This is a simple dish that manages to add lots of depth to a meal. Pair it with a roast or use it to top toast.

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