El Niño is here. Rain is coming down hard, and the nights are cold. Normally at this time of year, Corelyn throws together a cassoulet and we have a magical couple of days and nights of leftovers. But now that …

October is finally here – one of our favorite months of the year. It hardly feels like fall, but maybe that’s just because it continues to be in the 90s on and off here in LA. Yesterday was a cloudy rainy …

So a while ago I got a sample of teff from someone somewhere, I cannot remember where or who. And I was like, “WTF is this?” and then put it in my cabinet and promptly never looked at it again. …

Hey y’all! As you may remember, George and I hosted a test kitchen in June that was vegetarian, and in July we wanted to do the same thing with our friends Ellen (who you know as our paleo contributor) and …

Hey guys, Ellen here! Otherwise known as paleo pasta, zoodles (which is much more fun to say!) are a simple substitute to regular pasta. They are made from zucchini and are a great way to get more vegetables into your …

We’re getting into summer and that means some pretty exciting months of fruits and veggies that just.won’t.quit. Right now, you’re going to be obsessed with stone fruit, but come August you’ll be just whipping up cobblers and calling it a …

Serves four + lunch leftovers (note: my four includes two ladies, one hungry husband, and a toddler) Ingredients 1.5 lbs or so Yukon Gold potatoes, diced, no need to be precise on amount 1 small onion (or in our case, …

Ingredients: 10 oz. gf bread, cubed (we used Udi’s hamburger buns) 5 ounces of cubed brown portabella mushroom caps (or mushrooms of your choice) 1 head broccollini, rough chopped 4 leaves of kale, rough chopped ¼ white onion, rough chopped …

Ingredients 4-5 heads of Baby Bok Choy 1 pound shrimp 1 pound bag of roasted and salted cashews 2 cups mushrooms 1 tbsp garlic powder (or 2 cloves fresh garlic) kosher salt to taste lemon pepper to taste paprika to …