A home for the dishes you return to, the notes you keep, and the flavors worth sharing.
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Five chapters. One hundred recipe pages. Room to keep growing.
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Servings: 2 · Prep: 10 minutes · Cook / chill: 10 minutes
1 ripe banana 2 eggs ½ cup rolled oats ½ teaspoon baking powder ¼ teaspoon cinnamon 1 teaspoon oil, for the pan
1. Blend the banana, eggs, oats, baking powder, and cinnamon until smooth. Rest for 5 minutes. 2. Heat a lightly oiled skillet over medium-low heat. 3. Pour small rounds of batter into the skillet. Cook for 2–3 minutes, until the edges set. 4. Flip and cook for another 1–2 minutes, until set throughout. 5. Serve with fruit or yogurt.
Example recipe. Small pancakes are easier to flip. Add your own changes and tasting notes here.
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Lunch
Servings: 2 · Prep: 15 minutes · Cook / chill: None
1 can (15 ounces) chickpeas, drained and rinsed 2 tablespoons plain yogurt 1 teaspoon lemon juice ½ teaspoon mustard ¼ cup diced celery 2 large tortillas 1 cup shredded lettuce Salt and pepper, to taste
1. Mash the chickpeas coarsely in a bowl. 2. Stir in yogurt, lemon juice, mustard, celery, salt, and pepper. 3. Divide the lettuce and chickpea filling between the tortillas. 4. Fold in the sides, roll up tightly, and cut in half.
Example recipe. Try diced cucumber in place of celery. Keep wet fillings separate until ready to assemble.
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Dinner
Servings: 4 · Prep: 10 minutes · Cook / chill: 15 minutes
12 ounces dry pasta 3 cups broccoli florets 2 tablespoons olive oil 2 garlic cloves, minced 1 lemon, zest and 2 tablespoons juice ½ cup grated Parmesan Salt and pepper, to taste
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package. 2. Add broccoli during the final 3 minutes of cooking. Reserve 1 cup of cooking water, then drain. 3. Warm olive oil in the pot over medium-low heat. Add garlic and cook for 30 seconds. 4. Add pasta, broccoli, lemon zest, and lemon juice. 5. Remove from the heat. Stir in Parmesan and enough reserved water to make a light sauce. Season and serve.
Example recipe. Start with ¼ cup pasta water and add more as needed.
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Snacks
Servings: 12 bites · Prep: 15 minutes + 20 minutes chilling · Cook / chill: None
1 cup rolled oats ½ cup peanut butter 3 tablespoons honey 2 tablespoons mini chocolate chips ½ teaspoon vanilla extract Pinch of salt
1. Mix peanut butter, honey, and vanilla in a bowl. 2. Stir in oats, chocolate chips, and salt. 3. Chill for 20 minutes to firm up. 4. Roll into 12 small balls. If the mixture is too dry, mix in a little more peanut butter.
Example recipe. Contains peanuts. Substitute a suitable seed butter if needed.
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Make ahead
Servings: 1 jar · Prep: 5 minutes + overnight chilling · Cook / chill: None
½ cup rolled oats ½ cup milk or plant milk ¼ cup plain yogurt 1 teaspoon chia seeds 1 teaspoon maple syrup, optional ½ cup berries, for serving
1. Combine oats, milk, yogurt, chia seeds, and maple syrup in a jar with a lid. 2. Stir well, cover, and refrigerate overnight. 3. In the morning, stir again. Add a splash of milk if needed. 4. Top with berries just before serving.
Example recipe. This is a single-serving make-ahead breakfast; multiply ingredients to prepare additional jars.
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