Rice bowls are basically my favorite thing in the world especially when there’s little to no prep and they just seem to come together on their own. With quick pickled veggies, this bowl is pretty much the cure for any mid-week blues. With ground chicken, I dislike how colorless and textureless it usually is. So,…
Author: Kylie Thompson
Kylie Thompson is a Baltimore-made designer living in Brooklyn who has a crazy kind of love for cooking and sharing delicious, home cooked meals. She is mildly obsessed with using up every last item in her fridge no matter what. Her Instagram is a shameless collection of food pics and photos of her tortie, Grammy.
Tomato, Wax Bean, and Basil Salad with Lemon Mascarpone Vinaigrette
This salad is a dream. Bright tomatoes, crunchy wax beans and fragrant fresh basil. Drizzled with an ever-so-slightly creamy lemon vinaigrette, this meal is absolutely perfect for warm summer nights or to bring to a brunch party. And it looks so gorgeous that everyone will think you’re some kind of food wizard even though this…
Spring Onion Risotto with Shrimp
I will admit – I am a sucker for onions. All kinds of onions. Shallots, spring onions, scallions, ramps, red onions, white onions…you name it, I’ll cook it up somehow and eat it. I have never, however, cooked with a Purple Spring Onion before. I’ve seen them in the grocery store, but for some reason,…
Collard Greens with a Roasted Red Pepper Sauce
This recipe was originally inspired by Saveur. I came home from a long day and wanted a no-fuss side dish with my dinner, something healthy but filling. When I came across a recipe for Collard Greens and Chile-Garlic sauce, I knew I wanted to give it a go. I haven’t often seen collard greens paired…
Blueberry & Asparagus Salad
My fiancé has a major addiction to blueberries and will honestly eat them until he’s sick. So, naturally, when we were at the market and he saw a giant box on sale, he. had. to. have. them. LIKE NOW. So now we have a huge box of blueberries that no normal person can eat. When…
Mugwort and Spinach Soup
This week, we received mugwort (Artemisia vulgaris) in our CSA bag and honestly, I’m so thankful a few people on the NDO team pointed me in the direction of Martha Stewart’s Mugwort Soup recipe because I had no idea what to do with this green. It has a really aromatic smell and I was definitely…
Shrimp and Barley Stir-Fry
This is my quintessential weeknight meal: lightning fast to make, filling but not too decadent, and best of all…affordable. Subbing barley in for rice is a great way to add whole grains and a ton of fiber to your day. The key to the perfect egg is low and slow. Let it heat up most…
Braised Burdock Root
When we received burdock root with our shipment of veggies, I’ll admit…I was a little intimidated! A slender, hearty root that can grow up to two feet, this root can be a little scary to work with! The first task is figuring out “how the heck do I clean this thing off?” And the next…
Warm Red Cabbage with Roasted Chickpea Salad
I’ll admit…I’m a newcomer to the chickpea fan club. Frankly, I used to hate chickpeas. The only memory I have of them is when I used to see them on the salad buffet at the grocery store I worked at. I have no idea why, but they were just never appetizing to me. I met…
Roasted Rainbow Carrots and Fennel with Poached Eggs
I am an absolute sucker for colorful carrots! This recipe uses roasted carrots (rainbow or otherwise) with thinly sliced fennel. This recipe is a perfect side dish for pork, or it can be eaten as a light lunch. If you want to skip poaching eggs, try frying them or soft-boiling them. Ingredients (Serves 2) 2…