My latest recipe for Spicy Cauliflower-Red Lentil Burgers is up on Food52. Here is a little sneak peek…

The Veggie Burger That Turns into 3 Different Meals

Making weeknight dinners on a tight schedule is my thing (see: my book), and I never stop searching for simple, adaptable, satisfying zingers that lift me up at the end of the day. My favorite recipes are both familiar and surprising, highly adaptable, and have pieces that can be made ahead of time, leaving us with slightly re-jiggered leftovers for tomorrow’s lunchboxes and dinner.

These vegetable burgers fulfill all of my weeknight dinner criteria. To prove it to you, I’ve outlined ways you can adapt this recipe to satisfy your tastes (or what you have in the cabinet), ways to prepare pieces of it beforehand (nothing better than getting a head start), and ideas of how to transform leftover burgers into a second (and equally exciting) meal.

Click here for the full story and recipe. All photographs by Elizabeth Cecil.






What’s happening around here? We cut our tree down / put our tree up, keep making / slurping Heidi Swanson’s Green Lentil Soup, and are playing Town Mountain’s I’m On Fire over and over and over. The winter trifecta. XO



Green Lentil Soup: Curry Powder, Brown Butter, Coconut Milk & Chives from Super Natural Everyday

Serves 4 to 6

2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

5 1/2 cups vegetable broth or water

1 1/2 cups green lentils or green split peas, picked over and rinsed

3 tablespoons unsalted butter

1 tablespoon Indian curry powder

1/2 cup coconut milk

Fine-grain sea salt

1 bunch fresh chives, minced

Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauce until the spices are fragrant, less than a minute.

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Stir in half of the spiced butter, taste, and add more salt, if needed, typically a couple of teaspoons if you used water instead of salted broth. Serve drizzled with the remaining spice butter and sprinkled with chives.



Lately I have been slacking on my good eating habits. This new season has brought with it a packed schedule and often I choose to do work or chores instead of sitting down to a normal breakfast or lunch in the small amount of “free time” I have. I catch myself driving the boys around with a rumbling belly because I have forgotten to eat or grocery shopping while snacking on something totally unhelpful (like a baguette or bulk bin jelly beans!). The worst part is that our fridge is full of good food waiting to be eaten but for some reason I can’t figure out how to get it on my plate during the day.  So, I have some new strategies to make my lunch a priority. This lentil salad and, somewhat impulsively, signing up for a 7 day Standard Process cleanse are two of them. Have any of you done this cleanse before? I’m oddly excited to start.

In other news, I have received many kind notes about the new site and the desire to have a subscribe by email option. For those of you who like receiving posts in your inbox simply sign up via the new box in the sidebar (or click here).



Lentil Salad

3 cups cooked lentils

1 red bell pepper, finely diced

1/2 cup walnuts, chopped and toasted

1/2 cup goat cheese, crumbled

2 big handfuls of baby greens

Kosher salt and black pepper

Dressing: Aged balsamic vinegar (or maple syrup), extra virgin olive oil, salt and pepper.



To make the salad first toss the lentils, red bell pepper, walnuts, and goat cheese together then sprinkle with a good amount of kosher salt and black pepper.

Next, arrange the baby greens on a big plate and top with mounds of lentil salad. Drizzle over your favorite sweet vinegar dressing (I loved aged balsamic vinegar with extra virgin olive oil, salt, and pepper). Dig in.

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We spent much of the frigid weekend on the frozen ponds around the island. Nick and Dylan skated together while Gray and I either slid around in boots, followed friendly dogs, or coasted across the ice in a small sled. By Sunday afternoon the word was out that the ponds were perfect for skating and I’d guess there were about 50 people all enjoying it together with cars packed along the back roads. We would go out for a few hours then part of us would head home for a nap, meal, or fire and the other part would stay on for a bit longer.

We ate a lot which seems appropriate with the energy spent enduring cold and exercise. This soup was a highlight because of its simplicity and unique toppings. I a new to topping a soup with chopped dates but it’s something I’ll do again. The boys especially loved the date sprinkle so we quickly ran out and moved on to topping the leftovers with raisins – also yummy.

Moroccan Lentil Soup with Sweet Potato
serves 6-ish

For the soup:
2 carrots
2 celery stalks
1 yellow onion
3 garlic cloves
1/2 medium sweet potato, peeled
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cups dried lentils (I used a mix of red and green)
8 cups vegetable or chicken stock
1 lemon

For serving:
Chile flakes
Lemon wedges
Chopped dates

1. To save time and accommodate small mouths, chop all the vegetables in a food processor. First, whiz the carrots and celery together until they are nice and small – set aside in a bowl. Next, whiz the onion and garlic together and again set aside. Finally, whiz the sweet potato.

2. While your food processor is chopping, heat the oil in a soup pot over medium heat. Add the carrots and celery and saute until soft, about 4 minutes. Add the onion and garlic, 1 teaspoon of salt, cumin, and cinnamon and saute for 3 minutes.

3. Add the lentils, sweet potato, and stock then bring to a boil. Reduce the heat to medium low and simmer, partly covered, stirring occasionally, for 20 to 30 minutes, or until the soup is creamy and the lentils and sweet potato are cooked through.

4. Finish the soup with another 1/2 teaspoon of salt and the juice for 1 lemon. To serve, top bowls of soup with chopped cilantro, chile flakes, chopped dates, and a squirt of fresh lemon. 


I’m not sure if our neighbors appreciate our homemade Halloween decorations or if they think we are going a little crazy. Dylan is really into a spooky holiday so we have that awful fake spiderweb batting all over our front steps, old t-shirt ghosts floating from the porch, and construction paper skulls, bats, and spiders taped randomly (with bright blue painters tape!) all over the walls. It’s a look. Nick grew up in Sleepy Hollow so we are reading, on repeat, the tale of the headless horseman. To say we are excited for Friday is an understatement.

We tried this simple lentil dinner last week and really enjoyed it. It’s easy to individually tailor for each family member. You can toss on an egg, leftover roasted vegetables, or shredded chicken on top.

Spiced Black Lentils with Yogurt & Mint
slightly adapted from Bon Appetit

½ teaspoonground coriander
½ teaspoon ground cumin
½ teaspoon mustard seeds 
2 tablespoons olive oil plus more 
1 small onion, finely chopped 
2 cloves garlic, finely chopped 
1 cup black beluga lentils 
3 cups (or more) low-sodium vegetable broth or chicken broth 
1 teaspoon red wine vinegar
 Kosher salt, freshly ground black pepper 
1 cup plain Greek yogurt 
¼ cup fresh mint leaves, thinly sliced

1. First, stir coriander, cumin, mustard seeds, and two tablespoons of oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add the onion and garlic; cook, stirring often, until just softened, about 5 minutes. 
2. Next, add the lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.
3. To serve, transfer the lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint. 
Do Ahead: Lentils can be cooked 2 days ahead. Let cool; cover and chill.