Green Kitchen Stories

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.... Read more »

Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.... Read more »

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!... Read more »

These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.... Read more »

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.... Read more »

The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.... Read more »

This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.... Read more »

We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat!... Read more »

Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.... Read more »