It's officially carnival season in New Orleans, and while I'm preparing for plenty debauchery, I'm also preparing for the much needed detox starting Ash Wednesday.

It was absolutely pouring in New Orleans the other day, so I thought it would be nice to make something warm and comforting, and what is more warm and comforting that pizza? This indulgent flatbread is the perfect substitute for delivery pizza on those days you don't want to leave the house. Sweet roasted garlic … Continue reading Mustard Green Flatbread

This recipe is of some seriously questionable authenticity, but ditch take-out for this delicious veggie version of America's favorite Chinese order.

This recipe was inspired by one I saw on the New York Times Cooking website for a roasted carrot and lentil ragout. (https://cooking.nytimes.com/recipes/9566-roasted-carrot-and-red-lentil-ragout) Their recipe was not vegetarian, so when I saw carrots were in the Hollygrove produce box this week I thought I'd give it the BugBites makeover and turn it into a spicy, vegetarian soup!

Step up all of your homemade soups and sauces with homemade veggie stock. It is seriously so easy to make, and actually saves money because you can use all the veggie scraps you would normally throw away. Get the most out of your veggies people! The base of my stock is carrots, onion, celery, mushrooms, … Continue reading Homemade Vegetable Stock

Beuchu kimchi, or kimchi made from napa cabbage is the most common kind of kimchi, but the word covers all manner of spicy fermented veggies.

Curry is amazing because it’s like a slot machine for food. There are infinite combinations you can make with the contents, color curry, and vehicle such as rice or noodles. It also is a great way to impress people with your ~complex flavors and exotic taste buds~ but it's secretly super easy to make.