These Cheesy Recipes Are Perfect for Sweater Weather
Cold weather is excuse you don’t need to eat more cheese. Warming, soothing, and comforting, it’s an excellent way to stave off the chills. We have hundreds of recipes featuring goat, cow and sheep milk cheeses, including the yummy blue cheese fondue above. Here are a few of our favorites. Time to layer up.
1. Spinach and Mushroom Macaroni and Cheese
One of the many marvelous things about this ingredient is how well it plays with so many others. This easy baked mac ‘n cheese showcases the extent to which fromage is an ideal foil for both spinach and mushrooms. (Plus, you’re sneaking veggies into your diet alongside Cheddar and nutty Gruyère.) To delight your guests even more, divide it into individual mini ramekins before baking.
2. Baked Gnocchi with Taleggio, Pancetta and Sage
If you’ve never tried Taleggio, the Italian cow’s milk formaggio is a delight. It’s a bit pungent, so pair it with ingredients that can hold their own, such as the salty pancetta in this tasty baked gnocchi. Fresh sage is just the thing to leaven the entire dish, and the whole thing is ready in half an hour—ideal for a weeknight.
3. Cheddar and Cider Soup with Shallots
Cheddar, cider and fried shallots mingle beautifully in this hearty-but-delicate soup. (If you’ve ever sipped a Parmesan broth, you understand how elegant such a dish can be.) In this soup, potato, celery garlic, bay, leaves and thyme provide familiar grounding notes. Hard apple cider, cream, applejack, and nearly a pound of cheddar are whisked in to delightful effect. The whole project takes less than an hour, including the crispy fried shallot garnish.
4. Grilled Cheese with Smoky Lentil Soup
When was the last time you had grilled cheese and soup? This riff on the classic (featuring tomato soup) delivers more protein than the original, and is arguably more grown-up, to boot. We love that the broth contains smoky bacon and paprika. Its depth and oomph pair wonderfully with our caramelized onion grilled cheese.
5. Chicken-and-Cheese Enchiladas
Don’t forget about the world of fabulous Mexican dishes employing cheese, such as these super-savory chicken enchiladas. Leftover chicken is the key to how quickly these come together, as are the filling flour tortillas. (Swap in corn if you wish!) A full pound of spinach is a smart thing to sneak into your family members’ diets, and mozzarella is always a great substitute for stretchy south-of-the-border queso.
6. Stretchy Mac and Cheese
Of course we needed to include two types of mac and cheese. This super-cheesy recipe employs a béchamel base and cubed rather than shredded Muenster. It melts beautifully into the thyme- and bay leaf-spiked base. Panko (Japanese bread crumbs) sprinkled on top, a flurry of chives and a drizzle of olive oil produce a golden, crispy top.
7. Blue Cheese Fondue
Name a dish tastier than fondue. Go ahead; we’ll wait. This blue cheese rendition is far from traditional. (In Switzerland, the dip traditionally comprises Gruyère, Emmentaler and other semi-firm, nutty cheeses.) Cambozola, a Brie-like cheese, adds meltiness to the blue cheese itself, and cream, thyme, chives and white wine add light, bright notes. Dip apples and bread into the result, and marvel that it’s taken you this long to get a fondue pot.
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Haile Thomas is an 18-year-old health activist, vegan food & lifestyle influencer, and the founder/CEO of the nonprofit HAPPY (aka, Healthy Active Positive Purposeful Youth). She opened up her fridge to us, to share what her staples are and where she gets her cooking inspiration.
The fridge and pantry are like the soul of a foodie — all of the essential elements to creating delicious and nourishing food experiences start here. I’ve been deeply rooted in food and cooking within my family since I can remember. Crafting a beautiful and versatile fridge that conjures happiness and inspiration has been important from day one, sparking my passion for creating vibrant and tasty dishes that I have the joy of sharing on Instagram!
I’m always asked what I use to make a plant-based diet both flavorful AND healthful (aka, no rabbit food), and I believe the key is all about fridge versatility with simple but powerful ingredients — whether its spicy miso sriracha, tahini or plenty of fresh herbs!
When you open my fridge, the first thing you’ll notice is a lot of color — TONS of veggies of all kinds layered with new products I’ve found, various plant proteins, immunity-boosting tonics, and plenty of oat milk! It’s fun and fresh, and I think that’s a pretty good representation of what we should always strive to bring more of into our lives.
Here are some of my essentials/favorites to keep in stock:
1. All the GreensMy fridge is always filled with a variety of greens – arugula, spinach, kale, various types of lettuce — and it makes me so happy! These greens act as the foundation to my nourish bowls, and can be simply dressed up (a quick lemon-garlic vinaigrette ) or completely glammed up (I’m talking smoky turmeric-tahini dressing). I love having them on hand because not only are they loaded with antioxidants and anti-inflammatory properties but also they can be flavored and transformed super easily!
2. TahiniI fell in love with its deep nutty, roasted sesame flavor and creaminess last year and haven’t had a day without it stocked in the fridge since. The funny thing about tahini is that it tastes pretty awful on its own. Super strong and kind of bitter…with a small glimmer of potential. But when it comes together with ingredients like maple syrup or olive oil and garlic, tahini becomes something heavenly. It elevates any dressing, sauce, hummus or dip and can be enjoyed as sweet or savory. And there’s nothing better than having a kitchen chameleon on hand.
3. Herbs
I believe herbs are like the cherry on top that makes a milkshake even sweeter! They’re a great tool for layering flavor, adding a wonderful vibrancy and pop to literally everything. My favorites are definitely mint, parsley, basil and cilantro. You honestly can’t go wrong with having any of these in the fridge.
4. Prepped Grains or Proteins
I always believe your fridge should work in your favor. Having prepped ingredients available helps tremendously with keeping the cooking experience as simple as possible and allowing versatility to be an easy choice. So I like having cooked brown rice, quinoa, millet and marinated tempeh or tofu ready for a quick transformation!
5. Sauce it Up
For the days I may be a little uninspired or on a time crunch, I always look to the sauces and pastes. Green curry, miso, Jamaican jerk, sriracha or Scotch bonnet sauce, mustard, tandoori paste. All are fantastic to have around! They instantly allow me to tap into different cuisines and flavor profiles — elevating any veggies I have at the moment (maple- and miso-roasted sweet potatoes, anyone??).
These are just a few from a list of favorites. I hope this can be a helpful guide. Just remember, building a reliable, fun and colorful fridge is a personal art. It takes lots of testing, tasting and experimenting to fully identify what makes your kitchen experience just right. But it’s 100% worth it and can be a true adventure! And if you want to keep things exciting and continue to build your kitchen identity, head to the store and seek out something new. It might be a cool sauce or paste or a new plant-based product that adds or reignites some inspiration in your kitchen.
And of course, never forget your fruits and veggies. These are the canvases that you will paint with flavor and love, and eat with joy and satisfaction. Your nourishers are always most important.
The post Open Fridge: Inside Teen Vegan Sensation Haile Thomas’s Refrigerator appeared first on Williams-Sonoma Taste.
Haile Thomas is an 18-year-old health activist, vegan food & lifestyle influencer, and the founder/CEO of the nonprofit HAPPY (aka, Healthy Active Positive Purposeful Youth). Here, she shares her favorite Instagram influencers, ranging from fellow vegan bloggers to self-love advocates.
Hey there! I am so incredibly grateful to have found a beautiful and loving community on Instagram where I can explore food + everything and anything. And I’m so excited to share that love by spotlighting five Instagram accounts that I’m absolutely obsessed with right now! They all inspire me to be my most creative, authentic and flavorful self (pun 100% intended).
@kimjuliehansen
Kim-Julie is the author of The Vegan Reset and the founder of the very popular and drool-inducing Instagram account @bestofvegan. Not only has her entrepreneurial spirit and animal activism inspired me immensely but also she is truly a brilliant soul who contributes so much light and wisdom to the world. I am always learning something new from her accounts.
@sophia_roe
Sophia is someone I truly admire and look up to. Her account is nourishment for your senses. Your eyes get to enjoy stunning images of food, DIY beauty recipes, her curls, or all three! And your mind gets to dive into her expressive and beautiful writing that encompasses the stunning and not so stunning parts of life and how she’s grown through it all — with a vulnerability that allows others to blossom too.
@jessicainthekitchen
Jessica is like sunshine on your phone. Not only does her smile and kindness shine brightly but also her food turns on hunger pangs in an instant. Her love and talent for creating comforting, simple and delicious vegan food is truly amazing. We also share Jamaican roots and that makes it 100% more enjoyable to follow her.
@lulusdreamtown
I am in love with all that Lulu has created and is now shifting into with her platform! From food to self-love to interesting conversations, following her is a true joy. I also love that she is a peer within my generation, using Instagram for good by being her true self and bringing up really important topics.
@the.korean.vegan
Joanne’s moody, rich, soulful food and life feed is complemented by her truly incredible writing. She shares beautiful stories from her life with such vivid and expressive detail that you feel as though you were transported into her story. And the Korean food she makes? To live for. From kimchi fried rice, Japchae, dumplings and more — I’ve even had the honor of tasting her masterful creations on a few occasions!
The post Feed Your Feed: Teen Vegan Haile Thomas’s Top 5 Instagrammers to Follow appeared first on Williams-Sonoma Taste.
Burritos make good plane food. I remember seeing a woman twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. It was the moment I realized that a bit of extra craziness as you’re trying to get out of the house for a trip can be worth it. So, yes, burritos – they’re portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like.
I made these vegan burritos to take on a flight from San Francisco to Honolulu, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.
A couple of notes…I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.
Continue reading Make Ahead Super Green Vegan Quinoa Burritos on 101 Cookbooks
I believe in the power of a tidy, happy refrigerator to promote healthy eating – even if I don’t always succeed. And those of you who follow me on Instagram know I like to take a few minutes to freshen up my refrigerator each weekend. I’m working on a more detailed post about my favorite fridge storage strategies, best containers, produce preservation tips, and the like, but in the meantime, I thought I’d share some of the refrigerators I’ve come across and taken note of. Especially in this era of KonMari ;). These are refrigerators on their #fridgegoals A-game. Masters of refrigerator organization (or simply deploying a super clever tactic or two).
Before we start, there are a few best practices I’ve come to embrace. The aforementioned weekly tidy is key. I typically do mine on Saturday after getting home from the farmers’ market. Wash and prep as many of your ingredients as possible at this time, and you’ll thank yourself later. It might sound strange, but I think of this exercise as merchandising my refrigerator. And when you do it, far less goes to waste, and you’ll feel more energized about cooking throughout the rest of the week.
1. My Refrigerator
This is where I’m at – a work in progress, but I have a few set-in-stone strategies. First, like I mentioned up above, try to tidy it once a week. Second, store things in clear containers, preferably glass. That way you can see everything you have at a glance. I LOVE our counter depth refrigerator, because it doesn’t allow things to hide in the far back corners. Everything is up front and in your face. I want to get a wine bottle insert (mentioned below), and love anything stackable, like the Weck jars, which come in a range of sizes. These containers have been great, these (w/ compartments) are great for lunches on the go, and keeping things separate. I post refrigerators shots here now & then.
2. Kristen’s Eat to Live Fridge – (Hello Nutritarian)
Woah. I’m not sure I’ve seen a stronger fridge game. Look at all the color here! And the prep! And when you get past that, look at the storage strategy. A lot of super smart suggestions on all fronts here. More shots from Kristen.
3. The Home Edit’s Updatable Labeling
Labelling is key, especially in the freezer, or for anything that isn’t going to get used in a few days. Until now, I’ve always used washi paper tape to label jars and baggies, but I’m loving Clea and Joanna’s chalk marker strategy as well. Super clever, and easily helps your family put things where they’re supposed to go. More details here.
4. How to Stock Your Fridge (& Cook) Like an Adult – (Refinery 29)
A nice snapshot of three culinary pros – Karen Mordechai, Lauren Godfrey, and Barrett Prendergrast. You can see some clever strategies in the photos – bowls for produce, wrapping greens, the catch-all nut drawer, etc. See the profiles here.
5. Beyond Meal-prep & CIY meals – (Coveteur)
I thought this portrait of Samantha Wasser’s refrigerator was interesting because it shows how things might come together if you’re more likely to buy your meals vs. cook them. There are a lot of people who don’t cook much, and I thought this seemed like a better option than ordering lots of take-out. Lunch, dinner, breakfasts, and lots of drinks for a few days at least.
More photos of Samantha’s kitchen here, and check out Sarah Britton’s kitchen / fridge while you’re there.
6. Jen’s Counter Depth Fridge & Freezer Strategy – (I Heart Organizing)
I love Jen’s use of those little mini-bins, and the can holder. Super clever. And her detailed freezer drawer write-up makes me feel like there might be hope for mine. Some great ideas, aprticularly for anyone with a counter depth, French door, and freezer drawer configuration. Mini-bins on order 😉 More details here.
7. Lots of Jars & Baskets – (The Intentional Minimalist)
This is one of the few examples I could find with clever use of natural fiber baskets. I like how Kristin has used them here, and look at her smart use of large jars for greens. More tips from Kristin here.
8. Merchandise Your Healthy Drinks – (Brit + Co)
I’m a big fan of this strategy (as you can see in the opening photo). Storing hydrating, healthy beverages in glass containers and carafes is a sleek, beautiful way to showcase drinks. I also like the vote for clear containers here. There are a lot of fridge organization articles that highlight opaque containers, making the contents hard to see, and easy to forget about. Get the recipe here.
9. Wine & Tall Bottle Inserts – (The Container Store) I find myself short on space for tall items like wine bottles and sparkling water. Not sure why it didn’t occur to me to add some bottle inserts, but this post got me thinking. More photos here.
10. Wide Open – What European Chef’s Keep in their Refrigerators – (Bon Appétit) In case you weren’t sure how a chef can differ from a home cook, their refrigerators lend some fascinating insights. Bon Appétit highlights Inside Chefs’ Fridges, Europe, a book by Adrian Moore and Carrie Solomon. Read the article & browse the pics.
Lastly, I want to note, this post is focused on refrigerators. Freezers are another thing altogether – laugh/cry. I’m still trying to get a handle on mine, and haven’t quite been able to nail down a great system, it always turns into a dumping ground. More to come on that front, in the meantime, hopefully there is something here that will inspire!
Continue reading Ten Refrigerators that Inspire Healthy Eating on 101 Cookbooks
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