The Weekly 5

The Weekly 5: Let's do away with the sad side salad

I hate mesclun greens

May 12 •

Alexandra Shytsman

The Weekly 5: What to do with all that rice

Tofu bowls with peanut sauce, turmeric rice, rice casserole, etc.

May 5 •

Alexandra Shytsman

The Weekly 5: Inspired by Cinco de Mayo

Tortilla soup, mushroom "carnitas" + nachos!

Apr 28 •

Alexandra Shytsman

The Weekly 5: Spring-y vegetables

Ukrainian dill potatoes, charred asparagus + lemony garlic kale

Apr 21 •

Alexandra Shytsman

The Weekly 5: The greatest hits of spring (according to me)

A French-inspired potato salad, leek pasta + PANCAKES

Apr 14 •

Alexandra Shytsman

The Weekly 5: How to use up a jar of tahini

A tofu sheet pan dinner, carrot fritters + even brownies

Apr 7 •

Alexandra Shytsman

The Weekly 5: A casserole dish encore

Lasagna, spanakopita pie, eggplant casserole + more

Mar 24 •

Alexandra Shytsman

The Weekly 5: The many faces of cauliflower

A chameleon of the vegetable world.

Mar 17 •

Alexandra Shytsman

The Weekly 5: All about alliums

Gimme all the leeks, shallots, and garlic.

Mar 10 •

Alexandra Shytsman

The Weekly 5: Cucina povera

Cabbage, beans, and other inexpensive MVP's.

Mar 3 •

Alexandra Shytsman

The Weekly 5: Cozy soups + stews

Before we bid adieu to the season 🥣

Feb 25 •

Alexandra Shytsman

The Weekly 5: A case for cruciferous veg

Cabbage, cauli, kale - the gang's all here 🥬🥦💚

Feb 18 •

Alexandra Shytsman

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