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Featured Recipes

Pesto Turkey Meatballs and Goat Cheese Polenta — warmandrosy.com

Pesto Turkey Meatballs with Goat Cheese Polenta

Fennel, Orange and Avocado Salad + Oil-cured Black Olives

Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Breakfast

Toasted Muesli Mix with Coconut, Dates and Apricots

Apple Crumb Muffins with Rye

Marinated Lentils + Poached Eggs with Curried Yogurt

Baked Overnight French Toast with Strawberries + Cream

Strawberry Probiotic Smoothie Bowl with Oats + Almond Butter

Buckwheat Banana Blender Pancakes — Gluten-free

Salted Cacao Buckwheat + Hazelnut Granola

Rhubarb, Orange + Ginger Muffins with Almond Streusel

The Creamiest Instant Pot Oatmeal — Sweet + Savory

Buckwheat Maple Banana Bread — Gluten-free + Dairy-free

Sips

Creamy Oat Milk Hot Chocolate

Peach + Mango Lassi

Cacao, Almond + Date Shake with Maca — Hormone Balancing

Watermelon + Strawberry Cooler with Coconut Water and Lime

Strawberry Probiotic Smoothie Bowl with Oats + Almond Butter

Morning Digestion Tonic with Lemon, Turmeric and Ginger + A Pregnancy Update

Beet, Berry + Blood Orange Smoothie

Spiced Pomegranate Kombucha Float with Health-Ade Holiday Cheers

Ways to Pack Greens into Your Toddler’s Diet + Green Smoothie Recipe

Blueberry-Purple Sweet Potato Smoothie with Tahini and Miso

Golden Immunity Smoothie with Citrus, Pineapple and Turmeric

Salads

Fennel, Orange and Avocado Salad + Oil-cured Black Olives

Vegan Caesar Salad with Hemp Seeds, Sourdough Croutons + Watermelon Radish

Pear, Blue Cheese and Pomegranate Salad + Sweet and Salty Nuts

Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

Orange, Fennel, Sweet Potato + Avocado Salad with Miso-Tahini Dressing

Spring Farro Salad with Arugula, Peas, Artichokes, Radishes, Mint, Goat Cheese + Roasted Shallot Dressing

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing

Brown Rice + Charred Broccoli Grain Bowl with Cucumber, White Beans, Egg and Miso Dressing

Roasted Cauliflower Salad + Radicchio, Meyer Lemon and Crispy Capers

Roasted Honeynut Squash + Pomegranate Gremolata

Kale, Apple + Crispy Lentil Salad with Ginger Almond Butter Dressing

Late Summer Salad w/ Figs, Blackberries and Sweet Potatoes + Roasted Shallot Dressing

Soups + Stews

Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Tomato Chickpea Stew with Coconut + Garam Masala

Creamy Cauliflower Soup with Kale Pesto and Rye Breadcrumbs

Creamy White Bean Soup with Butternut Squash + Kale

Chilled Cucumber + Avocado Soup with Miso

Sheet-Pan Carrot, Apple + Ginger Soup

Spring Minestrone Soup with Lemon + Miso

Creamy Vegan tomato, White Bean and Rosemary Soup

Creamy Roasted Cauliflower + Meyer Lemon Soup with Crispy Kale and Mushrooms

Black Lentil, Bulgur, Butternut Squash + Kale Chili – Vegan

Kabocha Squash Soup with Apple, Miso + Almond Butter

Coconut Red Lentil Stew with Sweet Potato and Kale

Sandwiches + Burgers

Sweet Potato, Apple, Hummus + Cheddar Sandwiches

Smoky Lentil Sloppy Joes

Sweets

Blood Orange Cardamom Shortbread Cookies

Creamy Oat Milk Hot Chocolate

Cranberry Crumble Bars with Ginger + Easy Cranberry Sauce

Apple Crumb Muffins with Rye

Pumpkin Pecan Energy Bites

S’mores Oatmeal Chocolate Chip Cookies + Smoked Sea Salt

Crunchy Peanut Butter Chocolate Quinoa Bars

Creamy Watermelon Popsicles with Strawberry + Coconut

Little Plum Cakes with Almond + Millet

Salted Oatmeal, Walnut + Chocolate Chunk Cookies

Spiced Pumpkin Snack Cake with Vegan Maple Cream Cheese Frosting – Gluten-free + Dairy-free

Salted Cacao Buckwheat + Hazelnut Granola

Rhubarb, Orange + Ginger Muffins with Almond Streusel

Salted Dark Chocolate Avocado Mousse

Buckwheat Maple Banana Bread — Gluten-free + Dairy-free

Strawberry Almond Olive Oil Cake — Grain-free + Dairy-free

Chocolate Covered Almond Stuffed Dates, aka “Hot Dates”

Chewy Triple-Ginger Molasses Cookies

Cranberry Cardamom Spelt Loaf + Orange and Vanilla-bean Glaze

Perfect Oatmeal Raisin Cookies – Vegan + Gluten-Free

Apple Crisp with Ghee + Almond Butter – naturally sweetened

Pumpkin, Banana + Molasses Bread with Spelt Flour

Sunflower Berry Crumble Bars – Vegan, Gluten-free + Nut-free

Oatmeal + Spelt Chocolate Chip Cookies

Glazed Blood Orange Chia Seed Muffins with Cardamom

Mains

Pesto Turkey Meatballs with Goat Cheese Polenta

Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Spinach and Feta Stuffed Pita, aka Cheater’s Spanakopita

Tomato Chickpea Stew with Coconut + Garam Masala

Creamy White Bean Soup with Butternut Squash + Kale

Masala Lemon Chickpeas + Kale on Garlic Toast

Roasted Cherry Tomato Pasta with Ricotta

Fig and Goat Cheese Pizza with Balsamic, Onion + Rosemary

Roasted Tomato, Shallot + Caper Confit

Marinated Lentils + Poached Eggs with Curried Yogurt

Baked Cod with Spinach, Shallots + Sun-dried Tomatoes

Orange, Fennel, Sweet Potato + Avocado Salad with Miso-Tahini Dressing

Coconut Creamed Kale with Sundried Tomatoes + Crispy Chickpeas

Spring Farro Salad with Arugula, Peas, Artichokes, Radishes, Mint, Goat Cheese + Roasted Shallot Dressing

Crispy Cauliflower Tacos with Creamy Black Beans + Tangy Cabbage Slaw

Pasta with Roasted Delicata Squash + Creamy Sage and Arugula Pesto – Gluten-Free and Dairy-Free

Green Frittata Recipe + Healthy Eating Habits for Babies and Toddlers

Tangy-sweet braised chicken legs with kumquats, dates and green olives

Sides

Balsamic Roasted Sweet Potatoes + Shallots with Yogurt

Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

Crunchy Bread + Butter Pickles

Herby New Potatoes + Asparagus with Lemon and Ghee

Roasted Honeynut Squash + Pomegranate Gremolata

Toasts

Roasted Tomato, Shallot + Caper Confit

Wild Mushroom Toast

Basics

Crunchy Bread + Butter Pickles

Basil + Walnut Pesto

Pickled Ramps, Rhubarb and Radishes, aka Spring, Preserved

Kale Pesto with Hemp + Pumpkin Seeds

Baby & Toddler

Sunflower Berry Crumble Bars – Vegan, Gluten-free + Nut-free

Ways to Pack Greens into Your Toddler’s Diet + Green Smoothie Recipe

Green Frittata Recipe + Healthy Eating Habits for Babies and Toddlers

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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

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I hope everyone is hanging in there. This Quinoa w

I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
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Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
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RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
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(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!

St. Patrick’s Day feels very different this year

St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
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RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
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1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!

Wash your hands, avoid crowds, **listen to the exp

Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
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RECIPE
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1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
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(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

The recipe for these Pesto Turkey Meatballs + Goat

The recipe for these Pesto Turkey Meatballs + Goat Cheese Polenta is new on the blog (it’s a good one!), along with some thoughts on label-free eating in the age of climate crisis. Getting deep on a Thursday afternoon 🤓 .
I share mostly vegetarian recipes here in the hope of inspiring people to eat this way more often for the health of the planet — and also because I eat a largely plant-based diet. However, the very notion of going plant-based comes from a place of immense privilege in the context of a food system in which millions of Americans struggle to put food on the table or simply do not have access to high-quality food.
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We undeniably need to change our patterns of food consumption to confront the climate crisis, but the focus shouldn’t be trying to convert everyone to a way of eating that is currently unattainable for most; rather, the focus should be on fixing a broken food system that favors factory-farmed animals and the industrial crops that feed them in the first place. Promoting regenerative farming and grazing practices both at the consumer level and at the policy level is a source of hope.
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More thoughts on the subject at the link in bio. I’d love to hear what you think and how you’re eating with the climate in mind — this is a judgement-free zone!

Make this extremely simple Fennel, Orange and Avoc

Make this extremely simple Fennel, Orange and Avocado Salad + Oil-cured Black Olives, and be transported to sunny Sicily (in a coronavirus-free world, that is). #vitaminc 🍊Recipe link in bio.

Dip...it’s what’s for dinner. A #monday hack.

Dip...it’s what’s for dinner. A #monday hack. This extremely easy and oh-so-tasty white bean and artichoke dip comes together in a matter of minutes. Serve with all manner of dipping vehicles and any leftover bits and bobs for a low-effort smorgasbord type of meal. Recipe link in bio. Stay sane!

Kale pesto + goat cheese + watermelon radish + evo

Kale pesto + goat cheese + watermelon radish + evoo + lemon + salt and pepper, all on *thick* crusty sourdough = a happy Friday indeed 😎 Also, actual sunlight...a novelty! #toast

Having a moment with that last crispy cauliflower

Having a moment with that last crispy cauliflower taco + pretending I’m on vacation 😎 This old recipe is still a fave in our house, with creamy black beans, tangy slaw, crispy cauliflower and meal-prep-friendly components ✔️✔️✔️ Recipe link in bio.

Here I am with another bowl of soup — ✨ Roaste

Here I am with another bowl of soup — ✨ Roasted Butternut Squash and Red Lentil Soup w/ Coconut + Crispy Kale ✨ It’s February, after all — it’s cold and grey, we still don’t have a clear democratic presidential nominee and spring seems to be a distant reality. Give me all the comforting bowls of soup!
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This one is a keeper — slightly spicy, creamy and with a bit of textural intrigue from the crispy kale. Recipe link in bio. Happy Friday!

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