The recipe notebook

Good food, made often.

A few everyday recipes to make with familiar ingredients. Find a bowl for breakfast, a bright lunch, something warm from the oven, or a tea break.

From our recipe notebook: these recipes are drafts awaiting cooking tests. Preparation times are estimates.

Illustration of a yogurt bowl with berries, sliced almonds, and orange zest
A bowl, a spoon, a moment to yourself.

Breakfast

Berry yogurt bowl

Creamy yogurt, bright berries, a little crunch, and a fragrant finish of orange zest.

Time, estimated
About 5 minutes
Makes
1 serving

What you need

U.S. measures with metric equivalents.

Make it

  1. Spoon the yogurt into a bowl and spread it with the back of a spoon.
  2. Slice any large strawberries into bite-size pieces, then scatter the berries over the yogurt.
  3. Add the almonds and orange zest. Serve immediately.
Swaps & kitchen notes

Make it yours. Use plain plant-based yogurt if preferred, checking the label for your needs. Replace the almonds with 1 tablespoon (9 g) pumpkin seeds or leave them out.

Allergens. Contains milk and tree nuts (almonds) as written. Check substitute labels and ingredient packaging for relevant allergens and cross-contact statements.

For next time. Use the remaining berries in the overnight oats below. Grate only the colored part of the orange peel; avoid the bitter white pith.

Lunch

Chickpea, cucumber & herb bowl

A crisp, lemony bowl that comes together with a can of chickpeas and a handful of herbs.

Time, estimated
About 15 minutes
Makes
2 servings

What you need

U.S. measures with metric equivalents.

Make it

  1. Drain the chickpeas in a sieve, rinse under cold water, and let the excess water drain away.
  2. Wash the cucumber, tomatoes, and parsley. Dice the cucumber, halve the tomatoes, and chop the parsley.
  3. In a large bowl, whisk the olive oil, lemon juice, salt, and pepper.
  4. Add the chickpeas, cucumber, tomatoes, and parsley. Toss well and divide between two bowls. Serve immediately or cover and refrigerate until serving.
Swaps & kitchen notes

Make it yours. Use fresh dill or mint in place of some of the parsley. Swap the tomatoes for another cup (150 g) of cucumber if preferred.

Allergens. Check all ingredient packaging for allergens and cross-contact statements, especially if adding a dressing or garnish.

For next time. Scatter extra parsley over the roasted carrots below. A plain bowl and a fork are all you need to mix this lunch.

Make tonight · breakfast tomorrow

Tomorrow’s berry oats

Stir, cover, and leave in the fridge. Add the berries when you are ready for breakfast.

Time, estimated
About 5 minutes + overnight chilling
Makes
1 serving

What you need

U.S. measures with metric equivalents.

Make it

  1. In a clean covered container, stir together the rolled oats, milk, yogurt, and maple syrup if using.
  2. Cover and refrigerate immediately. Leave in the refrigerator overnight to soften.
  3. The next morning, stir the oats. Add a small splash of milk if you prefer a looser texture.
  4. Top with the berries and eat for breakfast. Keep refrigerated until ready to eat.
Swaps & kitchen notes

Make it yours. Use a milk alternative and plain plant-based yogurt if preferred. If avoiding gluten, choose oats labeled gluten-free and check the other ingredient labels.

Allergens. Contains milk as written. Oats may have gluten cross-contact unless labeled gluten-free. Plant-based substitutes may contain soy or tree nuts.

For next time. Keep the berries separate overnight for a fresher topping. Use a container you already own with enough room to stir the oats.

From the oven

Roasted carrots, lemon & tahini

Roasted edges, a creamy lemon dressing, and fresh herbs. Serve as a side or add to your favorite grain bowl.

Time, estimated
About 10 minutes prep + 25–30 minutes roasting
Makes
2 side servings

What you need

U.S. measures with metric equivalents.

Make it

  1. Heat the oven to 425°F (220°C). Cut the carrots into sticks roughly ½ inch (1.3 cm) thick so they cook evenly.
  2. Toss the carrots with the olive oil, salt, and pepper. Spread in one layer on a baking sheet.
  3. Roast for about 25–30 minutes, turning halfway through, until the carrots are tender when pierced with a fork and browned at the edges. Adjust the time for your oven and carrot size.
  4. Whisk the tahini and lemon juice in a small bowl. It may thicken at first. Gradually whisk in the water until smooth, adding a teaspoon (5 ml) more at a time if needed.
  5. Spoon the dressing over the warm carrots and scatter the parsley on top. Serve immediately.
Swaps & kitchen notes

Make it yours. Use dill in place of parsley. If avoiding sesame, leave off the tahini dressing and finish with a squeeze of lemon.

Allergens. Contains sesame (tahini) as written. Check packaging for relevant allergens and cross-contact statements.

For next time. Stir the tahini before measuring. Spoon a little of this dressing onto the chickpea bowl for another way to use it.

Something to sip

Your everyday matcha cup

Matcha powder, water, and a whisk. Start with one cup, then make it yours.

Time, estimated
About 3 minutes
Makes
1 cup

What you need

U.S. measures with metric equivalents.

Make it

  1. Measure the matcha into a cup or bowl large enough for whisking.
  2. Measure the water. Follow your tea package's water-temperature instructions.
  3. Add the water to the powder and whisk until dispersed.
  4. Serve freshly prepared. Stir or whisk again if the powder settles.
Swaps & kitchen notes

Make it yours. For your first cup, use just powder and water. If you add milk or a sweetener later, check the ingredient labels for your needs.

Allergens. Check the tea package and any added ingredients for allergens and cross-contact information.

For next time. Use a small scale to repeat the same dose. A whisk and a bowl you already own are enough to begin.

Something to sip

A hibiscus berry tea break

Hibiscus, rosehip, orange peel and rooibos, with blueberry, passionfruit and mango flavors. Brew one cup to enjoy hot or over ice.

Time, estimated
5–10 minutes steeping, plus heating
Makes
1 cup

What you need

U.S. measures with metric equivalents.

Make it

  1. Measure the tea into an infuser in a heatproof cup or teapot.
  2. Heat the water to 212°F (100°C), then pour it over the tea.
  3. Steep for 5–10 minutes. Remove the infuser.
  4. Enjoy hot, or cool the brewed tea and serve over ice. Prepare and serve fresh.
Swaps & kitchen notes

Make it yours. Serve the same brewed tea hot or iced. Use the package instructions if your blend differs from this hibiscus berry rooibos blend.

Allergens. Check the blend's full ingredient label, including flavor ingredients, and its allergen and cross-contact information.

For next time. Use the same dose and note the steeping time you prefer. Cooling a brewed cup is different from cold-brewing the leaves.