A small, careful recipe journal.

Verdant Kitchen began as a folder of notes — what worked, what didn't, what was worth cooking again. Over time it became a place to publish them properly.

The recipes here are plant-forward but not strictly vegetarian. They lean on whole foods, good olive oil, and the kind of techniques that make weekday cooking faster the more you practice them. We test every recipe at least twice before publishing — once to confirm it works, once to make sure someone else can follow the instructions and get the same result.

We don't believe in twelve paragraphs of personal narrative before the ingredient list. The story is short, the recipe is detailed, and the photographs show the actual food. That's the whole format.

Our principles

• · Original recipes only. No re-publishing, no rewording someone else's work.
• · Tested twice, in a real home kitchen, with normal equipment.
• · Honest serving sizes and honest times.
• · Whole-food ingredients you can buy at any decent supermarket.