organic Archives - Jackie Newgent

erewhon-inspired sesame tofu sticks

by Jackie Newgent | April 2, 2025 | 1 Comment

Let’s talk protein—and not the kind that’s often stuffed between two buns. I’m talking about tofu, that magical block of plant-powered potential that packs a whopping amount of complete protein and is about to make your taste buds do a happy dance. These Erewhon-inspired sesame tofu sticks are here to put plant protein into the spotlight where it belongs.

the best creamy pumpkin marinara sauce recipe

by Jackie Newgent | December 2, 2024 | 1 Comment

Bowl of creamy pumpkin pasta with fresh basil

Hello comfort food season! Nothing says comfort quite like a rich, velvety sauce that bridges the gap between classic Italian flavors and cozy winter-time vibes. So meet The Best Creamy Pumpkin Marinara Sauce Recipe. This velvety sauce is likely to become your new favorite kitchen obsession… a magical blend that transforms an ordinary pasta night into something beyond the ordinary. You’ll love the robust taste of marinara softened by the silky earthiness of pumpkin. Plus, it’s got a hint of garlic and subtle nutty undertone from cashews. Ultimately, it’s both indulgent and nourishing. The best of both food worlds!

chocolate lover’s popcorn seasoning blend

by Jackie Newgent | July 24, 2024 | 1 Comment

a pink bowl of chocolate lover's popcorn

Your taste buds will thank you for having a jar of this chocolate lover’s popcorn seasoning blend on hand when you’re looking for a munchie snack, a good-for-you nibble, a chocolatey bite, or all of the above! It makes the just-right amount for sprinkling onto 6 cups of popped popcorn. And it’s so simple!

pan-charred corn, orzo and arugula salad

by Jackie Newgent | June 28, 2024 | 6 Comments

pan-charred corn, orzo & greens salad in white bowl with fork

When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.

roasted orange bell pepper soup

by Jackie Newgent | November 22, 2018 | 3 Comments

bowl of orange bell pepper soup on a napkin on a cutting board

I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely!