Hawnuh Lee

homemade, package-free matzo

Sea salt crispy flatbread aka package-free matzo

Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!

April 24, 2019 | by Hawnuh Lee

purple cabbage, carrot, apple, brussels sprout slaw with tahini dressing

Winter slaw with creamy tahini dressing

A winter slaw salad is a great vehicle for tahini dressing and delicious all on its own. (But I don’t blame you if you’re just here for the tahini today.) Colorful purple cabbage was the inspiration for a winter vegetable medley, also including crowd favorites – carrot, apple, and brussels sprouts. A hint of sweetness…

March 14, 2019 | by Hawnuh Lee

buddha bowl with mix of winter vegetables, brown rice, and black beans

Use-it-up roasted buddha bowl

You can really get creative with the vegetables you use here, which is why this is a favorite go-to meal of mine. Roasting vegetables is the equalizer of the kitchen. Few things are not delectable when roasted, smothered in olive oil, salt, and lemon. Another great note about using olive oil – you don’t need…

February 18, 2019 | by Hawnuh Lee

broccoli stalk and toasted hazelnuts

Roasted broccoli stalk with toasted hazelnuts + lemon

Save your broccoli stalks for this well-balanced dish, accented with toasted hazelnuts, a shallot dressing, and lemon.

February 3, 2019 | by Hawnuh Lee

The best package-free granola bars

Sustainable snack food is critical when thinking about a closed loop kitchen. Before taking a mindful approach to zero-waste / low-impact eating I would find myself with an excess of Larabar wrappers, somehow in every single pocket of all of my bags? Do these things multiply? While snack bars are usually my go-to, finding one…

January 31, 2019 | by Hawnuh Lee

Cabbage + sweet potato lentil soup

Lentils are one of the best soup legumes as they don’t require pre-soaking. If you’re like me and forgot to soak the white beans overnight it’s red lentils to the rescue! This is a versatile recipe, feel free to add in any greens you might want to use up! That’s the power of soup –…

January 22, 2019 | by Hawnuh Lee

Parsnip and meyer lemon loaf cake with toasted hazelnuts + dates

A lovely breakfast loaf cake featuring earthy parsnips, bright meyer lemons, toasted hazelnuts, and dates. A zero-waste recipe you might not be able to share!

January 16, 2019 | by Hawnuh Lee

Nocino + oat milk winter cocktail with preserved cherries

Nocino is a local spirit from Portland’s own Stone Barn Brandyworks. This was my first introduction to this smooth, subtle liqueur and it will definitely not be the last this winter. Nocino is a spirit distilled from young walnuts. Often found in the backyards and neighborhoods of Portland, these unripe nuts are gathered off local walnut…

January 7, 2019 | by Hawnuh Lee

Vegan leek greens + potato soup

Hearty, rich vegan potato and leek soup that uses all of your produce! 

November 27, 2018 | by Hawnuh Lee


Tastiest toasted squash seeds

Easy, tasty toasted squash seeds that you can get wild flavoring! Perfect for snack, topping, and closing the squash loop.

November 13, 2018 | by Hawnuh Lee

Cauliflower and winter squash salad

A warm, fall salad full of hearty squash, cauliflower, and contrasted with bright acidic hits. Perfect for your Thanksgiving table.

November 6, 2018 | by Hawnuh Lee

Beet Stem Spread

Beet to stem spread

A root to stalk savory spread that makes the most of your produce and is the perfect topping!

October 16, 2018 | by Hawnuh Lee