Miranda eats

Lately:
and at
Garlic from my garden
Hummus, pesto, sardines
Bulgogi tofu
Figs and Humboldt fog
Pasta from garden eggplant, tomatoes, chilis, and garlic
Figs… which is not live up to the garden-fresh figs of France from my dreamy memories but were a treat nonetheless.

One of my classes next month is taking inspiration from our trip to the South of France last year, as well as this beautiful new cookbook Le Sud I've been loving. Would love to see you there!
https://www.billiesgrocery.com/store/event/le-midi-a-southern-french-experience/

Glad to not be in Paris *right now* but feeling generally nostalgic for it, so here are a handful of my fave bites/drinks/places from our trip there last September. ❤️✨

Highlights of a lovely weekend in Denver - vegan tasting menu dinner at and a killer hike with ❤️ I am a Colorado in summer girl, through and through

reclaiming my time by not actually editing photos and just using huji 😌 tomato toasts, new cocktails, summer at its peak (it will be 100 degrees here tmrw)

It’s grilling season ☺️ This week had some unexpected twists and turns. We’re grateful we were able to spend time with loved ones and bond over food. I’m reflecting on the role food plays in memory, connection, and adding meaning to our lives. Beau’s grandma passed away late Monday night; Tuesday he made the whole family her shrimp creole recipe for dinner, and this morning he made her coffee cake to share with friends. I remember at a Thanksgiving years ago after my grandma Sheri passed, my aunt Christi made Sheri’s chocolate eclairs. I think we all felt the emotion and significance of the moment and the joy of having a bit of her with us again. What legacy will I leave behind one day? I hope I leave behind unconditional love and much laughter, and I hope I leave behind a comforting recipe or two. ❤️

Never getting over garden harvests 💚🌱✨ a bowl full of basil for a slightly untraditional (walnut + pistachio) pesto with sweet potato gnocchi from the freezer, because my past self loved my future self.

I don’t think there are any cool song lyrics for turning 31, but I listened to a lot of The Killers today and that felt right 😌

Hiii! I have a few upcoming cooking classes to share:

Next Tuesday at Billie's, summer dinner party with ratatouille, socca, tapenade, and more! This one happens to be gluten-free and vegetarian AND delicious https://www.billiesgrocery.com/store/event/summer-dinner-party/

Sat, June 29, eastern Mediterranean (plant-based!) at Hemma Hemma with falafel, mushroom shawarma, pita, and more: https://www.hemmahemma.com/store/event/eastern-mediterranean-plant-based-dinner-party-w-miranda-easley/

Tues, July 2, it's tapas Tuesday at Billie's! This time vegetarian: https://www.billiesgrocery.com/store/event/tapas-tuesday/

SUMMER DINNER PARTY | Billie's Grocery | Organic Whole Eats and Treats, Workshops, and Events | Kansas City, MO Billie's Grocery is a new restaurant concept near Union Hill in Midtown Kansas City, Missouri bringing mostly organic, nutrient-dense whole eats and treats to the community's ever-growing health food scene.

When we moved into this house not quite two years ago, I ordered a few hello fresh meals. Not my ~preferred~ way of cooking but it got us through a chaotic week and gave us a recipe we have replicated many times since: couscous, shawarma-spiced roasted carrots and chickpeas, roasted red bell peppers, lightly pickled red onions, dried fruit of choice, parsley or cilantro, and a Greek yogurt sauce spiced with harissa powder, all topped with lemon juice. I like cooking on Mondays usually and often it’s my most elaborate night of the week (have to stave off the work blues somehow), but tonight this simpler meal was just perfect. Whiskey got a smell but not a taste, sorry buddy.

start of summer / birthday month / best time ☀️

Food in May ✨
1 - enfrijoladas with vegan queso and cilantro sauce
2 - jackfruit and chickpea shawarma marinating
3 - and in wrap
4 - incredible lemon asparagus at
5 - garlic scape banchan
6 - basque cheesecake
7 - lettuce from the garden 💚 with a Greek yogurt dressing and seeds
8 - plant-based eastern Mediterranean class
9 - soup, salad, and focaccia
10 - fried okra and catfish on the way to the Ozarks

From the kitchen lately-ish ✨ vegetarian and vegan meals + treats!
1- vegan birthday cake (chocolate olive oil cake and tahini frosting, recipes duh)
2- blistered leeks recipe from Mezcla
3- leek and root veggie savory galette
4- lentil bolognese and spaghetti 🤌🏻
5- hearty bean soup
6- farro and veggie salad

The ask was “garden party” and I said yes. 😍
Yellow semolina cake
Matcha Swiss meringue buttercream
Lemon curd and raspberry compote fillings
Flowers from 💞

Loved playing with some new flavor combos, and once again getting to use fabulous local edible flowers 🌸

I cannot get enough of this blue plate 💙 whipped ricotta on sourdough with olive oil, a simple but luxurious breakfast toast I could eat over and over again. Sometimes with an egg, sometimes with fruit jam and French salted butter, always with flaky Maldon salt.

Vegetarian/pescatarian meals the kitchen lately —
1 - an improv chickpea curry over sweet potato
2 - pavlova with strawberries frozen from last year’s you-pick
3 - the olive toast with a runny egg 🤌🏻
4 - test ravioli with mushroom pâté filling
5 - “vacation breakfast” at home; overnight oats, toast with the good butter, coffee AND oj
6 - the go-to anchovy-tomato pasta
7 - tacos with cashew queso, always a hit! ✨

My May cooking classes! Hope to see you at one ☺️

Scenes from pasta night at my house 🍝 I put the girls to work— I mean, taught them how to make pasta from scratch, and we made incredible mushroom ricotta ravioli with butter and bread crumbs, and pappardelle with marinara and lentil-eggplant “meatballs.” We also made a mess and it was so fun 🫶🏻

Dinner of a lifetime at last week 🫶🏻 each plate was playful, layered with flavor, and inspiring in its creativity. Beau gives me grief because I giggle while eating fun or messy food, and this was definitely a giggle per course 😂 The hospitality was also super warm, which just added to my solo dining experience. Will definitely be back someday!

In the kitchen lately ~

hi 👋🏻 why not pics of my actual self for the 300th post

Sweet potato gnocchi with calabrian chili butter and a bunch of things that have been on my mind — recipe via my substack, link in bio ❤️ this gnocchi has become my favorite thing to make in the depths of winter when I have an abundance of sweet potatoes. I taught it in my first vegetarian cooking class and it was so fun and delicious with a brown butter sage cream sauce. Someday there will be a reel and a website but in the meantime I just have to start sharing or I never will! 🍠

Beau’s 30th birthday 🥳
Torched the meringue before making it into buttercream, which I know I saw on Instagram somewhere but couldn’t find the person to give credit… anyway, toasted Swiss meringue buttercream on chocolate cupcakes and topped with toasted coconut. Aka I used the torch a lot 😈 also made some quick sliders on Hawaiian rolls, baked up fire crackers, and roasted sweet and savory mixed nuts. And then Beau manned the bar the whole night for his own party. Lol. It was a lovely night ✨

In the kitchen lately:
1- Korean scallion pancake
2- sweet potato gnocchi
3- practice wedding cake
4- mushroom Wellington
5- black bean enchiladas
6- miso buttermilk biscuits
7- chili crunch gougeres
8- tofu, bok choy, watermelon radish
9- vegan mac and cheese
10- sweet potato gnocchi with sambal miso butter

It’s our anniversary in three days so I am reminiscing on a wonderful honeymoon to Mérida, four years ago ❤️ plus the photos has been sharing really make me want to go back. We learned so much about the Yucatán’s food history on this trip and loved experiencing the market, restaurants, cantinas, and cenotes. We’ll be back someday!

Hey friends! Next class is on Feb. 13th 😄

VEGETARIAN DATE NIGHT | Billie's Grocery | Organic Whole Eats and Treats, Workshops, and Events | Kansas City, MO Billie's Grocery is a new restaurant concept near Union Hill in Midtown Kansas City, Missouri bringing mostly organic, nutrient-dense whole eats and treats to the community's ever-growing health food scene.

Our Christmas tradition, three years running, pushed just to New Year’s Day this time 🥯 tried a new recipe and loved how they turned out. Maybe we should make bagels more often than once a year…