sun season Growing up, my mom would make sun tea all summer long for us to enjoy. She would always use Lipton black tea bags with fresh spearmint from our garden. I still make sun teas, especially around the summer solstice, as a way of read more
Potato Salad Season Last summer I became obsessed with making the perfect potato salad. Every week I would make another batch, trying something different each time. I knew I wanted a mayo-free potato salad, something that I could make and then let sit out on read more
tender herb season Green goddess chicken salad is a great way to use up fresh herbs and vegetables- either from a bountiful garden or leftover herbs accumulating in the fridge. Using a mix of herbs in the dressing gives complexity of flavor, and any combination read more
mint season Cantaloupe mint sorbet tastes like summer and is a refreshing treat for a hot day. Sorbet is a blend of fruit and simple syrup and could not be easier to make, though does require an ice cream maker (I have this one from read more
beet season basics Cooking black beans from dried beans was never worth the time until I tried Rick Martínez’s Frijoles de la Olla recipe (also found in his newly released cookbook Mi Cocina). There’s no presoaking involved; instead the beans, water, lots of salt, and read more
bright green season I’m a huge farro fan, and its my go-to grain for bulking up salads (kale and farro salad) and soups and as a base for seasonal grain bowls. It has a nutty flavor and is deliciously chewy. Farro brings me the same read more
Shiitake and kimchi stir-fry is loaded with fresh veggies and only takes 30 minutes to make. The original recipe calls for ground pork, but a vegetarian/vegan version without the pork and double the shiitake mushrooms is just as delicious! I love quick sautéed collards, but read more
dandelion season Growing up in a Pennsylvania Dutch family, holiday meals always included salad with Wos-Wit hot bacon dressing. Most often my family used iceberg lettuce, but traditionally hot bacon dressing always topped dandelion greens. My grandfather likes to tell the story of how his read more
sprouting season Spring has finally sprung! Plants are sprouting up all around and inspiring me to incorporate more sprouts into my diet. This vegetarian sandwich with sprouts and pickled carrots is the veggie sandwich of my dreams! I was vegetarian for many years, and vegetarian read more
This really is the best kale salad you’ll ever eat! With radicchio, farro, toasted walnuts, and a tangy lemon miso dressing, every bite is wholesome and delicious. To make it even better, make it an hour or two in advance to give the flavors a read more