30-minute andouille kale soup is a low-effort high-reward recipe. Only 5 ingredients, cooks in 1 pot, and is ready in 30 minutes. Packed with flavor and nutrients, this soup will leave you satisfied and wanting more. This soup is easy to make vegetarian, though it read more
Maitake mushroom chips are crispy and surprisingly meaty. Eat straight out of the oven or use them to top salads, pasta, or roasted chicken dishes. Maitake Mushrooms This past fall I was generously gifted a freshly foraged maitake mushroom (thank you Marcus!). Maitake, or hen-of-the-woods, read more
Baked apple oatmeal is loaded with goodness- oats, walnuts, pumpkin seeds, raisins, warming spices, and of course apples, all baked together with a creamy custard. This is a perfect way to start off your days in fall, and is especially nice to make on chilly read more
Summer Season Welcome to Beet Season’s Summer Shorts series, where I’ll be sharing recipes with a short post than normal, with hopes that I can spend less time writing blog posts and more time cooking and sharing new recipes (and who really wants to spend read more
Earthy beets, crisp and buttery olives, nutty pepitas, and bright miso lemon dressing deliciously meld together in this irresistible grain salad. It tastes even better if made ahead, great for a potluck or for make-ahead lunches. clean eating season Beet and quinoa detox salad is read more
thankful season The week before Thanksgiving includes the anniversary of the concussion that changed my life. In those first months after my concussion, I was stuck on the couch and couldn’t stand up without feeling like the world was spinning. I could barely get off read more
first frost season Maple-glazed sunchokes and shiitakes make a cozy side dish for the cold nights of spring and fall. In this recipe sunchokes are treated like potatoes- boiled in salted water until tender and then browned in a cast iron pan along with shiitake read more
first frost season One-pot farro is a great way to use up less than spectacular end-of-season tomatoes and green beans before the first frost hits. Other cold-tolerant veggies, like fennel or greens (Swiss chard, kale, or mustards) also make good additions. One of my favorite read more
harvest season The late season abundance of apples, squash, and kale inspired this fall harvest kale salad. A maple mustard vinaigrette ties together this salad’s sweet and tangy flavors. ingredients for fall harvest kale salad delicata squash A couple of weeks ago, my partner brought read more
tender greens season Every spring I plant Swiss chard in my garden, and all summer struggle to use it in the kitchen and curse myself for wasting precious garden space on it. Swiss chard is best cook in liquids, either braised in a skillet or read more