5-ingredient salmon walnut pate comes together in a flash. Salmon and walnuts are both loaded with omega-3s, essential nutrients that give your brain (and heart) a major boost. Feta and olive oil give this spread its creaminess, and lemon juice brightens and lightens its flavor. read more
Curtido is a fermented cabbage slaw from El Salvador that is traditionally served with pupusas. Curtido adds crunch and an acidic pop of flavor to dishes. Try it with tacos, braised meats, or grain bowls. Curtido El Salvadoran curtido is made of shredded cabbage, onion, read more
Thin and crisp slices of fennel and root vegetables topped with lots of fresh herbs and a bright lemon vinaigrette. This salad hits all the right notes for what I crave in spring- no oven needed, light and tangy flavors, and lots of fresh herbs. read more
This rosemary and grapefruit olive oil cake is everything. The flavors are fresh and light, with a hint of bitterness that makes it irresistible. And it’s topped with a simple grapefruit glaze that you don’t want to skip. The glaze adds a lovely pink hue read more
self-care season Adaptogens are herbs that help the body adapt and respond to stress. For my post-concussion symptoms, I’ve been using the adaptogen ashwagandha to support my nervous system, reduce anxiety, and help calm my brain’s fight-of-flight response. Combining ashwagandha and ghee is a common 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
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
Roasted tomatillos, onion, garlic, and hot pepper are blended together with lime juice and cilantro to make this tangy and addictive roasted tomatillo salsa. Eat with tortilla chips or use when making enchiladas and tacos. preserving season In August and September, I am always busy read more
hot weather season Prep 5 days worth of creamy coconut oats with this recipe for meal prep overnight oats. I am a strictly oatmeal for breakfast person and as the temperatures get hotter in the summer months, my breakfast cools down in the form 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