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 week I have a special guest post on ployes to share with you all from my partner and favorite gravel bike rider Bryan. Ployes (rhymes with ‘boys’) are buckwheat crepes common in northern Maine. Bryan is sharing this Maine-inspired campfire breakfast of scrambled ployes, read more
A weeknight dinner staple with sweet carrots and succulent turnips, this Indian-inspired red lentil soup gets its flavor from a hefty dose of the spice blend garam masala and is topped with cilantro chutney. soup season Red lentil soup is one of my weeknight dinner 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
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
summer snacking season This vegan cashew carrot dip has been my snack of choice all summer long. Its perfect for when it’s too hot to cook and the garden is overflowing with herbs and vegetables. Using fresh garden or farmer’s market carrots will give the 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
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