Tangy tart rhubarb crumb bars with sweet brown sugar oat crumbs have a hint of floral vanilla and spicy ginger Brown sugar oat crumbles do double duty in these spring snacking bars- first pressed into the pan for the crust and then as a crumble 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 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
Birdseed muffins are loaded with seeds and whole grains. They are wholesome and hearty, ready to take along on your next adventure! Migration season These muffins, the Grain and Seed Muffins from Dorie Greenspan’s Baking with Dorie, always make me think of birds. The first 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
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