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
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
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
Quick pickling is one of the easiest food preservation methods. Quick pickles, or refrigerator pickles, use vinegar to inhibit bacterial growth (=preserve) and are stored in the fridge. The brine contains equal parts vinegar and water, along with salt, sugar, and spices. This is an read more
maple season part 2 Our northern woods provide us with one of the most precious wild foods in the form of maple syrup. Maple sap runs in late winter and early spring, when days are bright but still cold. This maple lentil salad was inspired read more