Can you believe it’s summer already? Even out here in Alaska it is hot, which means that a fast, no-cook meal is greatly appreciated. I know most of us don’t want to turn on the stove when it’s hot inside and out, but we still…
Green garlic is a special ingredient. Not because it is expensive (it isn’t), but because it is extremely seasonal and not commonly found outside farmers markets. When green garlic is in season, I want to make it front and center of its dish. And that’s…
Carrot Top and Quinoa Tabbouleh is a great recipe to have in your back pocket to prevent food waste. It uses a ton of herbs, so it is a great way to use up whatever is leftover from purchasing a whole bunch, including the tender…
Risotto is one of those dishes that sounds fancy, but is easy to make once you learn the techniques. It’s also a blank slate that can be used to highlight whatever is currently in season. Asparagus and mushroom risotto is one of my favorite ways…
I talk a lot about produce on this blog, but when I’m planning out my meals at home, I almost always start from the protein. But a protein alone does not make a meal. Usually. So having a bunch of go to vegetable sides makes…
It’s finally rhubarb season! So often, the only recipe people know with these tart stalks is strawberry rhubarb pie, but there’s so much more you can do with rhubarb than that! Rhubarb pairs beautifully with spices, nuts, and many other fruits, so I love to…
Leftovers have a bad reputation, but all they need is a little love and they’ll transform into something new and flavorful. When you want to make a show-stopping brunch centerpiece, look no further than my Carrot Top Pesto Breakfast Strata. This breakfast casserole transforms leftover…
As we get closer and closer to our Alaska moving date, my days are getting especially hectic. Between work, moving preparations, buying a new car and arranging shipment outside the contiguous US, there’s a lot needed to get done in a short amount of time.…
Sunchokes are a pretty unique-looking vegetable. In fact, while I was at the farmers market picking these up, a woman asked me, “what do you do with them?” The easy answer? Treat them like you would a potato. This simple Whole30 sunchoke hash is great…
Quinoa bowls are fantastically versatile. Have one random, leftover chicken breast? Toss it in. Half a bunch of asparagus? Sauté it up. Leftover mushrooms? No problem. This ramp and asparagus quinoa bowl is a flavorful way to repurpose pre-cooked spring veggies, or lots of little…
Believe it or not, I don’t do all the cooking in my house. When my husband and I did our first Whole30, we started meal planning. In order to split up the work, we divided our meal planning and cooking week by week. This recipe…
Asparagus is one of the highlights of spring farmers markets. I love using asparagus as much as I can during their brief season. And the best part is that almost all asparagus dishes are fast and easy to cook or prep. This Whole30 shaved asparagus…
