This creamy, Whole30 beet soup is my twist on borscht, a classic Eastern European beet soup. I add tahini to my recipe to give this beet soup a nutty background flavor and creamy texture. Finish it off with a ton of fresh herbs, and you’ve…
Spring is finally here! And now that winter is behind us, farmers markets will move back to their outdoor locations, and more variety in produce will arrive. One of the first non-winter crops harvested is a perennial favorite: carrots. This transitional time of year is…
I don’t like wasting food (or money), so I love having an assortment of recipes that use up all the odds and ends. Making hash browns is a versatile method to use up leftovers of many different vegetables. Recently, I’ve been testing a bunch of…
Don’t throw away the tops the next time you buy a bunch of carrots from the farmers market. The carrot tops have a wonderful herbaceous flavor that exemplifies the transition to springtime. If you haven’t tried using them yet, this walnut and carrot top pesto…
Orecchiete is a fun pasta shape to work with; in Italian, it means little ears. According to my dad, my great-grandmother would make this pasta by hand; I don’t have her skills (yet), so when I was recently at Eataly in Chicago, I picked up…
Salads seem like something summery, not so much a winter dish. But the great irony of this is that many salad greens and lettuces are at their peak in the cold winter months. But there’s an easy way to make salads a bit richer and…
I love radishes; the sharp, peppery bite is such a perfect salad ornament. But I am here to tell you that radishes aren’t only good raw. My Whole30 “butter” braised radishes bring new dimension to this common vegetable. Even picky eaters will love the mellow…
After I graduated from college, I spent several years in snowy New England, where I was introduced to the awesomeness that is kale soup. There’s a large Portuguese community in Massachusetts, which is where this style of kale soup originates. But I like to put…
There’s not much better than biting into freshly fried kohlrabi hash browns. They’re hot; they’re crispy; they’re a perfect way to eat kohlrabi for breakfast. When I first mentioned to my husband how much I liked kohlrabi, he responded that he had the best kohlrabi…
It’s the start of National Farmers Market Week! And to start it off, I’m making my Farmers Market Celebration Bread. I’ll start this off by saying that I’m not much of a baker (though I am a great armchair critic of The Great British Baking…
Peas are one of those crops that are extremely seasonal; there’s a reason why peas were the very first commercially available frozen vegetable (and it’s just not because canned peas are terrible). Depending on your exact climate, snap peas are in season for maybe a…
