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…
Happy new year! Let’s start the new year off the right way with my sheet pan gnocchi recipe, full of roasted honeynut squash, kale, mixed mushrooms, and ground pork. This will make enough for six one-bowl meals, which is great for meal prep and stocking…
Chocolate and beets are a perfect pairing. Both are earthy, and they enhance each other’s flavor. It’s one of my favorite combinations, and they come together beautifully in my recipe for chocolate beet marble bread.
I’ve mentioned this before – I am not much of a baker. But every once in a while, I get the urge to bake something. And in this case, I felt like baking something fancy. But, I promise, if I can bake a marbled loaf bread, you can too!
Soup is one of my favorite things to make when wintery weather takes over. This butternut squash soup is a great balance of sweet squash and spicy ginger and chili oil. It’s extremely easy to make, and can go from stove to table in about…
Parsnips are a severely underrated vegetable; I’m sure many people just think of them as a white carrot (not true), and I’ve seen them mislabeled at the grocery store on more than one occasion. But don’t overlook them the next time you’re at the farmers…
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 hash brown recipe. I’m happy to say that I’ve improved it: the hash browns that we love to make are now Whole30 compliant, so we can enjoy them anytime!
Out of sheer curiosity two years ago, my then-fiancé (now husband) and I did a gut microbiome test through Viome. In addition to reporting the general makeup of the gut microbiome, they also give a list of recommended, personalized superfoods. Among the superfoods on my…
Thanksgiving is full of local traditions, both regional and individual (or, more likely, familial). Thanksgiving could mean turkey (of course), or lobster (a New England tradition), or maybe wild-rice casserole (if you’re in Minnesota). The regional variety makes sense, as different things are seasonal across…
Step aside, lemons and limes! There are so many citrus varieties out there to try. This week, I am focusing on a selection of unusual citrus varieties that I’ve seen at the farmers market and all the ways to incorporate them into your cooking.
In general, citrus fruits hybridize incredibly easily. There are so many more varieties than what I could fit in here.
Like many fruits, persimmons are sweet and juicy, and excellent eaten by themselves. I love persimmons, and don’t get to eat them as often as I wish I could. But what else can you do with them besides eating them like an apple? Turns out,…
Forget pumpkin spice season, it’s apple season! This week, I’m continuing my farmers market produce series by talking about my favorite apple varieties, along with the best ways to use each of them. Spoiler alert: different apples are best used in different applications. Apples are…
It’s definitely squash season out there! There are so many different varieties out there, that it can be hard to keep track of what varieties are best for different applications. Some squashes are better for soups, and others are better roasted. Knowing what to look for at the market can help ensure success when you cook up your squash.
Without a doubt, there are way more winter squash varieties out there than what I have listed. Within many of the types described below, there are many heirloom versions of them as well that I’m not distinguishing here. Don’t be afraid to talk to the farmer to hear about their recommendations for a particular type if you don’t recognize it.
I’m organizing these varieties from most common to least common. I’m not using any kind of scientific methodology here; this is simply based on my own observation of the number of booths at the various farmers markets I’ve been to, and if I’ve ever seen them at the grocery store.
