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…
Even though they seem so basic, there’s a lot to consider when picking out potatoes at the farmers market. Color, flavor, and texture can all influence what potato is right for the job. For example, potatoes perfect for mashes are generally not the perfect potato…
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 stems. Use any mix of herbs you like; this recipe is easily modified to your tastes. The mix of carrot tops and mint in this salad is a refreshing combination for a perfect summer barbeque side dish, or even as a make-ahead lunch.
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…
There are a ton of different types of fresh beans and peas at the farmers market, and it can get a little overwhelming to know how to use each of them. Let me be your guide to all the varieties and best ways to use…
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 meal planning easy. Sautéed spinach with green garlic is one of my easy, Whole30 sides that works for any meal.
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. And that leaves precious little left to cook up a nutritious dinner. Mediterranean beans, greens, and sausage is the perfect sheet pan meal that gets dinner on the table in 30 minutes with a handful of pantry staples and farmers market finds.
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 was inspired by a salad he made for me with shredded carrot and toasted coconut, but I decided to put my own farmers market twist on the recipe.
This Whole30 Curry Coconut and Carrot Salad is spicy, sweet, savory, and crunchy. A great blend of flavors inspired by the artisanal spice blends found at the farmers market.
