Starbucks might be serving pumpkin spice everything, but I’m not ready to give up summer flavors. Not yet! Before the summer ends, I’m snapping up as much summer produce as I can, and using it in simple, flavor-forward dishes like this Whole30 Peperonata with Jimmy…
It’s July, so it is officially heirloom tomato season! These beauties are the star of summer farmers markets, but there are so many different varieties that it’s a good idea to know the basics before diving in and buying all the tomatoes. Let me introduce…
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.
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…
Roasted green beans is one of my favorite fall-transition side dishes. Fresh green beans taste nothing like their canned cousins; they maintain their texture a whole lot better, and roasting them brings out a sweetness in addition to any grassy notes. Add a tomato confit…
