Popsicles are one of the best treats on a hot summer day. These fruit and yogurt pops feature a chamomile-infused simple syrup, which add an irresistible floral aroma, along with the cooling and calming benefits of chamomile. Popsicle Season To make these popsicles, you’ll first read more
5-ingredient salmon walnut pate comes together in a flash. Salmon and walnuts are both loaded with omega-3s, essential nutrients that give your brain (and heart) a major boost. Feta and olive oil give this spread its creaminess, and lemon juice brightens and lightens its flavor. read more
Thin and crisp slices of fennel and root vegetables topped with lots of fresh herbs and a bright lemon vinaigrette. This salad hits all the right notes for what I crave in spring- no oven needed, light and tangy flavors, and lots of fresh herbs. read more
This week I have a special guest post on ployes to share with you all from my partner and favorite gravel bike rider Bryan. Ployes (rhymes with ‘boys’) are buckwheat crepes common in northern Maine. Bryan is sharing this Maine-inspired campfire breakfast of scrambled ployes, read more
Birdseed muffins are loaded with seeds and whole grains. They are wholesome and hearty, ready to take along on your next adventure! Migration season These muffins, the Grain and Seed Muffins from Dorie Greenspan’s Baking with Dorie, always make me think of birds. The first read more
tender greens season Every spring I plant Swiss chard in my garden, and all summer struggle to use it in the kitchen and curse myself for wasting precious garden space on it. Swiss chard is best cook in liquids, either braised in a skillet or read more
Potato Salad Season Last summer I became obsessed with making the perfect potato salad. Every week I would make another batch, trying something different each time. I knew I wanted a mayo-free potato salad, something that I could make and then let sit out on read more
tender herb season Green goddess chicken salad is a great way to use up fresh herbs and vegetables- either from a bountiful garden or leftover herbs accumulating in the fridge. Using a mix of herbs in the dressing gives complexity of flavor, and any combination read more
dandelion season Growing up in a Pennsylvania Dutch family, holiday meals always included salad with Wos-Wit hot bacon dressing. Most often my family used iceberg lettuce, but traditionally hot bacon dressing always topped dandelion greens. My grandfather likes to tell the story of how his read more
sprouting season Spring has finally sprung! Plants are sprouting up all around and inspiring me to incorporate more sprouts into my diet. This vegetarian sandwich with sprouts and pickled carrots is the veggie sandwich of my dreams! I was vegetarian for many years, and vegetarian read more