soup season Red lentil soup is one of my weeknight dinner staple throughout fall and winter. In the winter love adding in root vegetables, especially the combination of sweet carrots and succulent turnips. But feel free to substitute with other root vegetables to use what read more
clean eating season Beet and quinoa detox salad is a great January meal to brighten up the dark days, and as a reset following the December holidays. It supports the body’s natural detoxification processes through the liver, kidneys, and digestive systems. Earthy beets, crisp and 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
This really is the best kale salad you’ll ever eat! With radicchio, farro, toasted walnuts, and a tangy lemon miso dressing, every bite is wholesome and delicious. To make it even better, make it an hour or two in advance to give the flavors a read more
maple season part 1 Roasted maple walnuts are addictively good to snack on or to add a maple crunch to salads and desserts. Maple and walnut are a classic combination, but feel free to use another nut of your choice. Pecans or peanuts would be read more
citrus season When we take care of our gut health, we take care of our mental health. Our brain and gut are in constant communication, and if our brains aren’t working their best, we can have a stronger sense of this link. Since my brain read more
These easy fermented ginger beets are a great way to use up beets. All you need is beets, salt, ginger, and a few days to let them ferment. The flavors magically transform as fermentation proceeds. Beet season Late winter is special in Upstate New York. read more