Brussels Sprout Salad

When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.

Fresh Fig and Mint Salad

This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.

Seared Pork Tenderloin with Apples and Broccoli

Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.

Quinoa-Stuffed Eggplant

This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.


Broccoli and Feta Pasta Sauce

This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.

Local Yokel Hashbrowns

Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.

Potato Soup

Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you. 

Shrub-Marinated Beet Salad

I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!

Garden Ratatouille

When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.

Moroccan Grilled Eggplant

I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.

Smoky Roasted Cherry Jam

This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.

Simple Strawberry Compote

This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.

Vibrant Spring Socca with Basil-Arugula Pesto

Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.

Roasted Rhubarb

Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.

Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.

Mushroom, Bacon, and Arugula Skillet

This quick skillet isn't just for breakfast - it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.

Vietnamese Caramelized Pork

Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.

Spiced Strawberry Cashew Shake

This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!

Toasted Hazelnut Chocolate Milk

Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.

Beet and Poppy Seed Muffins


These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.


Lemon Vinaigrette

This simple vinaigrette is delicious as is, but makes a great base if you'd like to add herbs or garlic.

Kale and Black Bean Tacos with Chimichurri

These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.

Pinto Bean, Kale, and Pasta Soup


This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.

Twice-Baked Potatoes with Kale

Stuffed with a bunch of lacinato kale, these potatoes are tasty and seem indulgent, but have enough green to be wholesome. Serves 3 as a hearty main, or 6 as a side.