This one is the ‘pasta express’ because it can be made in 18 minutes start to finish. It’s also versatile, so if you don’t have the exact ingredients, sub for what you have at home!
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Ok, this is the slow-to-make meal and leisurely cooking dream of anyone who wants to hang out in the kitchen on a Sunday. Open a bottle of white wine and sip it as you put together this farm flavor masterpiece! It’s a good one if you want a luxurious meal to yourself, or if you’re looking to impress a date. Either way, you’ll be saying ‘oh la la!’
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If you’re into summer comfort food, this one’s for you! It’s exactly the sort of dish a late-summer trip to the farmer’s market was made for. Load up on your fav veg, blend up the green goddess sauce, and make a pot of pasta. Then, invite some friends, pour some wine, and you’ve got a beautiful summer evening ahead.
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This dish is all about the transition from winter to spring. It’s not as heavy as typical winter fare and begins to incorporate the first spring produce available. I love to make a big pot of it for hot lunches during the week.
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Soto Ayam is Indonesia’s answer to chicken noodle soup. The dish celebrates slower cooking, mild flavors, and sustained nourishment.
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These pancakes are a family favorite. The recipe is based off of my elementary school music teacher’s recipe and I have yet to find a better one. Swap any add-ins you like, or stick to the original. It’s nostalgic food at its finest!
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Imagine deconstructing an egg roll and having a whole bowl filled with the delicious stuffing…sound yummy? It is! This dish is fast, satisfying, and can be made with any veggies you have on-hand. I eat mine along with sticky white rice, or make an entire Rainbow Bowl.
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Rainbow bowls are filling, bright, and versatile. There are four recipes plus sticky rice in this bowl, and you can choose which combo is right for you. The recipes keep great too, so whip up a batch and have bowls all week!
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This soup is fall in a bowl. And it’s particularly excellent for the time of transition in early fall when you still have late summer veggies in rotation. Soups are forgiving in general, but especially this one, so think of the ingredients as a general guideline, and otherwise, use up what’s in the fridge. Enjoy!
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We’ve reached that moment in the season where all the goods are abundant and you find yourself looking up the zillionth way to eat zucchini… This salad is a catch all and meant to use up whatever summer veg you have on hand. And the vinaigrette provides a bit of a kick…
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