Liking certain foods is more about our choices and the stories we tell ourselves than the food itself. I want to be someone open-minded enough to enjoy liver and creative enough to figure out how to not just consume it because I should, but eat it with immense pleasure.
Read MoreLook, garlic scapes are delicious and I want you to buy them from the farmer’s market and cook with them and love them so that farmer’s keep bringing them to the market. This meal is beyond yummy, and the garlic scape pesto recipe provides lots of extra pesto you can freeze or refrigerate for later.
Read MoreA rich and buttery, yet light and herbal, celebration of spring crashing into summer in my bowl. Quick to put together and devoured by my 14-month-old son.
Read MoreAn ode to spring, fresh herbs and vegetables, this dish makes the perfect side dish or veg-centric main course.
Read MoreThese beets are roasted and smashed and roasted some more to increase their crispy surface area potential and paired with lemon zest, lemon juice, preserved lemon and kumquat, why not!? They lay on a bed of garden greens, chiefly arugula, and there’s added crunch with mustard seeds and sunchokes sliced thin and roasted into chips
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