Slather this on sandwiches or burgers. Mix it into a tomato and cucumber salad. Scoop it up with fresh veggies or crackers. Eat it straight out of the fridge with a spoon, no one will judge.

This is a great dry rub to have in your arsenal. I feel like something about the coffee really enhances the umami meatiness of the meat you are cooking. Goes great on some lamb steaks. Feel free to adjust the heat level to your preference.

I love the kick and depth of flavor that gochujang adds to everything I stir it into. This Korean staple is made from chilies, glutinous rice, fermented soybeans, salt, and sweeteners that becomes a thick, sticky condiment that’s spicy and pungent in flavor. Totally delicious.

There are so many recipes for mulberry pies, jams, and sweet deliciousness, but it is more difficult to find some savory options. I think there is a lot of unexplored potential. Anything that you can use a blackberry for, you could use a mulberry for. I find that they work perfectly in this spicy, sweet, acidic barbecue sauce, and early summer has arrived! As the temperatures start climbing for us, our grilling season begins.

What am I to do with all of the discarded sourdough starter? I know the question has probably run through your mind because as a shepherd to this living creature, it kinda feels awful to simply throw it into the bin (even if it is a compost bin).

This is my go-to. It is super simple, and really only a set of guidelines. Sometimes I roll it super thin, other times I keep it kinda thick. Sometimes I will add some fresh herbs in when I am kneading the dough, or sprinkle the top with some parmesan cheese. No matter what, there is always a sprinkling of some nice quality salt on the top.

I had a really difficult time deciding whether to call this recipe Carrot Top Pesto, or Carrot Top Salsa Verde. As you can see, the salsa verde won, but it was a close tie. This is my fusion of pesto and salsa verde with carrots tops in center stage. Think of this sauce slathered on grilled meats, kebabs, or roasted vegetables….

I remember as a little girl sitting in the sink helping my mother shell peas. It is one of my favorite memories. Fresh peas from the garden are nothing like the gross green things that come from a can. Still to this day, if I have a bunch of peas to shell I will sit upon the counter with my back against the cabinets and my feet in the sink shelling these little green globes of deliciousness. It is one of my happiest places.

So this is not a recipe. This is an invitation to get creative. I usually have a couple of versions of compound butter in the freezer, and when I need them, they are there, patiently waiting to be used. I just slice off as much as I need and then pop them back in the freezer for another dish another day.

The best burger I have ever had was from a cute little place called Tabor Tavern in Portland Oregon. 1/3 lb. lamb patty, harissa, balsamic onions, feta, arugula, all on a brioche bun. I just checked the menu, and they are still serving it. I have never been quite able to reproduce that flavor, but it opened my mind to how well-spiced lamb is suited to be used in a burger. This flexible sausage recipe can be pumped into links, flattened into patties, or rolled into meatballs.