There is so much flavor in this bowl. There is enough umami in each spoonful that I would swear there had to be mushrooms or some other secret ingredient - but there isn’t. The slow sweat of the onions and garlic does wonders to the complexity of this soup - plus as a bonus, leaves your kitchen smelling incredible.

Simple yet satisfying. I particularly enjoy eating this cold on a hot summer afternoon.

Whenever I feel like I am not running at my full capacity - I go running to this. None of the stereotypical “dirt” taste here. The trick is to use the freshest beets you can find.

Ok. Truth be told this is a beast of a cake to make. It takes planning - read all the instructions ahead of time. Yet - it is soooooo worth it. No step is particularly difficult, but there are many steps and they take a good chunk of time. To make making this cake more manageable I usually break down the tasks into three days.

Sound like a pain? It is. But I wouldn’t be advocating for it if it wasn’t worth it. Introducing your new favorite cake.

This beautiful salad is a perfect complement to any grilled chicken or veggie. Bright, clean, and oh-so crunchy — it hits just right on a summer day.

Cold, creamy, garlicky, bright, herby — this sauce brings it all. It is the perfect way to elevate grilled meat or veggies to the “next level”. Level Up!

Ok, so this is a little bit different - but hear me out. Before tomatoes come into season, I am always looking for juicy little globes to use as contrast on plates of chicken or veggies fresh off the grill. In walks cherries. Might seem a bit unexpected, but tossed in a good vinaigrette, with a lil’ bit of spice, and topped with the crushed roasted pistachios… I think this one might surprise you.

As the mornings become more crisp, and the hint of fall is in the air - I always start to crave these. No dish is more nostalgic for me than fried green tomatoes.

A true classic. Don’t be afraid of a little color on the crust. Color is flavor.