Wild rice, beets, and feta cheese make this ground grain bowl. Serve cold for lunch or warm for dinner!

Grilled Soy Ginger Salmon with Rice & Broccoli

Cranberry Waldorf-style slaw with poppy seed dressing

Chicken Piccata is simple but bright and full of flavor. This version calls for added olives.

Roasted Asparagus & Crunchy Radish Salad with Pine Nuts & Red Onion

Spring salad with strawberries, arugula, feta, walnuts, and a white balsamic vinaigrette.

This tomato soup uses canned tomato, which means it’s full of flavor any time of year—even before spring flowers have sprung.

A colorful tagine with chicken, cauliflower, and apricots

An otherwise extremely simple chicken and rice soup, the broth is robust with umami, doused with soy sauce and sesame oil.

A creamy, citrus-y smoothie with a touch of vanilla. Tastes like a orange creamsicle, and perfect for peak citrus season!

Bright & colorful wintertime salad made with pink daikon radish, golden beets, carrots, and cucumber.

Broccolini & tofu stir fry with chili garlic sauce

Wontons in gingery broth are a delicious dinner on a winter evening!

Sweet potatoes slow toasted with butter, maple syrup, and orange.

Pistachio Shortbread with Dark Chocolate

Pear Harvest Salad with Hazelnuts & Brie. Great for a hearty salad-for-lunch or addition to a dinner table!

A chicken & split pea korma that’s inspired by a restaurant meal but comes together quickly in an Instant Pot.

Individual Sweet Potato Gratins with Parmesan are a delicious, rich side for Thanksgiving or a fall dinner party! Make them in a muffin tin.

A minestrone soup made with fall vegetables. Make it in your Instant Pot!

Kale salad with sage-roasted butternut squash, toasted pecans, currants, and parmesan.

Raspberry Popsicles with a Dark Chocolate Drizzle. The perfect sweet-tart cool-down on a late summer afternoon!

Grilled swordfish grilled with shishito peppers, served with a fresh lemony herb sauce.