Hello! I share seasonal food made with intention, for everyday life. My recipes focus on nourishment, connection, and gentler rhythms in the kitchen, using approachable techniques and seasonal ingredients. In my newsletter, you’ll find nourishing, seasonally inspired recipes along with practical guidance for cooking in a way that feels more mindful, sustainable, and grounded. If you’ve been craving a break from the noise of modern food culture... or a calmer, more connected way to cook... I’d love to have you here.
🫛 The fresh spring salad on repeat over here
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Hey Reader! How popular are salads at your house? Or how do you feel about them? Personally, I love them. They're such an easy no-cook side, plus I really enjoy fresh, crunchy veggies with different textures, cheeses, seeds, herbs, and allll the olive oil. And while Andy and his son will eat a salad... their chicken nugget excitement is 10x that 😄 So when I make a salad and I'm not the only one excited about it at home?? I consider that HUGE win, which exactly why we've made this snap pea and edamame salad every single week for the past six weeks. It's simple, crunchy, bright, and fresh. Perfect to add something fresh and seasonal to your dinner menu next week! And here's the secret: slicing your snap peas thinly, on the bias (aka at an angle). More surface area to soak up the lemony miso ginger dressing, plus it eats like a nicely textured chopped salad. Here's how we're serving it:
Excited for my garden sugar snap peas to come so I can make this salad with them! 🫛
From my seasonal kitchen to yours, 💛 Tera |
Roots and Radishes - Seasonal recipes rooted in nourishment
Hello! I share seasonal food made with intention, for everyday life. My recipes focus on nourishment, connection, and gentler rhythms in the kitchen, using approachable techniques and seasonal ingredients. In my newsletter, you’ll find nourishing, seasonally inspired recipes along with practical guidance for cooking in a way that feels more mindful, sustainable, and grounded. If you’ve been craving a break from the noise of modern food culture... or a calmer, more connected way to cook... I’d love to have you here.
Hey Reader, To me, strawberry season means we are finally on our way to a steady summer: consistently warm days and allll the fresh berries and stone fruits are on their way. In Wisconsin, the local strawberry season is short—too short to only enjoy local strawberries. I'll eat them while they're available, but that's one thing about having a realistic approach to eating seasonally—you don't have to eat strictly seasonally, only locally, all the time. If you do, amazing. But I think I live...
Hey Reader, How are you at planning ahead and/or prepping for meals? Do you like doing it? I wouldn't say I'm a consistent meal planner or meal prep person, but when possible, I do like to have 1-2 of the following prepped for the week: proteins, grains, and/or beans (cooked from dried). They simplify weekly meals so much, plus they can be adapted with any seasonal veggies available. And this Instant Pot peperoncini chicken has been on repeat at my house for that exact purpose. It's truly a...
Hi Reader, While it's been a weirdly cold spring in the Midwest, I'm so ready for lake days, summer, long holiday weekends, and all the pasta salads and fresh food that comes with it! Whether you're home or away for Memorial Day weekend, here are a few fresh and seasonal side dish recipes to go alongside whatever you're cooking. 1. Pesto Pasta Salad with Chicken This recipe is incredibly simple and uses a lot of pantry staples for flavor. For added crunch and freshness, I love adding spinach...