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.
🌿 What to make with April produce (simple ideas)
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Hi Reader, I totally spied some early local spinach in our co-op last week! The fresh local veggies are sooo close in the midwest, and I can't wait. April produce (depending on where you live) feels just like that: the anticipation of more life and bounty to come... plus, lots of things that are green (no complaints here!). Here are a few recipes you can make in April with seasonal produce, maybe even getting some local veg depending on where you live. Be on the lookout for spinach, asparagus, carrots, beets, arugula, radishes, and tender herbs. 1. Pesto Pasta with Roasted VeggiesWith roasted spring asparagus, pesto, and pasta, it's hard to go wrong. I love this for a veggie-packed meal, and you can easily add your favorite protein.
2. Roasted RadishesRoasted radishes are the soft, buttery, mellower side of radishes that we all need to meet. Simple to throw together on a weeknight for a side that tastes like spring! Bonus low waste tip: toss clean radish greens in with the final dish and add some vinaigrette.
3. Savory Oats with Jammy Eggs & GreensHave you tried savory oats yet? They're an amazing way to get a savory breakfast but still have that warm oat experience. I also love that they pair well with sautéed greens, which is perfect for spring - use spinach, kale, or arugula.
4. Carrot Cake Baked OatsI love these for meal prep! You can make a batch on a slow Sunday morning, and have baked oatmeal squares to warm up for breakfasts during the week.
5. Farro Salad with Arugula, Roasted Beets & AvoThis salad is chock full of texture and flavor, and the basil lime vinaigrette is a favorite. Perfect for using early season arugula and beets!
6. Spring Minestrone with PotoatesI've been loving this lighter spring soup for cool and rainy spring evenings. It's inspired by Marcella Hazan's Minestrone alla Romagnola, and I'm obsessed! Tender greens, peas, dill, and lemon for light, springy vibes.
✨ I'd love to know! What produce are you most excited for this spring? Do you garden, shop at farmers markets, or get a CSA? Happy spring cooking, 💛 Tera
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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.
Hi Reader, Happy Earth Day! 🌎 If you've been around here for even a few days, you probably know that my cooking philosophy is closely tied to supporting and connecting with the earth. I believe wholeheartedly that our impact on the planet as individuals lies in the small efforts we make every day, collectively and without perfection... not just 1% of people being perfectly zero-waste. So thank you for being part of a community of people who try to incorporate seasonal, plant-forward eating...
Hey Reader, I don't know about you, but as soon as spring is here, I'm looking for all things lemon + dill! It's bright and tastes like I'm waking up after a long winter... which is 100% where I'm at right now. I've been cooking with tons of fresh dill all week and can't stop thinking about growing some in my garden this summer! In the meantime, these are recipes are perfect for wholesome dinners and snacks that taste like spring 🌷 1. Lemon Dill Hummus This hummus recipe is a reader favorite...
Hi Reader, With a few warmer days sprinkled in here and there, I am so ready for spring! March seasonal produce is *almost* to spring, but not quite yet. So we're going to see a lot of the same late winter produce: root veggies, cabbage, hardy greens, and citrus. If you have over-wintered carrots available, I highly recommend! The cooler weather makes them the sweetest carrots you'll ever eat. Towards the end of March, you might get some tender greens and herbs depending on where you live...