This last weekend we celebrated my brother John's upcoming birthday and for that, I wanted to make his favorite dessert - carrot cake. It's become somewhat of an unspoken tradition and something I enjoy doing for him! I love celebrating birthdays, milestone and everyday moments - and I also love any chance I can get to test a new recipe, rework an existing one, or recreate a go-to that I've made many times before. In this case, I found a new recipe and adapted it slightly. I was told this was my best carrot cake yet. 

My sister recently dropped off some groceries from Trader Joe's, and among the items was a surprise: miso paste. As I started thinking about what to make for dinner, I took a look at what I had on hand that would pair well with this new ingredient. I landed on a can of chickpeas, a fillet of wild-caught salmon, a bunch of dandelion greens, fresh ginger, and my homemade pickled onions. 

I found a recipe for Crispy Miso Chickpea Bowls online, but I decided to adapt it using what I had available. The result? Crispy chickpeas with a delicious balance of savory, spicy, and sweet flavors—perfectly complementing the salmon and greens.  I will definitely try this again over a bed of grains to soak up the amazing sauce. Want to try it? 

For some reason, it’s mid-March, and we’re still dealing with cold, windy weather here in the Northeast. I’m so over it! But, I guess there’s a silver lining—we can still take advantage of soup season.  This naturally gluten-free Lemon Ginger White Bean Soup with Turkey and Kale is packed with protein, fiber, fresh lemon and ginger and hearty kale, it’s exactly what you need to stay healthy and nourished even as we transition to spring. Not only will this hearty, zesty soup keep you feeling energized, but it’s also a surefire way to combat the cold and flu season. 

Make it extra hearty like I did and add some fiber + protein rich bulgar and add an extra boost of flavor with some chili oil drizzled on top alongside your fresh dill and parm. 

Give it up for the cabbage! This veggie is available locally all year, is usually pretty cheap, and is so versatile. Roasting until caramelized brings out it's natural sweetness and they crispy-ness of the lightly charred leaves is just satisfying and fun to eat.