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. 

​Bolognese holds a special place in our family’s heart. It was a favorite of my brother Kenny, so we make it each year to celebrate his birthday. This particular recipe combines ground beef and pork (I would have added veal if it had been available) with soffritto - the base of finely diced onion, carrot, celery, and tomato. It gets an unexpected twist from Parmesan stock (!) and is served with cellentani pasta, topped with (a ton of) freshly grated Parmesan cheese. Check out the adapted recipe from Food & Wine below. 

Praise for this herby green sauce! I modified this Argentine chimichurri recipe from one of my favorite Condé Nast publications, Bon Appetit.   This recipe calls for fresh parsley, oregano, and cilantro, with a red wine vinegar and lots of garlic for a punchy sauce that’s versatile enough to be spooned over grilled steak as it is drizzled on a bowl of lentils, grilled fish, roasted chicken or veggies. You can also use this recipe as a marinade for some extra flavor, or mix with greek yogurt for a zesty dip or spread for sandwiches.

Serve over fresh polenta for a hearty [anti-inflammatory, blood-sugar balancing] base that soaks up the sauce and flavors in the best way.