Super easy, super flavorful, protein-packed meal that’s on the lunch menu at our house on a regular basis.
The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
A fast, easy, pasta-esque dish (without the grains) that includes some of my favorite flavors—lemon, capers, parsley, thyme, leeks, red onions, and spinach.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
If you love walnuts as much as I do, this is a great alternative to dredging in flour.
This is one of Dick’s go-to recipes from NYTimes Cooking.
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
Creamy, rich, colorful comfort food without making you feel bogged down after eating it.
The sweetness of the mango coconut rice tames the strong flavor and spice from the chili garlic sauce.
Inspired by all the tasty goodies from our Red Fire Farm winter CSA share, especially the plump and juicy blueberries.