Salads are never boring in my household, they are a manifestation of tons of things I love placed in a bowl and tossed with dressing, not sad dry lettuce with mid toppings. I think of a salad as a form of art, an expression of seasonal ingredients, and the best salads have a little bit of everything. They are filled with tons of different colors, they have a crunch factor OF COURSE, and they have a tang of acid, a creamy fat, touch of sweet, and maybe a little bit of bitterness or heat.

This has it all, fresh lightness from the lettuce, a herbaceous kick from the chimmichuri, sweetness of the corn, creaminess of the avocado, crispy crunchy saltiness of the potatoes with a deeply savory and buttery steak.

It’s simple, but delicious, and happened on accident. I was developing a recipe for crispy potatoes with chimichurri and a nice grilled steak, and wanted to include a corn element for summer because the corn is soooooo good rn. All the elements started separate, but became so much more elevated when brought together as one in this dish. A summer favorite from 2024, and I had to share it again this year because I am still making it today. Enjoyyyyyy.

Corn & Steak Salad w/ Crispy Potatoes and a Chimichurri Vinaigrette

*serves 1-2*

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The farmers markets are ABUNDANT. Juicy hydrating fruits just in time for the heat. Nature provides exactly what our bodies need! Today we’re highlighting cherries, corn, summer squash, tomatoes, basil & apricots.

• Bev: Creamy Cherry Salted Lemonade

• Appetizer: Roasted Summer Squash & Corn Salad

• Entree: Steak with Basil Chimmichuri

• Dessert: Maple Vanilla Bean Custard Ice Cream with Caramelized Apricots

And if you end up making any of these recipes I’d love to see photos of the finished product & hear about how it went, come share in the group chat, tag me on Instagram, or post right here in the comments!

Soooo excited for you guys to try these recipes!!! Let’s get intooo it….

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Creamy Cherry Vanilla Salted Lemonade

Ingredients

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It’s so magical being able to go into your backyard and smell the rosemary, pick some basil, water some mint & cilantro. Ugh I can smell it right now. There is also so much variety when it comes to herbs, I cooked with a beautiful purple basil last week, the week prior I made ice cream out of chocolate mint, made a marjoram chimichurri…I am still discovering new herb varieties to this day.

Herbs are natures gift to cooking. They add so much beautiful flavor and depth. I always say if your dish is lacking flavor, add either salt, acid like lemon/vinegar, or herbs!!! Herbs can completely elevate a dish and enhance the flavor profile.

And that is exactly what they do in this green goddess chicken salad. Summer calls for chicken salad, and as much as I enjoy the classic mayo-creamy chicken salad, I prefer a chicken salad that has a little more oomph. Even just a chicken salad with dill added is amazing, but I am going all the way and making a chicken salad with allll of the beautiful herbs, dill, tarragon, parsley & chives.

This green goddess chicken salad is creamy & herbaceous, light and fresh, and uses all of those beautiful herbs that are currently shining at the farmers market.

I hope you enjoy!!! Let’s get into it….

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Green Goddess Chicken Salad

Ingredients

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I remember in college when my roommate showed me how to make “quick pickles” by slicing whatever veggies you wanted & making a brine of vinegar, and the next day we’d literally eat the entire jar. Ever since then I have had at least one version of pickles in my fridge at all times.

You can pickle anything and everything, and I have tried a lot of different things. I am a savory gal who loves the taste of vinegar and salt and seasonings and spices, so something pickled to me is my dream flavor combo. Green tomatoes, watermelon rind, crunchy grapes, eggs, garlic & pickled peppers. Love a good spicy Giardiniera. But today we aren’t getting too crazy, we’re doing four of my OG favorites that are loved by all: carrots, beets, onions, and ofc the OG cucumbers.

It’s the best for summer too because pickles are so refreshing and cooling and delicious and make the perfect topping for any meal or bowl. Like if you’re feeling like your meal is bland—pickle. If you are wanting a quick salty snack—pickle. Add to sandwiches, toasts, the possibilities are endless. It’s also snack plate season which means I am adding like 4 types of pickles to every one of my large trays. And if you are anything like me, an excuse to use the buildup of jars you have hoarded in your random cabinets that you don’t have room for but feel an ache in your heart about the idea of throwing it away…..it’s your time.

• Pickled Carrots

• Pickled Beets

• Pickled Onions

• Ranch Pickles

PS: Pickles can stay good for up to 2+ months of sealed properly, and eaten without bacteria interference (use a clean fork/spoon to grab pickles instead of hands). Some pickles will degrade in texture/flavor after a couple weeks (by then I have usually eaten them all). If it smells funky, dump them. To keep them nice and crunchy, you can add a tannic element (ex. bay leaf, grape leaves, oak) a small amount that doesn’t alter flavor. You’ll see in a couple of these recipes I add bay leaves, and that’s why! You can add whatever flavor combos you like to your brines, I have provided some of my favs.

Now let’s get intoooo it….

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Pickled Carrots

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I am soooo excited for this one. The summer produce is coming in full swing. We’re highlighting allll the beautiful berries they are so plump and juicy right now. Cooling down with a refreshing hibiscus lemonade for our beverage. The cucumbers right now are soooo crunchy and delicious so had to highlight those in our appetizer, and if you have been seeing an abundance of yellow mangos lately, same, and I knew I wanted to include that in my entree. For dessert, we’re combining raspberry with our typical rhubarb-strawberry combo (shoutout for this insane combo) and making the most amazing jam I’ve ever had, which I had to include in a dessert, that just bursts into your mouth. Pure joy.

• Beverage: Blueberry Hibiscus Lemonade

• Appetizer: Crunchy Ginger Cucumber Salad

• Entree: Mango Marinated Chicken with Creamy Coconut Forbidden Rice

• Dessert: Rhubarb-Raspberry & Strawberry Jammy Crumble Bars

Let’s get into it…..

Blueberry Hibiscus Lemonade

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The farmers market has been flooded with all of the gorgeous fresh herbs, chive blossoms, dill, mint, tarragon, marjoram, cilantro, basil, parsley. I could live in the scent of it all. The other day I picked up both chives & tarragon, and I knew I wanted to make something with the both of them. The past week I had made buttery chive and tarragon potatoes, so I wanted to elevate that even further into a potato salad.

Summer is potato salad season, right? And it turned out better than I ever could’ve imagined. It hits every single craving. It’s creamy, yet tangy, pickled and salty but so so fresh. After I ate a bowl I continued to crave it the entire day.

Note: The potatoes you use in this potato salad matter, try to choose a variety that is rich and buttery when boiled.

With that being said I can’t wait for you to try this!!! Let’s get into it…

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Tarragon & Chive Potato Salad

Ingredients

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So I am utilizing some of my favorite in-season fruits in this basil seed pudding trio. Yellow mango, strawberries & blackberries!!

If you have never heard of basil seeds they are quite similar to chia seeds, I actually prefer…

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I remember growing up when the froyo craze first started in my area, around like 2008 I wanna say??—and I was obsessssssed. I am a big proponent for the froyo craze coming back, why did it ever start to fade away?

It’s the best sweet treat. It’s tart and delicious (when made right). A lot of froyos out there are just soft serve & ice cream undercover, but I like a true froyo, where you can taste the cultures and the tart and it feels more refreshing than it does heavy. On the scale of sorbet to french ice cream, froyo should be directly next to sorbet in my opinion. Light, airy, fresh, but still deliciously creamy.

I have been on a kick of making frozen yogurt at home a lot, I just use my attachment ice cream maker that goes on my kitchen aid. I also have a creami & that works too (I’ll provide instructions for both). Plain tart is always my go-to flavor, I mean you really can’t go wrong, but I have been having soooo much fun using seasonal fruits to create more fun flavors, and I promise you this series will continue all year long!!!! Last week I made strawberry&rhubarb, and this week I present to you:

Triple Berries & Cream Frozen Yogurt

It is so fresh, so light, so tart yet creamy. It tastes like dipping peak season berries into a big bowl of vanilla bean whipped cream—which was my favorite dessert growing up. So combining berries & cream + froyo as one just made sense.

PS: I use all A2 organic & regenerative dairy!! Which is sooo nice because it just makes it that much better, easily digestible, and more delicious in my opinion.

Let’s get intoooo it….

Triple Berries & Cream Frozen Yogurt

Ingredients

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& we are highlighting it allll in this month’s seasonal menu: a beverage, an appetizer, an entree & ofc a sweet treat dessert.

• Strawberry Basil Refresher

• Stuffed Artichokes

• One Pan Spring Greens Chicken & Orzo

• Strawberry Rhubarb & Cream Frozen Yogurt

Let’s get intooo it….

Strawberry Basil Refresher

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We had so much fun in the kitchen developing two gorgeous seasonal, colorful & delicious recipes for you all!

They’re easy to put together (like actually easy! anyone can do it), and a guaranteed showstopper for any warm weather adventure you’re headed to this seaso…

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Hi! I’m Carly, the cook behind Donabe With Me—a cooking and gathering concept centered around my collection of donabes (Japanese clay pots) that I fell in love wi…

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I try my best to represent & uphold traditional Japanese matcha preparation, and prioritize some of the key pillars in Japanese culture as I prepare my matcha: gratitude, presence, mindfulness, sea…

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New month means new seasonal produce!!! And this month is all things greeeeen. When I think of April I think of fresh, light & herbaceous, and I wanted to incorporate all of that into this month’s menu.

With all of the fresh floral blooms, comes all of the pollen and allergies as well, so for my beverage we’re making a medicinal hot nettles lemonade to help combat that. Nettles is in season so if you see it at the farmers market go grab some!! It is a natural antihistamine and can help with all the uncomfortable symptoms that allergies bring. I pair it with some lemon, using the juice because sour foods are wonderful for supporting a healthy liver, plus the bitter peel to help stimulate digestive enzymes before eating. I make it hot versus iced because this helps with stagnation and promoting healthy flow of digestion. Each ingredient has a purpose!

For our appetizer, I am making a light & fresh quinoa salad with all of the gorgeous spring herbs and greens. This pairs perfectly with our roast chicken (which whenever I make a full roast chicken I ask myself why I don’t do this all the time because it is just the best meal ever) with roasted spring asparagus and radishes and lots of lemon, soooo juicy and delicious.

And then ofc the iconic pairing of rhubarb and strawberry wraps up our menu in this beautiful crumble. A crumble is my favorite way to celebrate seasonal fruit because it really highlights the flavors and it’s also soooo easy to make. It’s light and warm, perfectly sweet with a touch of tart, and so good with some fresh whipped cream or vanilla bean ice cream.

I hope you enjoyyyyy. This may be my favorite menu yet. The perfect way to find our rhythm with spring.

• Bev: Hot Nettles Bitter Lemonade

• Appetizer: Fava Beans & Greens Quinoa Salad

• Entree: Spring Vegetable & Lemon Roast Chicken

• Dessert: Strawberry Rhubarb Crumble

Now let’s get into ittt…..

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Hot Nettles Bitter Lemonade

makes 2-3 beverages

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I am lucky enough to have a drawer full of citrus in my fridge coming towards the end of citrus season. I had reaally been wanting to bake something with my meyer lemons and was leaning towards a loaf, but after making banana bread loaves every week I was ready for something different, so muffins it is!!!

These muffins are perfectly sweet, moist, fluffy and light. Made with maple sugar and oat flour so they are both gluten and refined sugar free. Using meyer lemons gives them a sweeter, more mild&floral&herbaceous, less acidic muffins, since meyer lemons are a cross between a normal lemon and a mandarin. You can totally sub them for normal lemons as well if you don’t have meyer lemons, but it will make a stronger, more citrusy/lemony muffin! So good both ways.

These are the perfect intro to spring baked good, I hope you enjoy!!!

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Meyer Lemon Poppyseed Muffins

Makes 6 large top heavy muffins

Ingredients

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Alec’s just released their new Mint Fudge Brownie ice cream, which inspired me to make a deconstructed fudgey ice cream sandwich.

Mint chocolate chip is one of my favorite ice cream flavors and this is like the elevated, more decadent version of that. Silky mint ice cre…

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I too am quite picky about the fish I eat, I feel like a lot of fish really varies in flavor and texture and there is little transparency about the sourcing & the process used.

For this recipe, I am using Seremoni Grade Black Cod

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I love when the first of the month falls on a Sunday. ‘tis the month winter turns into spring and I literally cannot wait. It snowed this morning but now the sun is shining which I feel like perfectly encapsulates how this month is going to feel.

We gotta lot of color this month showing up at the farmers market, and so of course we’re using it all in March’s seasonal menu. One bev, one appetizer, one entree & one dessert. I am highlighting citrus, radish, chard, carrots & more.

On the Menu:

• Bev: Citrus Apéritif

• Appetizer: Watermelon Radish Salsa

• Entree: Chard & White Bean Chili

• Dessert: Salted Sesame Granola Cookies

Let’s get into it!!!

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I have continued to do warm lemon water or warm ginger & lemon, or loose leaf teas in the mornings and it is my favorite little ritual.

One of my favorite meal shortcuts for the past few years has been prepping ginger & lemon digestion cubes in the morning so that I can easily pop them in hot water and have ginger&lemon warm water without having to take out all the ingredients and tools every morning. It’s been so fun seeing you guys all use this shortcut too for your rituals. What started out as an obsession of ginger and ginger shots turned into my ginger digestion cubes.

But with making ginger shots & ginger digestion cubes comes all the pulp! All that wonderful flavorful fibrous pulp. Now if you have a composter, that is always a great option, but this pulp can be used for many delicious recipes too. Since I am making my ginger digestion cubes week over week, and you all are too, I wanted to share my favorite no-waste ways to use that leftover pulp!

On the Menu

• The OG Ginger&Lemon Digestion Cubes

• 4 Ways to Use Leftover Lemon Carcasses

• Ginger&Lemon Pulp Cubes

• Ginger Simple Syrup

• Ginger Gelatin Gummies

• Ginger&Lemon King Kong Brekky Muffins

Let’s get into it….

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Ginger&Lemon Digestion Cubes

Ingredients

• 12 lemons (3 with the peel)

• 1.5 cups ginger slices

• 1/4 cup filtered water

Recipe

1. Wash & scrub ginger and lemons

2. Slice ginger and add to a large blender

3. Slice three lemons and add to blender

4. Juice the remainder for the 9 lemons and add to blender

5. Add filtered water, and blend until smooth

6. Use a cheese cloth and/or a mesh strainer to strain out liquid (save the pulp*)

7. Freeze liquid into an ice tray overnight

8. Once done, remove and store in an air tight container in the freezer

9. When you want warm lemon & ginger water, pop a few cubes in a mug and top with hot water!!!! voila! enjoy!

*Leftover Pulp Recipes

Also a few ways to use leftover lemon carcasses:

• Save to sanitize & deodorize wooden cutting boards, process here

• Get limescale stains out of kettle (just boil water as usual with the lemon carcass and pour it out, should be nice & clean!)

• Make a natural lemon-y all purpose spray, recipe here

• Save and freeze and add to stocks and stews and broths to flavor

Ginger&Lemon Pulp Cubes

Ingredients

• 1 cup leftover ginger&lemon pulp

• 1/2 cup filtered water

Recipe

1. In a large bowl, mix together leftover ginger&lemon pulp and filtered water

2. Scoop out, one tablespoon per serving, a bit of the mixture into an ice cube tray

3. Once the tray is filled, tap the bottom to reduce any air bubbles and flatten the cubes

4. Freeze the ginger&lemon pulp cubes overnight or until hardened

5. Once done, remove and store in an air tight container in the freezer

A few ways to use these

• Use these cubes as you would loose leaf tea! Add 1-2 depending on how strong you want it to a tea strainer/infuser and pour over boiling water. Let steep for 5-8 minutes, remove strainer & enjoy!!

• Throw these cubes into your smoothies!

• Blend into sauces or stir fries to add extra flavor.

Ginger Simple Syrup

Ingredients

• 1 cup ginger&lemon pulp

• 1/2 cup maple syrup, honey or sugar

• 1 cup filtered water

Recipe

1. Add ginger pulp into a pot with filtered water and sugar, stir to incorporate

2. Place pot over medium heat and bring to a boil, stirring consistently

3. Once boiling, reduce heat to low and simmer for ~30 minutes, stirring occasionally

4. Once done, strain through a mesh strainer and allow liquid to cool

5. Store in the fridge and use 1-2 tablespoons to flavor beverages!

I personally like using this to make homemade ginger ale soda or ginger margaritas!

Ginger Gelatin Gummies

Ingredients

• 1 cup filtered water

• 1/2 cup leftover ginger&lemon pulp

• 1/4 cup grass-fed gelatin (I like GooseGoods, discount is glowwithella)

• optional: 1/4 cup maple syrup or honey

Recipe

1. Add ginger pulp into a pot with filtered water and sugar, stir to incorporate

2. Place pot over medium heat and bring to a boil, stirring consistently

3. Once boiling, reduce heat to low and simmer for ~30 minutes, stirring occasionally

4. Once done, strain through a mesh strainer and allow liquid to cool

5. Let gelatin bloom in ginger&lemon juice in a pot (no heat)

6. Once bloomed, place pot over low heat and stir until gelatin is combined and dissolved

7. Remove from heat and stir in sugar of choice (optional) until dissolved

8. Add to molds and place in the fridge for a few hours or overnight to firm

9. Enjoy!

Ginger-Lemon King Kong Brekky Muffins

*makes 10-12 muffins depending on size*

Ingredients

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If someone waits till their bananas are overripe, takes the time to bake a lovely loaf, and gives it to you, that is a way of saying I love you.

Food has always been my love language, I guess in the broader sense it’s acts of service because I just love cooking for people and putting a smile on their face. But banana bread in general is something that is loved by ALL, like truly, have you ever met someone who doesn’t like banana bread? I don’t think I have and I would be worried if I did.

I also think whatever state of mind you are in, a bite of banana bread can put a smile on your face. So whether you are asking someone to be your valentine, galentine, or just wanting to bring joy to someone’s (or even just yourself) day, I recommend making them some banana bread.

Like I said this banana bread is for everyone, including the friends that can’t have gluten, we’re not leaving anyone out.

PS: I added raspberries&jam for a little pink factor (I feel everything has to be some form of pink the first half of this month) but if you aren’t a raspberry lover you can skip them and just make it original almond vanilla bean which is also very lovely. OR add in chocolate chips and/or chunks if you are a chocolate lover. Walnuts if you like a lil crunch factor. Or keep it plain. Switch up the add-ins. You do you boo.

Now let’s get into it…

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Raspberry Almond Banana Bread

Ingredients

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