Fresh-picked herbs, juicy tomatoes, and bright lemon in every bite 📜 Introduction: Rooted, Present, and Honest When the tomatoes are heavy on the vine and the herbs are spilling out of every corner of the garden bed, this is the recipe I reach for. Tabbouleh is one of those humble dishes that sings when made…
Earthy grains, caramelized veggies, and fresh herb brightness 📜 Introduction: Rooted, Present, and Honest There’s something grounding about farro — it’s sturdy, nutty, and beautifully willing to hold everything you toss at it. In this salad, it becomes the base for roasted summer vegetables, a drizzle of olive oil, and a handful of herbs fresh…
Crunchy, bright, and sweetened by nature 📜 Introduction: Rooted, Present, and Honest There’s something reverent about letting vegetables speak for themselves — crisp carrots, sweet dates, a touch of spice, and just enough citrus to bring it all to life. This salad is a simple layering of textures and flavors, grounded in garden abundance and…
Smoky, creamy, and jeweled with sweet tang 📜 Introduction: Rooted, Present, and Honest There’s something reverent about grilling eggplant — watching it soften, darken, and take on that rich, smoky depth. In this dish, that flavor is brightened with a creamy yogurt-tahini sauce and jeweled with pomegranate seeds for sweetness and crunch. It’s simple but…
Rustic, juicy, and full of garden grace 📜 Introduction: Rooted, Present, and Honest There’s a sacred kind of timing when the tomatoes are just right and the peaches are at their sweetest. This recipe meets that moment. Panzanella — the classic Tuscan bread salad — is usually all about tomatoes, but here we’re adding fresh…
Bright, crunchy, and brimming with garden flavor 📜 Introduction: Rooted, Present, and Honest Sometimes the simplest things in the garden are the most satisfying — like a crunchy pickled vegetable you can pull from the fridge and serve with almost anything. These Japanese-style pickled turnips are quick to make and easy to love. Crisp white…
