Here is some fun beta: to make sure you get the gooiest cheese ever - build your sandwich, and then microwave it just until the cheese melts - then fry it up in the pan. Boom. Never again will you have the disappointment that your crust is burnt and your cheese still isn’t melted.

Extra kale in the fridge? Not quite sure what to do with it? Make Pesto! A delicious way to eat your greens.

A light and fresh dish to the delight of any spring table.

these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

A refreshing fermented beverage of juniper berries and lemon from Sarajevo.

If you can get your hands on the unappreciated beauty that is the Japanese Turnip—run don’t walk. You can eat the entire plant, and it is absolutely delicious. Nothing like the “typical turnip”. These are soft and juicy and yet also crunchy. They can be eaten raw like an apple or cooked. These miso ones are particularly nice— salty, sweet, and juicy. Enjoy!

I love making these buckwheat crepes. There is just something so satisfying about all the little bubbles appear on the surface while cooking.

More of a set of guidelines verse a true recipe—these little buckwheat “packages” can hold anything your tummy desires.

An amazing way to utilize that half-eaten day-old sourdough loaf you have sitting on your counter. Torn into rough chunk and toasted, the bread becomes the perfect sponge for summer tomatoes picked at their peak. The contrast of lemon zest and anchovies round out the dish and will keep you coming back for more.