I love to cook according to the seasons. It feels “right” to me and, nutritionally speaking, eating seasonally means more locally sourced produce, fresher food, etc. Fall is the season for winter squashes. There are just two of us at home now, so cooking a big squash means leftovers. Here is a great frittata recipe to make use of the leftovers from another great dish: roasted buttercup squash. Enjoy! Read more →

You know spring has sprung, when you see asparagus! Adding vegetables to whole grains always makes for a hearty side dish that can easily double as an entree. It’s an easy way to begin transitioning to a plant based diet, too.

by Tina Martini, The Medicine Chef   Read more →

Bone broths are known in the culinary world as fond blanc, white broth and fond brun, brown broth. Fond is the French word for bottom, or foundation. An example of white broth would be a classic chicken broth; pale in color and loaded with flavor. Read more →