Raw vegetables are so good for you, but cabbage can be a bit much by itself.

So I love to add apples and oranges, plus a little honey, for a bit of sweetness, and some colorful carrots to dress it up. This cole slaw is our usual side for cheeseburgers or sandwiches.

I'll admit that I haven't always been a fan of Brussels sprouts. Like many moms, my mom would just boil them or steam them, serving them as completely tasteless chewy blobs. Yuck! 

Everyone loves a good tomato caprese salad, but I love to sub in peaches instead and turn the classic salad into a grilled cheese sandwich. And it's the perfect summer lunch.

This delicious peach and almond galette comes together in no time and is supposed to be rustic, not overly fussy, so it's truly a no-stress recipe.

English Roasted Potatoes (also sometimes called British Roast Potatoes) require a traditional way of roasting potatoes that results in a super crunchy shell encasing a soft, fluffy interior. 

When I first started working on my second cookbook, In Season, I knew I would have to include a salad chapter since the book was celebrating fresh, seasonal ingredients. And what better way to highlight lots of fresh produce than a salad?

As an American, you might not be familiar with vanilla sugar, but it's a very common ingredient in Scandinavian baking. 

I love a good ramen bowl. I make them with salmon, all kinds of vegetables... but when I'm eating alone or in a hurry (or the pantry is mostly bare!), this scaled down version is still delicious, filling, and nutritious.