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I love experimenting with salads, mix and matching ingredients based on what’s in season and what I can find fresh, local and organic. 

Here’s a basic guide for how I create my salad recipes:

choose a base: romaine, mixed greens, arugula, kale, red leaf lettuce or kale

add a couple veggies: fennel, carrots, onions, radishes

fruit for a touch of sweetness: apples, pears, blueberries, cranberries, strawberries, blackberries

add nuts for a bit of crunch: walnuts or pecans are my fave. I like to toast them for extra flavor (recipe at the bottom) or used store bought (Trader Joe’s has tons!)

top with cheese for creaminess (optional if you’re going dairy free): goat cheese, blue cheese or parmesan

I came up with this pear and fennel salad that I’ve been having on repeat because it’s just so good, and you can find all the ingredients either in your pantry or in season!

I listed two dressing recipes as well. Sometimes I’m in the mood for a balsamic and sometimes I prefer something a bit more savory. Both are delicious with this!

Ingredients
– mixed greens (or spring mix will work too!)

– 2 pears

– 1/2 (I do one full because I love fennel) fennel bulb, thinly sliced. Ideally use a mandolin to get paper thin slices (I did not because I’m lazy)

– candied and toasted pecans, walnuts (or both!) store bought or homemade (recipe for toasted walnuts/ pecans at the bottom)

– dried cranberries

– shaved parmesan

Directions

Combine ingredients and toss. Top with shaved parmesan.

Balsamic dressing

– 1/4 cup balsamic vinegar

– 1/4 cup olive oil

– 2-3 tbsp honey (or maple syrup!)

– 2 tsp dijon mustard

– 1/2 tsp thyme

– 1 clove garlic, thinly chopped

– s&p to taste 

(combine ingredients in a mason jar and shake to combine)

Sherry Vinaigrette

– 1/4 cup olive oil

– 1-2 tbsp sherry vinegar

– 1 tsp dijon mustard

– 1/4 tsp maple syrup (or honey)

– s&p to taste

(combine ingredients in a mason jar and shake to combine)Candied walnuts (or pecans, or both!)– 1 cup walnut or pecan halves/pieces 
– 1/3 cup sugar
– 1 Tbsp unsalted butterAdd ingredients to a skillet and cook, stirring constantly, until nuts are completely coated and butter is melted.Quickly transfer to a lined baking sheet (quickly, otherwise they’ll form blobs!) and spread out. Let cool for about 5-10 minutes before serving

This dish is a staple in our home. It’s based off of Giada De Laurentis’ white bean and chicken chili, modified to easily feed a family with different tastes.

 I always use bone broth in lieu of chicken or beef broth for my soup and stew recipes. The benefits of bone broth are innumerable, including being an excellent source of collagen for joint, skin and hair support. Bone broth is incredibly high in nutrients including vitamins A and K, selenium, zinc, and more, it helps flight inflammation, supports the digestive tract and immune system.

In addition to always keeping a couple cartons on hand I try to make a batch and can it myself at least once a week.

My husband doesn’t love broth-y soups so I just serve his with less broth and extra for the boys and I. The three of us are known to drink the remaining broth from our bowls when we’re finished. Seriously, there’s nothing more comforting!

I’ll serve it with fresh parmesan, but you can easily omit, making this dish dairy and gluten free.Ingredients- one onion, finely chopped- 3-4 garlic cloves, finely chopped- 2 tbsp cumin- 1 tbsp fennel seed- 1 tbsp dried oregano (can easily substitute fresh, just double the amount!)- 2 tsp. chili powder- 1 tsp salt- 1-2 lbs. ground turkey (you can easily use chicken too). I’ve made this with 1 pound for a more broth soup, or two for a thicker chili. Either absolutely works!- 32 oz bone broth (you can absolutely add more if you’re like me and like your soup heavy on the broth. Just like the chicken, customize the amount to fit your taste)- 2 cups frozen corn, thawed (I add the corn at the end, just to the boys’ bowls) Mom hack: add in the corn, frozen to help cool the soup down for littles!- One large bunch of kale. I’ll add the kale to the bowls right before I pour in the soup, as it will wilt. I go very heavy handed with my kale, less for the boys and J. Keep the kale separated for leftovers and do the same the next day so the kale doesn’t get to wilt-y. – freshly chopped parsley, for serving- freshly grated parmesan cheese, for servingDirections1. Heat olive oil over medium-high heat. Add the onion and sauce until fragrant. Add the garlic and sauce, then the cumin, chili powder, fennel seeds and oregano. “Toast” the spices for just about a minute or so. 2. Add the ground turkey and saute, breaking up clumps, until cooked through. 3. Add the beans and broth and bring to a boil, then reduce to a simmer. You can add the corn at this point to if you’d like (I prefer to add it in the bowls since I don’t want the corn)4. Simmer for 40 minutes or so. I’ve simmered on extra low for a couple hours before. Just make sure to check and add more broth if needed.5. If you’d like, go ahead and add the chopped kale to the pot (I prefer to add kale right before serving)5. Divvy up handfuls of kale among the bowls, then ladle the soup on top. Stir each bowl a bit to wilt the kale.6. Top with freshly chopped parsley and freshly grated parmesan cheese.