Endive makes a great winter salad– hearty enough to stand up to the heavy fare of the season, but still light and crisp.

This dish is quickly becoming a family favorite around here. You can serve it for breakfast (hash browns), a quick lunch, or a dinner side. I like that kind of versatility!

Pumpkins are everywhere! I made this recipe with the purée of two sugar pumpkins, which is roughly equal to two 15-ounce cans of pumpkin purée. There’s no shame in popping open a can of pumpkin. We all know how busy life gets, and you can have this soup on the table in a half-hour, or less.

This dish can be served warm for dinner, but also tastes great cold the next day. Or pull out this recipe for your next summer picnic.

A birthday recipe for my friend Kyle Eagle.

This recipe was developed with my daughter Amelia in mind. The acidity of the lime juice complements the mellow sweetness of the watermelon perfectly.