Beet, Carrot & Goat Cheese Stack with Chive-Pistachio Pesto

I believe there’s some wisdom in the mantra, “Eat Your Colors,” and this little stack of goodness embraces it. Just the sight of these colorful layers of earthy red beet, crisp grated carrot, soft melt-in-your-mouth goat cheese and a drizzle of chive-pistachio pesto energizes me. As an appetizer, lunch, or side dish, this is one mighty tower of wholesome goodness. Have you filled your plate with colors today?

Clementine & Elderflower Jellies

Elderflowers, or holunderblüten, are used here in Germany to make juices, jams, and cordials, and are believed to relieve symptoms of flu, colds, and allergies and maintain healthy, clear sinuses. I found a bottle of amber syrup made of these blossoms and decided to try it in little heart-shaped jellies with clementine juice. They came out beautiful and were devoured within a few minutes! I realized this is a great way to make nutritious snacks, controlling the sugar content and loading them with vitamins and immunity-boosting nutrients. Can you find elderflower syrup where you are? If so, give this a try!

Morning Sunshine Parfait & Smoothies

Brighten your winter mornings with fresh, colorful, and vibrant breakfasts. With energy boosts from muesli and chia seeds, these will power you through until lunchtime. Morning, Sunshine!

Secret Ingredient Tomato Soup

I remember a bowl of tomato soup I had once, in a little square called San Barnaba off the beaten path in Venice. I was cold, tired, and my life had just shattered. I suppose there is no better place to be heartbroken than in Venice. Every meal I had there, every bowlful of goodness, restored me just a little bit. The soup I had that day was served with a hunk of toasted crusty bread in the middle, soaking in the flavorful tomatoes and covered in a blanket of shaved parmesan cheese. By the time I got to the bottom of the bowl, the last morsels of bread had softened and thickened the soup like a rustic tomato-bread soup.

Weeknight Oven-Baked Salmon with Ginger Mirin Sauce

We love eating fish in our house, and with as many fishermen as we have in our extended family, we’ve been blessed with ample opportunity to taste fish as fresh as it gets. I particularly enjoyed sampling several varieties of Pacific Northwest salmon