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A honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Crunchy on the outside and fluffy inside. A simple delicious and economical side dish for a barbeque.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

A simple homemade Christmas incense blend of pine needles, hemlock needles, powdered sassafras bark, and whole cloves. Fill your home with the woodsy, spicy scent of the holidays in 5 minutes.