Homemade Jalapeño-Infused Salt

Eat Well Edibles Recipe

We both love spice and I regularly employ all sorts of hot peppers in the kitchen, but jalapeño receives the lion’s share of our attention. Never keen on letting fresh ingredients go to waste (nor exercising self-restraint in the garden or at the market when produce is in season + the price is right), I set off on an adventure to save the latest collection of chillies.

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Savory Strawberry Pizza with Spinach, Chives, Chillies + Halloumi

Eat Well Edibles Recipe

As it goes every year, I’m shocked to find that early May marks the drawdown of strawberries. Blueberries come on in branch-bending bunches in the nick of time to be sure, but for as long as we can, it’s all about those fresh-picked reds.

With today’s recipe, we give them a savory turn on a #fridaynightpizza that evokes the flavors of spring.

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North Indian Rajma (Punjab-Style Kidney Bean Masala Stew)

Eat Well Edibles Recipe

The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.

Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka korma, and my favoritebaigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.

Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.

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Savor the Flavor of Eating Right + Chipotle Vanilla Smoked Salmon

Eat Well Edibles National Nutrition Month Recipe

We all need food to survive. But food is about more than just eating.

In my opinion, life is better with food prepared with a focus on freshness and flavor, made with love, and taken in good company — even if the food is repurposed leftovers and the company is your cats. It’s about pleasure as much as fuel, embracing nourishing options and healthy practices, not restriction or austerity.

All of these things bring me great joy. To me, this year’s National Nutrition Month® theme Savor the Flavor of Eating Right matches my own beliefs that if you relish the present, you nourish the future. With a focus on making healthy eating synonymous with eating well, the theme encourages creativity and exploration of new foods, cuisines, and cooking techniques to keep taste buds happy.

Brined chipotle vanilla salmon

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