When it comes to snacking, I am always looking for three things: crunchy, filling and delicious. One of my favorites: roasted chickpeas. A great plant-based source of protein, they are also high in fiber, an excellent source of folate and vitamins B and C, and they contain potassium and calcium among other minerals. Whether savory or sweet, once you get them all brown and crispy with your favorite seasonings, what’s not to love?

Whether it’s using that rice that’s hiding in the back of the cupboard, the bag of garden-fresh tomatoes in the freezer or the carefully canned dilly green beans, now is the time to use the produce you put up for winter or bought extra at the beginning of quarantine.

We made it to 2021!

Appetizer boards have become incredibly popular! This delicious concept combines fruits, vegetables, crackers, nuts, cheese and the focus on cold, cured meats brings the French term charcuterie to the table. Often arranged on a wooden board, the variety of foods can also be attractively served on vintage dishes, small plates or a rotating plate. A charcuterie spread can be prepared for one or two people, or a crowd.

My favorite new dish for 2020 is the galette. A kind of free-form pie, it can be sweet or savory, is quick to make and oh, so delicious! If you are looking to introduce a new dish into your rotation, it can hold just about any fresh vegetable or fruit you can find. It’s also a great way to re-purpose leftovers into a whole new meal. A pie dough recipe is included here; a pre-made pie shell would work fine, as well. Enjoy a galette as a fall treat or a new addition to a holiday meal!

Fall is the time to enjoy deeper, more complex flavors. It’s also a good time to consider our gut health as we head into the cooler months. The popularity of probiotics (live bacteria and yeasts) and their benefits has encouraged people to consume more kombucha, sauerkraut and yogurts. At The Local Grocer, we’ve also had more requests for kimchi – a traditional, naturally-fermented food from Korea that is rich in vitamins and probiotics.

Too hot to cook? Summer meals don’t need to be complex – but that’s not a reason why they shouldn’t be delicious! If you need some fresh ideas, it’s really hard to go wrong with cheese and fruit. Don’t know where to begin? I have a few suggestions for interesting combinations.

In the summertime, supper goals include quick and easy meals that don’t involve turning on the oven. Pasta salad is one of my favorite options – not only does it allow you to take advantage of seasonal vegetables that are becoming available at local markets and create new flavor combinations, but it’s also delicious and always a crowd pleaser!

The arrival of spring means it’s time for greens! Traditionally, consuming spring greens helps move fats and toxins out of the body that build up over the winter. It’s a time to eat dandelions, which have greens that are rich in calcium, iron, potassium, manganese and many other trace minerals, as well as vitamins A, C and K. The nutrients in dandelion leaves strengthen and support the liver, a major organ of detoxification, providing benefits that help with sluggish digestion, seasonal and mold allergies, and poor nutrient absorption.

What’s better than a homemade treat for your Valentine? Surprise your special person with gourmet herbal truffles. The trick is to infuse heavy cream with herbs. You can simply use cinnamon or vanilla or get fancy with matcha, rosemary, lavender or even mushroom powder!

If you volunteered to bring the cheese ball to the holiday potluck or family gathering this year, you’ll probably expect it to fade into the background behind all the other beautiful and exciting dishes on the table. This year, make your traditional “dairy sphere” into a gorgeous centerpiece by taking it out of the round and making it a piece of art.

In the fall, there are amazing squash varieties available – so many, it’s hard to know where to begin! I rediscovered spaghetti squash this fall; I had forgotten it has a subtle sweetness that is so delicious. Butternut, an all time favorite, is rich and “squashy” and makes great soup or really, the best pumpkin pie. If you didn’t already know, pumpkin is from the squash family and makes a flavorful substitution in pumpkin recipes. My favorite squash at the moment is the black futsu, with a chestnut flavor and a dark orange flesh – it’s not only beautiful, but really delicious. Try it in the recipe below or substitute with your favorite variety.