Toast the longer days of spring with Lamb Chops with Parsnip Mash and Asparagus; cool off with a Papaya and Peanut Salad in summer; embrace the autumn with a Pumpkin and Red Cabbage Salad with Miso Dressing and indulge in winter with Coconut Chocolate Chunk Cookies. No matter your mood, this is good, wholesome eating, every day of the year.
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A handy seasonal chart is checked often for recipe inspiration, helping me find something that suits my mood or energy level to cook, whether I'm feeding myself or a crowd. The whole roasted cauliflower and spiced sauce is a Sunday crowd-pleaser.
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