Simply Salads by Season

Simply Salads by Season

Tired of picking up bottles of salad dressing with ingredients labels that read like chemistry texts?

Saddened by how even so-called organic dressings still contain unhealthy refined oils like canola and soy?

Want to know how to take advantage of all the in-season, local, beautiful fruits and vegetables available from your local farmers?

Or, perhaps sometimes you just don't feel like cooking and want to throw together something quick, filling, and nutrient-dense?

Buy E-Book $17.95

28 Dressings & Condiments

Simple. Easy. Super tasty. With these recipes for homemade dressings and condiments, your taste buds will never be bored again.

99 Pages of Salad Recipes

You'll never have to open a bag of pre-mixed salad greens again. Eat adventurously!

Eat Locally & In Season

Learn which fruits and vegetables are available when. This will help you wrap your head around seasonal eating and eat adventurously.

Healthier Versions of Classics

Enjoy Ranch, Thousand Island, Caesar, and Blue Cheese? These probiotic-rich recipes are devoid of nasty additives or hidden MSG!

Tantalizing New Dressings

Get recipes for Coconut Almond Dressing, Roasted Roma Vinaigrette, Avocado Ranch Dressing, Raspberry Chipotle Dressing, and many more.

Salads for the Whole Year

Dozens of recipes, including my favorites: Mango Cherry Salad with Raisins, Kohlrabi Slaw with Dried Cranberries, Sweet Potato Salad, Curried Chicken Salad, and more!

My Food Philosophy

I'm a lover of real food. This is food that your great, great grandmother would have recognized as food. Translation? I drink raw milk from pastured cows. I eat wild-caught or pastured meats. I don't eat out of boxes, but cook with fresh ingredients. I know my farmers and buy directly from them. I'm not afraid of using fats like coconut oil, beef tallow, olive oil, ghee, or butter from grass-fed cows. I enjoy preserving food through natural fermentation and like to include these lacto-fermented foods regularly in my diet. I drink kombucha. I eat sushi. I think food ought to be sustainably produced, organic when possible, local, and prepared according to the wisdom of our ancestors. It's called "historical normalcy," and I embrace it.

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