She loves salt…he’s just plain salty. Welcome to Our Salty Kitchen!
Danielle is a bossy, wine-loving former event planner turned blogger, food stylist, and food photographer. She’s obsessed with food and probably requires an intervention. Danielle creates the recipes and lots of the photos you’ll find on our site.
Cameron is a sarcastic, IPA-drinking professional photographer and photo editor. He’s obsessed with cameras and film and probably requires an intervention. He takes all of the *really* good photos you see on OSK, and he’s also lead dishwasher-emptier and chief trash-taker-outer.
We’re Washington, DC area transplants who found a new home in Frederick, MD in the summer of 2017. We live with our two kiddos (Cassian, who’s 8, and Asher, who’s 2), two cats, and a freezer stuffed with film. In addition to sharing the food we love, these other loves will probably show up from time to time.
Easy + Seasonal + Whole Foods
Let’s get REAL about real foods – and let’s do it together. We create easy, seasonal recipes from real, whole foods that are simply prepared. Delicious and nutritious doesn’t need to be complicated!
There is a misconception that whole foods are fussy, expensive, and time-consuming. And to that, we say “NOPE!” Delicious, fast, easy, and affordable recipes made from real foods are on our table every day, and we know they can be on yours too.
We believe that the food should shine, so you won’t find complicated cooking techniques or supplements you can neither pronounce nor source. The biggest investment we might ask you to make for a recipe is time.
We aim for balance in all things we do and prioritize the foods that help us support our local community, make our bodies feel great, and most importantly taste delicious.
Here’s our dirty little secret – we’re not big fans of the term “healthy”. Healthy to us is probably pretty different than what’s healthy to you, and that’s okay. We’ve spent a lot of time listening to our bodies and fueling them with nutrient-dense foods that make us feel our best. You should feel the freedom and have the flexibility to do the same.
What we do subscribe to is eating a wide variety of plants and animals, with as many flavors and textures as we can get our greedy hands on. In the words of Michael Pollan “Eat Food. Not too much. Mostly plants.” We eat the rainbow every day, and we want to help you do that too. The majority of our recipes can be classified as “clean”. We personally define “clean” as recipes made without white sugar and white starches, although sweet treats and cocktails do make appearances from time-to-time.
Browse through our archives and you’ll find recipes that fit a variety of dietary persuasions. We touch everything from vegan to Whole30, and it’s not because we’re schizophrenic dieters. We simply believe in nutrient-dense, flexible recipes that taste awesome, and that philosophy can’t be boxed into one single dietary accommodation. You’ll find the recipes and resources to whip up a delicious Whole30 dinner for your BFF on the program, a gluten free snack for your holiday party, or a veggie-packed pasta for the neighborhood potluck.
Local + Sustainable
We love food of all kinds. But we also have mad respect for both the environment and our local economy, and over the years that’s influenced our food philosophy. We call ourselves conscientious omnivores.
We buy the best quality, most sustainable, in-season foods that fit within our budget. For us, this means prioritizing pastured eggs, chicken and pork; grass-fed beef, milk and butter; wild-caught fish; homemade bone broth; and the “dirty dozen” organic produce. Everything else is fair game. You’ll find tips and tricks for maximizing a locavore mindset in practical ways and on a budget.
We love getting to know the people who make our food, so if you’re within 100 miles of Frederick, MD and would like to have a chat or collaborate, please get in touch (if we don’t find you first!).
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