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    vegetarian friendly

    • This spring green soup is refreshing and surprisingly hearty. Made with spinach, chard, and chicken bone broth it's brimming with vitamins and minerals. I love that it's highly customizable and can accommodate vegan, vegetarian, dairy-free, paleo, and Whole30!
      Detox Green Soup Recipe
    • I love a great recipe for using up leftovers, especially when it's also fast and nutritious. The tang and spice of fresh turmeric root really shines in this easy weeknight Turmeric Chicken Stew. I make it using leftover roasted chicken and whatever seasonal vegetables I have on hand.
      Turmeric Chicken Soup
    • Grain bowls are all the rage, and I love them for both their simplicity and flexibility. This salmon grain bowl is made with leftover roasted vegetables, pan-fried salmon, sesame seeds, tahini dressing, and quinoa. It's a terrific way to use up leftovers and makes for a fast, easy, weeknight dinner.
      Salmon Quinoa Bowl with Roasted Vegetables
    • This warm mushroom salad with potato and wilted greens is one of my favorite fall salads. Crispy, pan-seared mushrooms are the star, tossed with roasted potatoes and fall greens for a hearty and satisfying meal. #paleo #wholefood #realfood #fall #autumn
      Warm Mushroom Salad with Potato and Wilted Greens

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    Author headshot of Danielle.

    Welcome to OSK, we're so glad you're here! We share simple, seasonal recipes with bold, restaurant-quality flavors that any home cook can master (yes, even you!). You'll find cooking tutorials for beginners, inspired ideas for seasoned home cooks, and a sprinkle of sass for everyone.

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