I do all four!

Thanks Marti!!!

Oh and I added sunflower seeds into the salad

It looks like I've already broken the rules.. using brussel sprouts as my main ingredient (it's what I needed to use up from the refrigerator), but I tried to consider Rebecca Katz's FASS. I used Mark Bittman's Kitchen Matrix recipe for Kohlrabi Sesame Slaw and modified it. I used brussel sprouts slawed in the Food Processor and added a dressing with tahini, sunflower and sesame oils, lime juice, jalapeno, garlic, salt and pepper. I added a little silan to his dressing (a hint of sweet) and garnished with chopped scallions and cilantro. Picture to follow later. I am trying to think of a recipe for asparagus and roasted mushrooms. Maybe with dill? or tarragon if I can find it fresh? Any suggestions? I was thinking either a roasted vegetable dish or maybe a quinoa combo?

I have always been at a loss regarding how to make veggie patties. These were delicious and so easy to improvise! Thanks Marti.

This dish made me smile. It tasted so fresh. I loved the taste of the fennel and cumin seeds.

I also feel so much calmer when I'm cooking. I miss cooking for others, but was grateful for the chance to bring food to my mom's this past Passover. Cooking for others is done with love and I missed that. I do miss eating and socializing with my friends, though that will pick up with the warm weather. Physically, I feel better when I eat a more whole foods diet. During the beginning of the pandemic, I seemed to eat less (usually when I am stressed I eat more, but I must have been really stressed). During the more recent months I have been more in search of something sweet at the end of the day. I also like eating different textures.. that is some form of comfort to me. I do sometimes overeat when 'sweets' are around. I'm going to try to breathe and look inward during these moments as you recommended. Thanks Marti!

That looks so beautiful!

I mixed some of the artichoke pesto into the eggs when I made a gluten free Matzoh Brie. Savory and delicious!

I made the cauliflower soup tonight but improvised a little. I had a lot of mushrooms left over from my misfits box. I added in the mushrooms with the sautéed leeks. I also cooked in some white wine. If I had sherry in the house that would’ve been even better.

So funny. I opened this recipe and saw heavy cream and closed it. I’m excited to learn how to switch up a recipe like that and make it healthier!

-I tend to prefer vegetable centric dishes. One of my struggles however, is in getting enough protein in my diet. I do cook meat occasionally, but rely more on beans, nuts and seeds. The cooking technique I'd like to get more control over is Slow Cooking methods. I can't seem to be as intuitive about what goes in the instapot or slow cooker as I can with other cooking methods. I probably should have asked this question back in the winter as it seems more of a winter technique. -My foods tend to be greens, yellows, browns, whites and blues. I guess I could use more orange and red foods. -Seaweed is a vegetable that I wish I knew how to prepare. It seems like it might offer some nutrients that other vegetables don't. -Fish is another food group that I need to develop more comfort with. I like seafood (shrimp, scallops, lobster). I shy away from 'fishy' tasting fish. I eat salmon occasionally, but only like it in small doses. There are many fish that I haven't tried, partly because I am unsure how to prepare them. and what they taste like.

After listening to part of Drew Ramsey's book, I was thinking I should learn to make Frittatas and there it was in your recipes. Thanks Marti.