There’s something truly special about cooking with the seasons. Over the years, I’ve come to realize that following nature’s calendar doesn’t just make for tastier meals—it also brings a sense of connection to the earth and a deeper appreciation for the food I’m preparing. Each season offers its own unique bounty, and I love discovering new ways to bring those fresh flavors to life in my kitchen.
In spring, the world feels alive again, and I can’t help but crave the bright, refreshing taste of early greens. I’ll often start my day with a salad of fresh arugula and radishes, drizzled with a homemade lemon vinaigrette. I can’t resist the delicate sweetness of early strawberries either—whether in a smoothie, paired with yogurt, or added to a savory dish like a spinach and goat cheese salad, they bring a burst of joy to every bite.
Summer, of course, is the season for tomatoes. I’ll make a simple but oh-so-satisfying tomato-basil salad with a generous drizzle of olive oil and balsamic vinegar. And there’s nothing like enjoying a perfectly ripe peach, sliced and paired with a sprinkle of sea salt, to balance its sweetness. Grilled vegetables become a staple in my meals—zucchini, eggplant, and peppers tossed in olive oil and herbs, served alongside grilled chicken or fish.
As fall approaches, I find myself baking with apples and squash, filling the house with the warm, comforting smells of cinnamon and roasted vegetables. One of my favorite meals is a hearty but simple roasted squash soup, topped with a dollop of sour cream. It’s a perfect way to embrace the cozy vibes of autumn. And when winter rolls around, I indulge in slow-cooked stews, making sure to incorporate hearty root vegetables and tender greens like kale, which carry me through the colder months with their nourishing warmth.
Cooking seasonally isn’t just about eating—it’s about celebrating the rhythm of nature and embracing the comfort that comes with each changing season. Every bite feels like a gift from the earth, and I wouldn’t have it any other way.