Simple food, cooked well. These are the recipes I actually make—few ingredients, not much effort, and worth repeating, I think.
I'm lucky to live in a rural area where there's good local meat, dairy, and vegetables. I prefer grass-fed meat and local produce when I can get it—organic after that, and something that looks genuinely alive when I can't.
Things I keep in mind are nutritional density, the impact on the environment, and the quality of life for the animal. These recipes are also gluten-free, because that's how I cook, though many would go well with a crusty piece of bread. When I use dairy, I tend to choose cultured or higher-quality options when available.
I usually keep a few things in the fridge—roasted nuts or seeds that I toast myself, and something fermented, like pickles, sauerkraut, or kimchi. I'll add these to meals for a little extra nutrition, crunch, and flavor.
I typically cook with olive oil, but you can swap in butter, coconut oil, or whatever fat you prefer. I try to use fresh herbs when I have them, but most of the time I use dried herbs, crushed between my fingers.
Measurements here are a starting point. I cook pretty intuitively. After a few of these, you'll get a feel for it—a lot of the vegetables and flavors are interchangeable, especially in the roasting dishes. I encourage you to cook to your taste.
Made with my daughter and some friends in mind. If you find a few recipes you come back to, that's the whole point.
If you cook something you love and feel inclined, you can donate. Easy Yum is a work in progress.