Recipe creation

I've always loved cooking and baking, but I found a love for creating my own recipes through my internship with the Mill City Farmers Market.

From a nutrition perspective, I love being able to add health value to recipes I create without compromising the flavor. My quinoa caprese recipe includes a cup of kale, the frittata is packed with microgreens, and the grilled cheese sandwiches include sautéed swiss chard. In baking, I love experimenting with nutrient-dense flours. Though I recognize that not everyone will have the same love for cooking that I do, I think in the very least I can help people realize how attainable healthy cooking can be.

Below are a couple of recipes I've created and dishes I've made within the last few months.