With my recent focus on saffron, I find myself incorporating pistachios alongside the little golden threads and it’s put me on a bit of a pistachio kick.

They serve as the savory bite in this salad made with a bunch of super chopped, refreshing veggies topped with a bright, minty vinaigrette that comes together using an ingredient I feature throughout my new book… black sesame seeds. More on them later. In the meantime, I honestly don’t know if I’ve ever enjoyed a salad more!

Bringing together a few of my favorite ingredients to make these savory pancakes. Mineral-rich shiitake mushrooms bring the irresistible umami. Japanese sweet potatoes boost the nutritional value, add subtle sweetness, and hold everything together. And capers add a needed briny bite.

Delicious for pretty much any meal… just serve them with a poached egg in the morning, sliced avocado for lunch or alongside a hearty roast for dinner.

Note: I use stemmed shiitakes for this recipe, but like the save the stems to add a little umami to broths and soups.

Taking blue spirulina a savory direction again by brightening up some broccolini with a beautiful blue ricotta… a super fun, unexpected side dish to grace your table this Easter, but easy enough to serve with a weeknight meal.

Panna cotta may seem fancy, but when it comes down to it, it’s basically milk jello—in this instance, a matcha latte in gelatinized form.

Roasted vegetables don’t necessarily seem exciting at first glance, but let me tell you that this matcha and tahini based dressing is knock-your-socks-off delicious.

Drizzled on top of winter root vegetables and some cauliflower, this side dish is hearty enough for a small plant based meal and excellent served alongside roasted chicken or salmon.

I'm taking matcha a savory direction with a little app. As I've been doing a lot these days, I figured it was fitting to add flavor with a bit of grated ginger-it turned out delicious.

I like to serve this with with veggies, but it's also delicious spread on a sandwich or in a wrap.