Do you ever eye the pumpkins and winter squash at the market and think, "Fat chance! They're too much effort to prepare, plus I wouldn't know what to do with them, so why bother?" I used to think that before I began paying attention to the joys of seasonal eating.
Read MoreWhen the fog settles into our valley for the winter and the days grow short and dark, I find two easy ways to instantly lift my mood: dressing in colorful clothes and eating bright, bold, and colorful food. If you liked this chimichurri or green sauce with lentils and roasted carrots, or you appreciate the bright, bold flavors of Mexican salsas (such as tomatillo), herb-heavy Indian chutneys, or Zhoug, the Yemenite green sauce often found in falafels, you're going to love this salsa.
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