Consulting and Recipe Development

I partner with brands, organizations, and mission-driven companies to develop nourishing, plant-forward recipes and food-as-medicine education that is evidence-based, delicious, and approachable. My work focuses on anti-inflammatory nutrition, whole foods, environmental sustainability, and creating flavorful recipes that support health while aligning with environmentally conscious values. When I develop recipes, I delight in cooking meals that are balanced, satisfying, tasty, and accessible.

I also offer consulting to teams who want content, editing, and strategic support with environmentally conscious eating and food-as-medicine related initiatives.

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Seasonal Recipes, Made with Love

Mediterranean-Inspired Red Lentil Soup with Herbs

I developed this recipe one Fall evening many moons ago, for my father, Joe. It was near Christmas, and he brought up the idea to make a lentil soup for our family’s holiday party. He absolutely loved a good soup. I created this recipe to be satisfying, balanced, anti-inflammatory, and easy to make. It also happens to be my most requested soup recipe. This one is a crowd pleaser and can be made in a jiffy from many pantry ingredients. It's absolutely perfect for the cooler Fall and Winter months. Hope you enjoy!

Love, Kory

Prep time: 10 minutes

Cook time: 35 minutes

Yield: about 6.5 cups

Ingredients

2 tablespoons extra virgin olive oil, plus extra for drizzling

1 large yellow onion, chopped

2 carrots (unpeeled), chopped

2 ribs celery with leaves, chopped

3 cloves garlic, minced

2 fresh or dried bay leaves, whole

1 cup dry red lentils, rinsed

4 cups vegetable broth

1 (14-ounce) can crushed tomatoes

¾ teaspoon sea salt

½ teaspoon black pepper, freshly ground

1 bunch spinach or lacinato kale, chopped

½ cup fresh flat leaf Italian parsley, chopped

½ cup fresh basil, chopped

Preparation

In a 4-quart soup pot, heat olive oil over medium-high heat. Add onions, carrots, and celery and sauté until onions are soft and translucent, about 5 to 7 minutes. Add garlic and sauté for 1 minute. Add bay leaves, red lentils, water, tomatoes, salt and pepper and bring to a boil. Reduce the heat to medium and simmer until lentils are tender, about 20 minutes or so. Add more water if needed.

Remove bay leaves. Add spinach (or kale) and simmer another minute or so until just wilted. Add parsley and basil, and stir through. Taste and adjust salt and pepper. Drizzle a bit of extra virgin olive oil on top when served, if desired. Serve with crusty whole grain bread or crackers.

Harvest Bowl with Quinoa and Curried Chickpeas

I love a good plant-based bowl situation. This one has it all -- it's spicy, creamy, crunchy, and salty with a touch of sweetness from the figs. This is an easy and flavorful weeknight meal with plenty of vegetables. Feel free to substitute other whole grains, beans, or seasonal veggies you have on hand. It's Fall in a bowl -- savor it.

Prep time: 15 minutes

Cook time: about 20 minutes

Serves 4-6 people

Ingredients:

2 cups uncooked pearl quinoa, rinsed

4 cups water

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch of cayenne (or more, to taste)

3 cups cooked chickpeas or 2 (15-ounce) cans, drained and rinsed

1 medium cucumber, chopped

1 large carrot, shredded

1 medium beet, shredded

4 cups leafy green vegetable (kale, spinach, arugula, chard, or blend)

4 to 6 fresh or dried figs, chopped

½ cup pumpkin seeds (optional)

Yogurt-Mint Sauce, for serving

Yogurt-Mint Sauce:

16 ounces plain yogurt

1 lemon, juiced

3 tablespoons fresh mint, minced

1 small clove garlic, minced

Salt and pepper, to taste

Preparation:

In a saucepan, bring water to a boil. Add quinoa, turn to low, and let simmer for about 20 minutes, until all liquid is absorbed and quinoa is tender and fluffy. Meanwhile, add olive oil to sauté pan on medium-high heat. Add cumin, coriander, turmeric and cayenne and lightly sauté the spices for about 2 minutes, until fragrant. Add the chickpeas and stir thoroughly, coating all chickpeas. Cook for another few minutes, until chickpeas are warmed through. Add salt and pepper to taste.

Make the yogurt-mint sauce: In a medium bowl, combine yogurt, lemon juice, mint, and garlic. Whisk until smooth. Add salt and pepper to taste.

To assemble the grain bowls: Add quinoa to bowls and top with curried chickpeas, cucumber, carrot, beet, leafy greens and figs. Top with yogurt-mint sauce. Sprinkle pumpkin seeds over top, if using.