One anchor ingredient
Each weekly menu features a hero ingredient from this list. Two recipes use it directly so nothing is left at the back of the crisper.
Field calendar
Cook the calendar: a seasonal ingredient guide.
Personalized weekly menus feel brighter when they follow the seasons. This rolling calendar is the same one our planners reach for when they sketch your Sunday menu.
Plan a seasonal week
Year at a glance
Twelve months, twelve flavor anchors
JanuaryCitrus, kale, root vegetables
FebruaryCabbage, leeks, dried beans
MarchSpring greens, radish, eggs
AprilAsparagus, peas, fresh herbs
MayStrawberries, fava, baby lettuce
JuneCherries, zucchini, summer squash
JulyTomatoes, sweet corn, basil
AugustEggplant, peppers, stone fruit
SeptemberApples, beans, hardy greens
OctoberPumpkin, pears, brassicas
NovemberSquash, cranberry, fennel
DecemberCitrus, walnuts, hearty roots
How we use it
From calendar to your Sunday plan
One supporting flavor
An aromatic — herb, citrus or spice blend — bridges the week's recipes so meals feel related without tasting identical.
One pantry rotation
We rotate one shelf-stable hero each season — beans in winter, grains in spring — to refresh your pantry without overstocking.
Tips from the studio
Three quick wins for seasonal cooking
Shop the edges of the market first
Walking the market perimeter once before buying helps you build a menu around what looks freshest, not what you planned in advance.
Freeze a small amount of every haul
Setting aside a quart of berries, herbs or stock pulls a future menu out of an off-season slump.
Build a "transition" night each season
The week a season turns, plan one menu that uses the last of one harvest and the first of the next. It marks time in the kitchen.