- In the kitchen
- A small apartment kitchen with open wooden shelves, a gas stove and a window box of herbs.
- Always in the cart
- Lemons, a bag of spinach and canned chickpeas
- Never again
- Skipping the salt in salad dressing
- Weeknight habit
- Two sheet pans in the oven at once
Meet the editor
Isaac Hale
Dinners, bowls, salads & soups
Roast more vegetables than you think you need. Tomorrow's lunch will thank you.
I started cooking seriously when I wanted to eat more vegetables without feeling like I was on a plan. Most of what I make now starts with a sheet pan, a pot of grains or a big bowl of greens.
Sunday afternoons are for prepping: a tray of roasted vegetables, a batch of rice or quinoa, a jar of dressing. That one hour makes the rest of the week easier, and it is where most recipes on this site come from.
I am not a chef and I have no nutrition credentials. I am a home cook who likes lighter food that tastes good, and I share the versions that work in my own kitchen.
Edits Dinner, Meal Prep & Bowls, Salads & Sides and Soups & Stews · hello@eatwithisaac.com
Isaac Hale is a pen name. See our Editorial Policy.
