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About Me

Hello and welcome! I'm Tera, the author, recipe developer, and photographer behind Roots and Radishes. And I'm so glad you're here!

I built Roots and Radishes based on the belief that including more seasonal, whole foods in our everyday life can make a huge impact on our health and the environment, AND it can be completely accessible and simple. If you’ve ever wanted to eat more seasonally, feel excited about eating veggies, reduce food and plastic waste, or just make healthy meals without spending hours in the kitchen, you’re in the right place!

Collage of images with Tera Gigot, showing behind the scenes food photography and participation in eating local foods. this recipe

How It All Started

I started Roots and Radishes at a time in my life when I was juggling a full-time job and trying to figure out what healthy eating actually meant for me. After years of diet culture messaging, I wanted to tune that out and actually enjoy food without overthinking it, so I began to focus on nourishment, sustainability, and community.

As I experimented in the kitchen, I realized that seasonal ingredients—farmers market finds, CSA veggies, garden harvests—were not only fresher and more flavorful, but they made me feel more connected to my food, my community, the earth, and even myself!

I became determined to make vegetables taste amazing so that eating nourishing food felt fun and comforting. And along the way, I picked up simple habits that helped me waste less and cook more mindfully.

About page collage showing roasted tomatoes, plastic-free food storage, behind the scenes, and some good local food.

What You’ll Find Here

At Roots and Radishes, my goal is to help busy home cooks embrace seasonal eating through simple, nourishing recipes that (mostly) put fresh plant-sourced ingredients front and center (think whole grains, veggies, fruits, nuts and seeds, herbs, legumes).

  • Quick & Easy Recipes – Because delicious, home-cooked meals should fit into real life.
  • Seasonal Ingredients – Eating with the seasons means better flavor, more variety, and a stronger connection to where our food comes from.
  • Sustainability Tips – Small, practical ways to waste less and make the most of your ingredients.

Whether you’re trying to eat more veggies or just make them taste better, I’ve got you covered.

Why Seasonal Eating?

My love for seasonal cooking didn’t happen overnight—it grew from hands-on experiences that shaped how I think about food. I spent five years helping run an employee community garden and volunteered on a workplace sustainability team, where I organized educational sessions about organic farming and food systems. I also signed up for my first CSA, which I’ve now been part of for years. Shopping at farmers markets, discovering new produce, and learning how food is grown all deepened my appreciation for eating with the seasons.

These experiences taught me that a focus on nourishment, less processed foods, seasonal eating, and small sustainability efforts can add up to make a huge difference in our bodies, our communities, and for the earth. So, if you're hoping to introduce more whole foods cooking into your life, or enjoy more seasonal produce, you're in the right spot. Because that’s what Roots and Radishes is all about!

Quick Start Guide

If you're new here, let's get you situated. To find any and all recipes, hop on over to my whole foods recipe index or pop into any search bar to see what you can find. If you're interested in curated content or getting notified of new recipes, be sure to sign up for my newsletter!

Reader Favorite Recipes

Here are some reader favorite recipes to get you started! These are some of the most visited and most raved about, along with these maple walnut roasted Brussels sprouts and this Thai Butternut Squash Soup. At at home, and my family raves about this wild rice and pomegranate salad.

  • Vinegar cucumber salad in small white bowl with freshly cracked pepper on top
    Basic + Awesome Vinegar Cucumber Salad
  • Chickpea flour pie crust in clear glass pie dish on pastry mat
    All Butter Chickpea Flour Pie Crust
  • Simple coconut chia granola on parchment paper lined sheet pan
    Simple Coconut Chia Granola
  • Lemon dill hummus in beige serving dish with olive oil drizzled on top, with golden spoon
    Easy Lemon Dill Hummus

My Top Sustainability Reads

In my journey to a more sustainable kitchen, I've read quite a bit of literature on different ways to reduce waste and make sustainable food choices. Here are my favorites, in case you're interested in doing the same (note: affiliate links)!

  • Zero Waste Chef
  • Cooking With Scraps
  • What Your Food Ate
  • Eating on the Wild Side

Let's Connect!

If you're ready for all the delicious seasonal whole foods recipes, sign up for my newsletter where I share new recipes and curated recipe emails just for readers that want easy-to-make recipes that makes them feel good. Subscribe here!

Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

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Memorial Day Recipes

  • Pesto pasta salad with chicken on a white plate.
    Simple Pesto Pasta Salad with Chicken

  • Pesto potato salad scooped into large copper spoon resting on small white ceramic plate, next to bowl of potato salad and small white bowl of pesto
    Easy Pesto Potato Salad

  • Healthy scotcheroos topped with flaky sea salt and cut into squares on blue and white background
    No Corn Syrup Scotcheroos (With Date Syrup Instead!)

  • Shrimp mango and avocado salad in copper serving spoon on white and light blue background
    Zesty Shrimp Salad with Avocado and Mango

  • Favorite healthy coleslaw in clear glass bowl with wooden spoon, on light gray surface
    Bright, Crunchy Vinegar Slaw (Meal Prep Friendly!)

  • Strawberry avocado basil salsa in white bowl.
    Strawberry Avocado Basil Salsa

Recipes to Make In May

  • Healthy strawberry crisp in cream-colored pie dish with copper serving spoon and two small white bowls with more crisp, with almonds and fresh strawberries on the side
    Wholesome Strawberry Crisp (SO Jammy!)

  • Pickled strawberries in a jar with black peppercorns.
    Quick Pickled Strawberries (Naturally Sweetened!)

  • Jammy egg on avocado toast with matcha tea.
    Seriously Delicious Jammy Eggs on Avocado Toast

  • Lemon dill hummus in beige serving dish with olive oil drizzled on top, with golden spoon
    Easy Lemon Dill Hummus

  • Marinated white beans in beige stoneware serving dish with golden spoon on beige and white surface, next to golden-yellow matte linen
    Easy Marinated White Beans

  • Stack of whole wheat Greek yogurt pancakes with strawberry compote on top, on white plate with fork.
    Greek Yogurt Pancakes with Strawberry Compote

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