This is the fourth in my Kitchen Conversations series — audio notes from my home kitchen, where I cook a recipe from our seasonal cookbook club, share reflections on food as care, and invite you into the slow rhythm of seasonal living.
This month, I’m cooking from Feel Good Food by Jeanine Donofrio, our very first reader’s choice for the Savor the Seasons Cookbook Club. Her approach to food is practical, flexible, and full of joy, with recipes that invite you to cook with what you have and nourish yourself in real time.
The dish I’m making, Colorful Greens & Grains Salad, is vibrant, adaptable, and built around whole-plant cooking. It’s the kind of meal that celebrates texture and freshness while quietly supporting your energy and digestion.
In this episode, I also share reflections from a spring evening at Granor Farm, a place that reminded me how much care lives in the details—in how food is grown, prepared, and shared. I’ll also walk you through how this recipe fits into my clinical framework for building balanced meals, and why I think Swiss chard is one of the most underrated garden heroes.
Find our full Savor the Seasons May 2025 Cookbook Club post — including featured recipes from Feel Good Food — right here:
Savor the Seasons Cookbook Club #5
Welcome to the Michelle Seguin MD newsletter! I’m Dr. Michelle, and I’m so glad you’re here. Our community of over 975+ readers continues to grow, and this week’s issue features something special: our very first reader’s choice cookbook for the Savor the Seasons Cookbook Club.
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