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black pepper

White platter with a peach arugula salad, with prosciutto, blueberries, pine nuts, and a white wine vinaigrette, ready to serve.

Peach Arugula Summer Salad

Two small plates filled with apple cabbage slaw with brown sugar cider vinaigrette dressing.

Apple Cabbage Slaw with Brown Sugar Cider Vinaigrette

A bowl of garlic rosemary white bean dip surrounded by fresh veggies and chips.

Garlic Rosemary White Bean Dip

A bowl of balsamic spinach salad with sea salt, plated and ready for dinner.

Balsamic Spinach Salad With Sea Salt

Thyme roasted carrots served in a white bowl set on top of a wooden cutting board.

Thyme Roasted Carrots

Photo of Monica Lensink.

Hi, I’m Monica!

Welcome to Nourish and Fete, where I hope you find inspiration to help you eat well and celebrate the everyday.

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Close up of a vegetarian taco salad with black beans.

Three Korean beef lettuce wraps piled into a white bowl, ready to eat.

Clear serving bowl holding a pasta salad with chickpeas, roasted red peppers, cucumbers, and herbs.

Sheet pan filled with fajita-seasoned chicken and veggies, surrounded by tortillas and small bowls of avocado and salsa.

Skillet with cooked chicken breasts, sun-dried tomatoes, and artichokes in a light cream sauce, garnished with basil.

Four jalapeno lime fish tacos with shredded cabbage, lined up in a row.

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