Nivale Lightfoot is a certified Integrative Nutrition Health Coach and professional chef—here’s a flavor of what Naturalista is all about.

By the time asparagus and spring leeks appear, I am craving the freshness and bright excitement of the season’s first produce. This recipe is endlessly adaptable—substitute the asparagus and fennel with charred spring leeks or with radicchio, green beans or eggplant in the summer. Romesco is a fabulous sauce to have in your culinary repertoire and is a nutritional powerhouse packed with healthy fats, antioxidants, minerals and vitamins. This recipe yields more romesco than you’ll need for the salad so play around with it throughout the week—I like it on lamb, salmon and farro—or freeze it in large silicone ice cube trays for another day.

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