I am that dork who packs a bike helmet in her suitcase.

It's so fun to get creative with various colors in the kitchen. The challenge is finding how to get enough color without letting the flavor overpower - unless that's what you want!

My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.

Don't plant too deeply. Pay attention to the directions on the seed packets as far as how deep and how close together to plant the seeds.

Think realistically with what you're going to eat - don't plant 200 radishes!

The first five years I lived in New York I was going out every night, to restaurants and album releases and parties.

If people feel inspired to try something new and different in the kitchen then I'll have accomplished what I wanted to accomplish.

When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.

I got so excited, just talking about hummus to the Food Network. I feel like you don't see a lot of hummus and challah and shakshuka on the Food Network and that was really the meat of the process.

Question: How do you make a plate of hummus filling enough for a bunch of big burly farmers? Answer: Put meat all over it.