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Although she'd be the last person to call her kitchen professional, the dishes that Hasselbrink whips up for The Year in Food imply otherwise. She's constantly creating fresh, colorful and deliciously simple dishes. "I love to cook with seasonal produce, so that's usually my starting point," she says. Hasselbrink made this fig and blue cheese crostini in August, the peak of fig season. Tip: Get good tools. If you feel confined by your small kitchen, try investing in a few new kitchen tools to inspire the culinary genius within. A new baking dish or cookbook might be just the thing to push you beyond the microwave. Like any cook, Hasselbrink isn't just inspired by what produce is available, but also by what she's craving. Often, her recipes are simply great comfort foods reinvented with a healthy twist. "The weather influences my cooking a lot too — cozy, warm foods when it's cold and light salads when it's warm," she says. This roasted cornish game hen is the perfect dish for chilly weather.