Any friend of Graham Kerr’s, author of numerous cookbooks and his latest work, “Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden” (not to mention the former Galloping Gourmet) is a friend of mine.

So when Los Angeles-based chef Nathan Lyon reached out to me upon Graham’s recommendation, I knew I was in for something great!

“Great Food Starts Fresh,” is Nathan’s beautifully written and produced book detailing the best ways to use fresh produce–everything we all so happily snap up at our local farmers’ markets, through our Community Supported Agriculture subscriptions, or even at our local health-food and grocery stores.

I loved the lengthy section toward the front of this 344-page tome on How to Choose and Store Seasonal Produce, everything from Apples to Winter Squash. Sections on Kitchen Tools and Kitchen Staples will also come in handy as you embrace cooking with the seasons.

I was drawn to many of Nathan’s recipes, including Pan-Roasted Halibut with Salsa Verde and Asparagus (perfect for this time of year with the fresh halibut season just starting), Crostini alla Puttanesca (with a spicy sauce you can use on grilled bread or pasta), Shrimp with Cheddar Grits and Chorizo (‘nuf said!), and Sweet Potato Waffles with Honey Butter.

But the chef’s recipe for Raw Kale Salad with Feta, Pine Nuts, and Cranberries really caught my eye as something simultaneously super-healthy while still a bit indulgent thanks to the addition of all these nutrition-packed goodies: pine nuts, toasted walnuts, toasted almonds, pumpkin seeds (pepitas), dried cranberries, fresh orange segments, and crumbled feta cheese.

You can purchase Nathan’s book on his website for $35, a “great” (food) investment in healthful eating with the seasons.

Raw Kale Salad with Feta, Pine Nuts, and Cranberries

 Yield: 4 servings

 For the Salad:

1 bunch curly kale

¼ cup pine nuts

¼ cup toasted walnuts, chopped roughly

¼ cup toasted almonds, chopped roughly

¼ cup pumpkin seeds (pepitas)

½ cup dried cranberries, preferably unsweetened

3 large oranges

½ cup crumbled feta cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

For the Vinaigrette:

1 medium shallot, peeled and diced finely (3 tablespoons)

1 tablespoon red wine vinegar

3 tablespoons freshly squeezed orange juice (from the oranges)

⅓ cup extra-virgin olive oil

1. Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse and dry the leaves, then roll them up and slice into thin strips. You should have approximately 5 packed cups of kale ribbons.

2. Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

3. In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

4. Add the kale, nuts, seeds, cranberries, orange segments, and crumbled feta to a large serving bowl. Drizzle half the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper, adding more vinaigrette if needed.

5. Wonder aloud why you didn’t make this salad sooner, then serve.

Cook’s Hint: Other optional ingredients that go wonderfully in kale salads are sunflower seeds, diced avocado, and diced apples.