‘Life at Our Table:’ The new cookbook that supports something bigger

This new cookbook from Kristin Andrus is part of a bigger cause.

Some cookbooks feed your family. This one feeds something even bigger.

Life at Our Table by community advocate (and now author!) Kristin Andrus is more than a collection of beautiful recipes and stunning photos—it’s a cookbook with a mission. Every single dollar from sales goes directly to Huntsman Mental Health, funding critical resources for people facing mental health challenges. For Kristin, this cause is deeply personal, inspired by her brother’s own journey.

This cookbook is full of meals that feel special but are totally doable at home. The recipes themselves are as meaningful as the mission: family-friendly, approachable, and designed to bring people together. One of Kristin’s favorites: a flavorful flank steak with chimichurri you can customize for your crew. Pair it with a crisp wedge salad, and maybe even donuts for dessert—and you’ve got a memorable meal.

Kristin didn’t create this cookbook alone—it was a true family project from start to finish. Every dish reflects the love, teamwork, and memories they built together in the kitchen.

Kristin says this cookbook is all about joy, gathering, and connection—and flipping through the pages, you can feel it.

When you buy Life at Our Table, you’re doing more than just getting a beautiful cookbook—you’re helping support mental health. Every dollar from the book goes straight to the Huntsman Mental Health Institute, funding addiction prevention, education, and recovery.

You’ll be feeding your family with delicious, doable recipes—and feeding hope for so many others.

Order your copy here.

Curious about where the money goes? Learn more about the mission at the Huntsman Mental Health Foundation.

Flank Steak with Chimichurri

Serves 4-6

INGREDIENTS

• 1 cup chopped fresh parsley leaves
• 1 cup chopped fresh cilantro leaves
• ¼ cup red wine vinegar
• 5 cloves garlic, peeled (or 5 Trader Joe’s frozen garlic cubes)
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• ½ cup extra-virgin olive oil
• 1 (2-pound) flank steak
• Pomegranate seeds, optional (based on seasonal availability)

METHOD

1. For the chimichurri, combine the parsley, cilantro, vinegar, garlic, salt, red pepper flakes, and black pepper in a blender and pulse a few times. Slowly pour in the olive oil while pulsing a few more times, until the chimichurri is chunky, but not mushy.
2. Place the flank steak in a Ziplock bag and add ½ cup of the chimichurri. Marinate in the refrigerator for 1 to 3 hours. Once it has marinated, remove the flank steak from the refrigerator and let it come to room temperature, about 30 minutes.
3. Preheat the Traeger grill to 450 degrees Fahrenheit for 15 minutes with the lid closed.
4. Remove the steak from marinade, place directly on the grill grates, and close the lid. Cook, turning once, until the internal temperature of the meat reaches 130 degrees Fahrenheit for medium-rare, about 10 minutes per side. Remove the steak from the grill and let it rest for 15 minutes before slicing.
5. With a sharp knife, slice the steak against the grain as thinly as you can, for the most delicious results. If you have them, add pomegranate seeds to the remaining chimichurri and pour over the sliced flank steak.

Grilled Glazed Donuts

Makes 12

INGREDIENTS

• 1 dozen favorite glazed (yeast) donuts

Optional Whipped Cream and Strawberries

• 2 cups heavy cream
• ¼ cup confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 ½ teaspoons cinnamon
• 12 strawberries, thinly sliced, for garnish

METHOD

1. Set the Traeger to 400 degrees Fahrenheit and preheat with the lid closed for 15 minutes.
2. For the whipped cream: In a blender or large bowl with a hand mixer, beat the cream, sugar, vanilla, and cinnamon until combined and whipped cream consistency. Set in the fridge until you are ready to use.
3. Place the donuts on the grill and cook for 2 to 3 minutes on each side, until glaze is bubbly and there are grill marks on the doughnuts. Serve right off the grill while the donuts are hot, topping with whipped cream and strawberries if you like. We love eating them plain as well!

Find the cookbook at kristinandrus.com.