There’s nothing like a fresh, crunchy coleslaw to brighten up your summer plate. Whether you’re heading to a backyard BBQ, serving up sandwiches, or want a vibrant veggie side, this slaw delivers big on flavor with a sweet-and-tangy twist.

You’ll need:

• Scant ¾ cup mayo or vegan mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium farm-fresh carrots, peeled into thin ribbons
• 3 scallions, chopped

To make:

In a bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and a few grinds of fresh black pepper until smooth and creamy.

In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions. Pour the dressing over the veggies and toss well to coat.

Add a pinch more salt or pepper to taste, then serve it up or let it chill in the fridge for an hour to allow the flavors to mingle.

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Summer is zucchini’s time to shine! This moist and warmly spiced bread is packed with tender shredded zucchini, a touch of cinnamon, and a generous handful of walnuts for crunch. Even better—it’s an easy one-bowl recipe that makes two delicious loaves. One for now, one to share… or freeze for later!

You’ll need:

• 3 cups all-purpose flour (spooned and leveled for accuracy)
  
• 2 teaspoons ground cinnamon
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon sea salt
  
• 1½ cups cane sugar
  
• 1 cup vegetable oil (plus a little extra for greasing the pans)
  
• 3 large eggs
  
• 1 tablespoon vanilla extract
  
• 3 cups grated zucchini (about 2 medium-sized; no need to squeeze out the moisture)
  
• 1 cup chopped walnuts, plus a little more for sprinkling on top
  

To make:

Preheat your oven to 325°F. Lightly grease two standard loaf pans (8×4 or 9×5-inch both work well).

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined.

In another large bowl, mix the sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini—don’t worry about squeezing out any moisture; it helps keep the bread nice and tender.

Add the dry mixture to the wet and stir gently until just combined. Fold in the chopped walnuts.

Pour the batter evenly into your prepared pans and sprinkle with a few extra walnuts for a pretty, crunchy top.

Bake for 40 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Serve with butter and a hot cup of coffee!

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There’s something about the smell of pancakes sizzling in butter that turns an ordinary morning into something special, especially when they’re made with farm-fresh blueberries. These homemade pancakes are the perfect combination of fluffy, golden, and just sweet enough.

You’ll need:

• 3/4 cup milk
  
• 2 tablespoons white vinegar
  
• 1 cup flour
  
• 2 tablespoons sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 2 tablespoons melted butter 
  
• 1+ cup fresh blueberries
  

To make:

Mix the milk and vinegar and let it sit for a minute or two. This simple trick gives you that tangy flavor and fluffy texture without needing store-bought buttermilk.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Crack the egg into the milk mixture and melted butter, and whisk until just combined. Don’t overmix—the batter should be thick and a little lumpy.

Heat a nonstick skillet over medium heat and melt a little butter in the pan (this is what gives the pancakes that irresistible golden edge). Pour in about 1/3 cup of batter per pancake and gently spread it into a circle.

Press a few fresh blueberries into each pancake. Cook until bubbles form on top and the edges appear set, then flip and cook for an additional 1–2 minutes.

Serve with butter, maple syrup, and a cold glass of milk.

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If you’re looking for a crowd-pleasing side dish that hits all the right notes—crunchy, creamy, sweet, and salty—this broccoli salad is about to become your go-to recipe. Perfect for summer cookouts, potlucks, or a refreshing lunch prep, it’s loaded with vibrant flavors and textures that keep you coming back for more.

You’ll need:

Salad:
2 medium crowns of broccoli, chopped
1 cup red seedless grapes, halved
1 (3-oz) package pre-cooked bacon, crisped in a skillet and chopped
½ cup sliced almonds
½ cup dried cranberries

Dressing:
1 cup mayonnaise
1½ tablespoons sugar
3 tablespoons apple cider vinegar
Salt & pepper to taste

To make:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the mixture is smooth.

In a large bowl, combine the broccoli, grapes, cranberries, almonds, and crispy bacon.

Pour the dressing over the salad and toss well to coat.

Chill in the fridge for at least 2 hours before serving—this helps the flavors blend beautifully.

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Looking for a light, flavorful salad that celebrates the best of summer produce? This tomato and zucchini salad is a garden-to-table favorite, bursting with bright herbs, citrusy sumac, and juicy cherry tomatoes. It’s quick to toss together and packed with fresh flavor—perfect as a side dish, a light lunch, or a colorful addition to any potluck.

You’ll need:

• 1 pint cherry tomatoes (red and yellow), halved
• 1 large zucchini (or 2 small), unpeeled, sliced into thin rounds and halved
• 1 shallot, thinly sliced (or ⅓ cup red onion)
• 3 tablespoons lemon juice, divided
• ½ cup chopped fresh herbs (chives, parsley, basil—use a mix!)
• 3 to 4 tablespoons extra virgin olive oil
• 2 teaspoons sumac (for that citrusy zing)
• 1 teaspoon minced garlic (or 2 cloves)
• Pinch of smoked paprika (optional, but adds depth)
• Sea salt & black pepper, to taste
• Lemon slices, for garnish

To make:

In a large serving bowl, add your halved cherry tomatoes and zucchini slices.

Place your sliced shallot in a small bowl with 2 tablespoons of lemon juice. Let it sit while you prep the rest—this helps mellow the sharpness. (You’ll discard the juice later.)

In a small bowl, whisk together the olive oil, 1 tablespoon lemon juice, sumac, garlic, smoked paprika (if using), salt, and pepper.

Pour the dressing over the tomatoes and zucchini. Add the soaked shallots (discard the lemon juice) and toss in your chopped herbs. Give it a good mix to coat everything evenly.

Garnish with lemon slices and adjust seasoning to taste. Serve immediately or refrigerate in an airtight container for up to 1–2 days.

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Dandelion greens are rich in nutrients and add a refreshing touch to any meal. They’re especially delicious when served raw in a salad with bright, acidic dressings that help mellow their bitterness. Use our tender young greens and give them a good rinse before tossing them with this simple dressing.

You’ll need:

• 1 large bunch dandelion greens (about 3 heaping cups), washed and dried 
• 1 tbsp Dijon mustard 
• 2 tbsp lemon juice 
• ¼ cup olive oil 
• ¼ cup shaved Pecorino cheese 
• Salt and freshly cracked black pepper, to taste
  

To make:

Whisk together the Dijon mustard, lemon juice, olive oil, and a few turns of black pepper in a large mixing bowl.

Add the dandelion greens and toss until everything is well-coated.

Top with shaved Pecorino and another sprinkle of cracked pepper. Serve immediately for the best texture and flavor. For added crunch, top with pine nuts or sunflower seeds.

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Looking for a cozy, vegetable-forward side dish that’s both elegant and easy to make? This roasted fennel with garlic and thyme is a simple favorite—perfect for weeknight dinners, holiday spreads, or anytime you want something warm and flavorful from the oven.

Fennel has a delicate anise flavor that mellows and sweetens as it roasts, becoming golden and caramelized at the edges. Paired with garlic, thyme, and a touch of olive oil, it’s a fragrant and savory dish that’s hard to resist. Add a sprinkle of parmesan during the final minutes of roasting for a crispy, cheesy finish—or leave it off for a dairy-free, paleo, or vegan version that’s just as delicious.

You’ll need:

• 2 large fennel bulbs
• 3 tbsp olive oil
• 2 cloves garlic, minced
• ¾ tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• ¼ cup grated Parmesan cheese (optional)

To make:

Preheat your oven to 400°F (205°C).

Trim and slice the fennel. Cut off the stalks and slice each bulb in half lengthwise. Then, cut each half into ½-inch thick slices.

Arrange on a baking sheet. Line your sheet with parchment paper and spread the fennel slices out evenly, making sure there is no overlapping, so everything roasts properly.

In a small bowl, mix the olive oil and minced garlic. Brush the mixture generously over the fennel slices, then sprinkle with salt, pepper, and thyme.

Bake for 25 minutes. If you’re using Parmesan, sprinkle it over the fennel at this point, then return the dish to the oven for another 10 minutes.

After 35 minutes total, your fennel should be tender and caramelized. If it’s not quite there, give it another 5–8 minutes. Serve warm.

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This earthy soup is comforting and full of wholesome vegetables, including our farm-fresh kale. A splash of white wine and a blend of Italian herbs add depth and warmth, making this soup taste as if it has been simmering all day, even though it comes together in under an hour.

You’ll need:

• 3 (15-ounce) cans of cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• ⅓ cup white wine (like Pinot Grigio)
• 2 cups chopped kale, stems removed
• 2 ½ to 4 cups vegetable or chicken broth (start with 2½ cups)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano

To make:

Heat olive oil over medium heat in a large pot. Add the chopped onion and sauté until it starts to brown slightly. Stir in the garlic, carrot, and celery. Let everything cook for 10 minutes, until the vegetables have softened and developed flavor.

Pour in the white wine and let it simmer until most of the liquid evaporates—about 5 minutes. Please note that more broth can be used in place of wine.

Stir in the tomato paste, drained beans, herbs, spices, salt, pepper, and 2½ cups of broth. (You can add more later if you like a thinner consistency.) Add the bay leaves and bring everything to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes. Once done, remove the bay leaves and transfer 2½ to 3 cups of the soup to a blender. Blend until smooth, then return it to the pot. This gives the soup a creamy texture without the need for cream.

Stir in the chopped kale and simmer for a few more minutes until it’s tender. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon juice for brightness.

Ladle the soup into bowls and enjoy it on its own or with a slice of crusty bread. It’s the kind of meal that feels like a hug in a bowl.

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There’s something truly comforting about a bowl of homemade soup, especially when it’s brimming with cozy ingredients like carrots, fresh ginger, and creamy coconut milk. This Carrot-Ginger Soup is one of those recipes that’s simple to make, but layered with flavor and texture.

You’ll need:

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 scallions, sliced (white and green parts separated)

• 2 tablespoons fresh ginger, peeled and chopped

• 2 cloves garlic, smashed

• 5 farm-fresh carrots, chopped

• Kosher salt & freshly ground black pepper, to taste

• 1 (14-ounce) can light coconut milk

• 1 (15-ounce) can cannellini beans, undrained

• 1/2 acorn squash, seeded and chopped into ¾-inch pieces

• 3 cups chopped broccoli florets and stems (about 1 head)

• 2 slices crusty bread, cut into 1-inch cubes, plus more for serving

To make:

Preheat your oven to 450°F. In a large pot or Dutch oven, heat one tablespoon olive oil over medium-high heat. Add the scallion whites, ginger, and garlic, cooking until softened—about 2 minutes.

Add the chopped carrots, then season generously with salt and pepper. Next, pour in the coconut milk, undrained cannellini beans, and 3 cups of water. Cover and bring to a boil. Once boiling, uncover and let simmer for 18–20 minutes, until carrots are very tender.

While the soup simmers, toss the acorn squash, broccoli, and bread cubes with the remaining two tablespoons of olive oil and ¼ teaspoon each of salt and pepper. Spread the veggies on a rimmed baking sheet and roast for about 15 minutes, stirring once, until they are golden and the bread is crisp.

Using an immersion blender (or regular blender in batches), purée the soup until smooth and velvety. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls, drizzle with a bit of olive oil, and top with the roasted veggie and crouton mix. Finish with a sprinkle of scallion greens for a pop of color and flavor. Don’t forget extra crusty bread on the side for dipping.

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