Summer is the perfect time to enjoy fresh vegetables, and what better way to do so than with a delicious Tomato Zucchini Pasta? This recipe is simple, quick, and bursting with flavors, making it an ideal choice for a light yet satisfying meal.

You’ll need:

• 2 medium zucchinis
• 2 cups cherry tomatoes
• 8 oz (220g) pasta (we used fusilli)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1/4 cup vegetable stock
• 1/2 teaspoon Cayenne pepper (optional)
• 1 cup grated parmesan
• Fresh basil or parsley
• 1/2 teaspoon chili flakes (optional)

To make:

1. Cook the Pasta:
   • Begin by cooking the pasta al dente in boiling water, following the package directions. Drain and set aside.
2. Sauté the Zucchini:
   • Dice the zucchini and heat two tablespoons of olive oil in a large skillet over medium heat.
   • Sauté the diced zucchini until golden on the edges, stirring occasionally with a wooden spoon.
   • Once cooked, remove the zucchini from the skillet and set it aside on a plate.
3. Cook the Tomatoes:
   • Using the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, and Cayenne pepper (if using). Pour in the vegetable stock and cover the skillet with a lid.
   • Cook the tomatoes until they are blistered, stirring regularly.
4. Combine Ingredients:
   • Push the tomatoes to one side of the skillet and add the cooked zucchini, pasta, and grated parmesan.
   • Stir everything together and reheat for a couple of minutes, adding more vegetable stock if necessary to keep the mixture moist.
5. Serve:
   • Serve the tomato zucchini pasta immediately, drizzling olive oil on top and adding more parmesan if desired.
   • Garnish with fresh basil or parsley and a sprinkle of chili flakes for an extra kick.

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This classic Eggplant Parmesan recipe is a beautiful blend of crispy breaded eggplant, rich marinara sauce, and gooey melted cheese.

You’ll need:

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt, for sweating the eggplant
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large eggs
• 1/4 cup milk
• 1 cup all-purpose flour
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

To make:

1. Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides generously with salt and let sit for 30 minutes. This helps remove excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat dry with paper towels.
2. Preheat your oven to 400°F (200°C). Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.
3. Dredge each eggplant slice in flour, dip it in the egg mixture, and coat it with the breadcrumb mixture. Place the breaded slices on a baking sheet lined with parchment paper.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Sauce

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the crushed tomatoes, diced tomatoes, sugar, basil, and oregano. Season with salt and pepper. Bring the sauce to a simmer and let cook for 20-30 minutes, stirring occasionally.

Assemble:

1. Layering: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of baked eggplant slices over the sauce. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
2. Baking: Reduce the oven temperature to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 15-20 minutes, until the cheese is bubbly and golden brown.
3. Serving: Let the Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves.

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Kohlrabi is a versatile veggie that offers a delightful crunch and a mild, slightly sweet flavor that pairs well with a variety of dishes. Whether new to kohlrabi or a seasoned fan, this salad recipe will become a family favorite. Let’s dive into a simple and delicious way to enjoy kohlrabi.

You’ll need:

• 2 medium kohlrabi bulbs, peeled and julienned
• 2 crisp apples, cored and julienned
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint (optional)
• 1/4 cup roasted sunflower seeds or chopped nuts (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

To make:

1. Prepare the Vegetables:
   • Start by peeling the kohlrabi bulbs. Use a sharp knife or vegetable peeler to remove the tough outer skin.
   • Julienne the kohlrabi into thin, matchstick-like strips. Repeat this process with the apples, ensuring they are similar in size to the kohlrabi strips.
   • Thinly slice the red onion and chop the fresh parsley and mint.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, fresh lemon juice, and honey until well combined. Season with salt and pepper to taste.
3. Assemble the Salad:
   • In a large mixing bowl, combine the julienned kohlrabi, apples, and sliced red onion.
   • Add the chopped parsley and mint for a burst of fresh flavor.
   • Pour the honey-lemon dressing over the salad and toss gently to coat all the ingredients evenly.
4. Kohlrabi and Apple Salad
   • Transfer the salad to a serving platter or individual plates.
   • Sprinkle the roasted sunflower seeds or chopped nuts on top for added crunch and texture.
   • Serve immediately, or refrigerate for a few hours to allow the flavors to meld together.

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This Bok Choy Stir Fry with Chicken recipe is a delightful fusion of tender chicken, fresh vegetables, and a unique blend of sauces that will make your taste buds sing. 

You’ll need:

Chicken Marinade:

• 1 lb chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon grated ginger

Stir Fry:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), thinly sliced
• 1 large carrot, julienned
• 4 cups bok choy, chopped
• 1 cup snap peas
• 3 green onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon chili paste (optional, for heat)
• Salt and pepper to taste
• Sesame seeds, for garnish

To make:

1. Marinate the Chicken:
   • Mix a bowl of soy sauce, rice vinegar, sesame oil, cornstarch, and grated ginger.
   • Add the thinly sliced chicken breast to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes to allow the flavors to infuse.
2. Prepare the stir-fry sauce:
   • Mix soy sauce, oyster sauce, hoisin sauce, and chili paste in a small bowl if you like a bit of heat. Set this sauce aside.
3. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   • Add the marinated chicken and cook until it’s no longer pink about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of vegetable oil.
   • Sauté minced garlic and ginger for about 30 seconds until they become fragrant.
   • Add the sliced onion, bell peppers, and carrot. Stir fry these vegetables for about 3-4 minutes until they soften.
   • Next, add the chopped bok choy and snap peas. Continue cooking for another 2-3 minutes until the vegetables are tender yet crisp.
5. Combine Everything:
   • Return the cooked chicken to the skillet with the vegetables.
   • Pour the prepared stir-fry sauce over the chicken and vegetables, stirring to coat everything evenly.
   • Let the mixture cook for 2-3 minutes to ensure everything is well combined and heated.
6. Serve:
   • Transfer your bok choy stir fry with chicken to a serving dish.
   • Garnish with sliced green onions and a sprinkle of sesame seeds.
   • Serve hot, accompanied by steamed rice or noodles for a complete meal.

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Dandelion greens, often seen as a pesky weed, are a nutritional powerhouse and a delightful addition to your culinary repertoire. If you’re new to dandelion greens or looking for fresh ways to prepare them, this guide will walk you through the steps from harvest to table.

Preparing Dandelion Greens

Rinse the greens thoroughly in cold water to remove dirt and debris. Repeat the rinsing process until the water runs clear. Remove any thick or tough stems which can be fibrous and bitter. Soak the greens in cold water for 10-15 minutes to reduce bitterness. Some people prefer to add a splash of vinegar or lemon juice to the soaking water.

Cooking with Dandelion Greens

Dandelion greens are versatile and can be used in a variety of dishes. Here are some popular methods to prepare them:

Salads

For a fresh, crisp salad, use the raw greens. Pair them with bold flavors to balance their natural bitterness. Here’s a simple recipe:

Ingredients:

• 2 cups dandelion greens, chopped
• 1 small red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted nuts (walnuts or almonds)

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Combine the dandelion greens, red onion, avocado, feta cheese, and nuts in a large bowl.
2. Whisk together the dressing ingredients and pour over the salad.
3. Toss to coat and serve immediately.
   

Sauteed Dandelion Greens

Sauteeing is a quick and easy way to prepare dandelion greens. This method mellows their bitterness and brings out a rich, savory flavor.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups dandelion greens, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the dandelion greens and cook until wilted, about 3-5 minutes.
4. Season with salt and pepper.
5. Serve with a squeeze of fresh lemon juice.

Dandelion Pesto

For a unique twist on traditional pesto, try using dandelion greens. This vibrant sauce is perfect for pasta, sandwiches, or as a dip.

Ingredients:

• 2 cups dandelion greens, chopped
• 1/2 cup basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Combine the dandelion greens, basil, nuts, Parmesan cheese, and garlic in a food processor.
2. Pulse until the mixture is coarsely chopped.
3. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency.
4. Season with salt and pepper.

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This rich, belly-filling soup is one of our favorite ways to serve our farm-grown kale. This recipe serves four, but you can double it for a crowd. Serve it up with cracked black pepper and rustic, crunchy bread!

You’ll need:

• 1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
• 1 medium yellow onion, finely chopped
• 4-6 cloves minced fresh garlic
• 1 to 2 heaped teaspoons sweet smoked paprika
• 4 medium potatoes, cubed
• 32 ounces of no-sodium chicken bone broth
• 2 tablespoons heavy whipping cream or half & half
• 4 cups roughly chopped kale
• lots of fresh ground black pepper to taste

To make:

Bring a large, heavy-bottomed saucepan to medium heat. Add the sliced sausage. Sauté for 2-3 minutes until golden.

Add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaping teaspoon of smoked paprika, potatoes, and bone broth. 

Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and tender enough to easily mash a few with the back of a fork. 

Add the kale and heavy cream, lower the heat, and simmer for 2-3 minutes until the kale wilts. 

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Tuna salad is a delicious way to use our farm-fresh celery. We love this salad on a nice piece of whole-grain bread, a croissant, or on top of our crisp butterhead lettuce. 

You’ll need:

• 2 5oz cans of no-salt-added solid white tuna in water, drained well
• ¼ cup finely diced red onion
• 2 large ribs celery, finely diced
• 2 tablespoons fresh dill, finely chopped
• ¼ cup plus 1 tablespoon real mayonnaise
• 1 teaspoon yellow, Dijon, or whole-grain mustard
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon lemon zest
• ¼ teaspoon salt, plus an extra pinch

To make:

In a medium bowl, combine the tuna with the remaining ingredients and mix well. Refrigerate until ready to serve.

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Radishes are often overlooked, but they make a delicious and healthy side dish when roasted in the oven. This simple recipe transforms radishes into a savory, fork-tender side for your main course. Adding spices, sour cream, and optional bacon bits elevates this dish to a new level of flavor. Here’s how you can easily make oven-roasted spiced radishes at home.

You’ll need:

• Radishes, halved
• Olive oil
• Salt
• Ground black pepper
• Garlic powder
• Onion powder
• Paprika
• Optional: sour cream and bacon bits for garnish

To make:

1. Preheat Your Oven: Start by heating your oven to 350 degrees.
2. Prepare the Radishes: Combine the halved radishes in a medium bowl with good olive oil. Sprinkle salt, pepper, garlic powder, onion powder, and paprika over the radishes. Mix well, ensuring each radish is evenly coated with oil and the spice mixture. 
3. Arrange the Radishes for Roasting: Line a baking sheet or a casserole dish with aluminum foil for easy cleanup. Arrange the spiced radishes cut side down on the sheet. Spreading them out evenly will allow them to roast properly.
4. Roast the Radishes: Place the baking sheet in the oven and roast the radishes for about 25-30 minutes. They should be fork-tender and nicely caramelized on the outside.
5. Final Seasoning: Once roasted, remove the radishes from the oven and taste them. If needed, adjust the seasoning with additional salt and pepper. 
6. Garnish and Serve: Add a dollop of sour cream to the radishes for a creamy texture and rich flavor before serving. If you like a bit of crunch and extra taste, sprinkle some bacon bits over the top. These garnishes add a wonderful contrast to the soft and spicy radishes.

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Brighten your dinner routine with these vibrant and delicious spicy sweet potato tacos, topped with a fresh cilantro-lime crema. This dish is perfect for anyone looking to add a flavorful vegetarian option to their meal plan. Let’s dive into this easy-to-follow recipe that combines the sweetness of roasted sweet potatoes with the zesty punch of homemade crema.

You’ll need:

Honey lime crema

• 1/4 cup sour cream
• 1 Tbsp minced fresh cilantro
• 1 tsp honey
• 1/2 medium lime juiced
• pinch of kosher salt, black pepper, and chili powder

Tacos

• 1 1/2 lbs. sweet potatoes peeled and diced into 1/2-inch cubes
• 4 Tbsp olive oil divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 small yellow onion minced
• 2 cloves garlic minced
• 15 oz can black beans drained and rinsed well
• 8 oz can whole kernel corn drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp minced fresh cilantro

Toppings

• soft flour or corn tortillas
• shredded purple cabbage
• diced avocado
• minced fresh cilantro
• sliced green onions
• any other desired toppings

To make:

Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside. 

Make crema

• Add all the crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder) to a food processor. Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.

Roast sweet potatoes

• Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.
• Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.

Make filling

• While the potatoes are roasting, heat a large skillet over medium-high heat. Once hot, add 1 1/2 tbsp olive oil and minced onion. Cook, stirring often, for about 5 minutes.
• Add garlic and cook, stirring often, for about 30 seconds.
• Reduced heat to med-low, and stir in black beans and corn.
• Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.

Serve

• Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.

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