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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Turnips are often overlooked in favor of their more familiar cousins, but when roasted, they develop a mellow sweetness that perfectly balances the hearty earthiness of russet potatoes. A hint of garlic, a touch of rosemary, and a good drizzle of olive oil bring it all together.

You’ll need: 

• 3 turnips, peeled and cubed

• 3 russet potatoes, scrubbed and cubed

• 2 garlic cloves, chopped

• 4 tablespoons olive oil

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

To make:

Preheat your oven to 375°F.

In a large bowl, toss the cubed turnips, potatoes, and chopped garlic with the olive oil until evenly coated.

Sprinkle in the rosemary, season generously with salt and pepper, and toss everything again.

Spread the vegetables out in a single layer on a rimmed baking sheet.

Roast for 30 minutes to 1 hour, turning the vegetables occasionally with a spatula or gently shaking the pan. You’re looking for a golden-brown exterior and a fork-tender bite.

This dish pairs beautifully with roasted meats, grilled sausages, or a hearty lentil stew. Or enjoy it as a standalone vegetarian comfort meal with a dollop of sour cream or a sprinkle of fresh herbs.

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Let’s talk about a classic that never goes out of style: chicken salad. It’s quick, satisfying, and endlessly versatile—perfect for meal prep, picnic lunches, or a lazy dinner when you don’t feel like cooking (we’ve all been there). This version is creamy, crunchy, and full of flavor, with a little kick from Dijon mustard and a fresh herbal touch thanks to dill. Whether you’re piling it onto sandwich bread, scooping it into lettuce cups, or enjoying it straight from the bowl (no judgment), this is the kind of recipe you’ll keep coming back to.

You’ll need:

• 2 cups cooked chicken, chopped or shredded

• ½ cup mayonnaise

• 1 farm-fresh celery, diced

• 1 green onion, thinly sliced

• 1 teaspoon Dijon mustard

• ¼ teaspoon seasoned salt (add more to taste)

• ⅛ teaspoon black pepper (or to taste)

• 1 teaspoon chopped fresh dill (or ¼ teaspoon dried dill, optional)

To make:

In a medium bowl, combine the chicken, mayonnaise, celery, green onion, mustard, salt, pepper, and dill (if using). Mix everything until well combined. Taste and adjust seasoning if needed. Add a little more salt or pepper to suit your preferences.

Serve however you like—between slices of your favorite bread, wrapped in lettuce, scooped onto a green salad, or with crackers.

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This quick, colorful chickpea salad is flavorful and loaded with farm-fresh microgreens and crisp produce from our field! It’s the perfect way to use those radishes and greens to delicious use—tossed together with a zesty vinaigrette and topped with shaved parmesan cheese. It’s light, crunchy, and ready in minutes!

You’ll need:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (15 oz) can no-salt-added chickpeas, drained and rinsed
• 1 cup diced radish
• 1 cup quartered tomatoes
• 4 oz spinach microgreens, washed and patted dry
• ¼ cup crumbled cheddar cheese

To make:

Drain and rinse your chickpeas. Wash the microgreens and gently pat them dry with a paper towel. Slice the radishes thinly and cut the tomatoes into bite-sized pieces.

Whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper in a large bowl for the dressing.

Add the chickpeas, radish, tomatoes, and spinach microgreens to the bowl. Toss well to coat everything evenly in the vinaigrette.

Sprinkle shaved parmesan and serve immediately.

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There’s nothing quite like a slow-cooked pot roast to bring warmth and comfort to the table. This oven-braised version is rich, hearty, and flavorful—perfect for a lazy Sunday or a special family dinner. With tender chunks of beef, perfectly cooked vegetables, and a savory homemade gravy, it’s a one-pot wonder that’ll have everyone returning for seconds.

You’ll need:

• 3–4 lb. boneless beef chuck roast
• 2–3 Tbsp. Montreal Steak Seasoning
• 2 Tbsp. olive oil
• 1 large yellow onion, halved and cut into 1-inch pieces
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 3 cloves garlic, minced
• 1 Tbsp. fresh thyme leaves
• 1 bay leaf
• ½ cup red cooking wine
• 2 cups reduced-sodium beef broth
• 3 celery ribs, cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 6–8 small Yukon Gold potatoes, whole or halved if large
• 3 Tbsp. all-purpose flour

To make:

Preheat your oven to 300°F. Pat the roast dry with paper towels, then season generously on all sides with Montreal Steak Seasoning.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned—this adds flavor. Once seared, remove the meat and set it aside on a plate.

Add the chopped onion to the pot along with salt and pepper. Cook until tender, about 7–8 minutes, then stir in garlic, thyme, and the bay leaf. Cook for 1 minute more.

Pour in the red wine and scrape up all the delicious brown bits stuck to the bottom of the pan. Return the roast and any juices to the pot. Add the beef broth, then nestle in your farm-fresh celery, carrots, and potatoes around the meat.

Cover the Dutch oven and bake for 2 to 2½ hours, or until the roast is fork-tender.

Remove the roast and vegetables to a platter and keep warm. Discard the bay leaf and skim off any excess fat from the pot. Bring the remaining liquid to a boil, then reduce the heat and let it simmer for about 5 minutes.

Whisk a few spoonfuls of the hot liquid in a small bowl with the flour until smooth. Slowly whisk that back into the pot, stirring constantly, until the gravy thickens to your liking.

Slice the roast, plate it with tender veggies, and ladle over the rich, homemade gravy. Serve with warm bread to soak up every last drop—or just a fork, because honestly, it’s that good.

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There’s nothing quite like the sweet, juicy taste of fresh blueberries, and this blueberry cobbler recipe perfectly captures their summery flavor. With a hint of lemon zest and creamy bits of cream cheese, this dessert is sure to be a hit at any gathering. Best of all, it’s easy to make and pairs wonderfully with a scoop of vanilla ice cream.

You’ll need:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup milk
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 cups fresh blueberries
• Zest of 1 lemon
• 1 tbsp sugar
• 4 oz cream cheese, cold and cut into bite-sized pieces
• Powdered sugar for dusting
• Vanilla ice cream for serving

To make:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Brown the Butter: In a 10″ cast iron skillet over medium heat, melt the butter and continue to stir until it goes quiet and turns brown. This should take about 5-7 minutes. Pour the browned butter into a mixing bowl and let it cool for about 15 minutes. Do not clean the skillet, as it will be used to bake the cobbler.
3. Prepare Dry Ingredients: While the butter cools, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
4. Prepare Blueberries: In another bowl, combine the blueberries, lemon zest, and 1 tablespoon of sugar. Set aside.
5. Make the Batter: Once the butter has cooled (it can be a little warm but not hot), add the granulated sugar and vanilla extract to the bowl. Whisk to combine. Then whisk in half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. The batter should be the consistency of thin pancake batter.
6. Assemble the Cobbler: Pour the batter into the same skillet used to brown the butter. Scatter a handful of blueberries on top, then evenly disperse the cream cheese pieces throughout the cobbler. Top with the remaining blueberries.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cobbler to cool for at least 30 minutes. Dust with powdered sugar and serve with a scoop of vanilla ice cream. Enjoy!

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Potato salad is a classic summer staple, and this creamy red potato salad recipe will surely be a hit at your next picnic or barbecue. This dish is delicious with a perfect blend of tender red potatoes, crunchy celery, tangy pickles, and fresh herbs, all tossed in a creamy dressing. Let’s dive into the recipe!

You’ll need:

• 2 pounds small red potatoes
• 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard (Dijon or whole grain mustard can be substituted)
• 2 celery stalks, finely chopped (about 1/3 cup)
• 1 to 2 medium dill pickles, finely chopped (about 1/3 cup)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• Salt and fresh ground black pepper

To make:

1. Cook the Potatoes: Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water). Bring the water to a boil, then reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are easily pierced with a fork.
2. Prepare an Ice Bath: Meanwhile, set up an ice bath by adding cold water to a medium bowl filled with ice. Drain the potatoes and place them into the ice bath to cool.
3. Chop the Potatoes: When the potatoes are cool enough to handle, chop them into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
4. Make the Dressing: In a separate bowl, stir together the mayonnaise, sour cream, and mustard.
5. Combine Ingredients: Add the mayonnaise mixture, celery, pickles, parsley, dill, and chives to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
6. Season: Season the salad with salt and pepper to taste. For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

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There’s something magical about strawberry shortcake. The combination of fluffy biscuits, sweet and juicy strawberries, and rich whipped cream is irresistible. This recipe for strawberry shortcake biscuits is the perfect way to enjoy fresh summer strawberries.

You’ll need:

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, straight from the fridge
• 1/2 cup buttermilk, cold and shaken
• 1 large egg
• 1 tablespoon egg + 1 tablespoon water for egg wash

Strawberries

• 1 pound strawberries, stems removed (hulled), quartered, and sliced
• 3 tablespoons white granulated sugar
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 2 tablespoons powdered sugar
• 3/4 cup heavy cream

To make:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Mix Dry Ingredients: In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt.
3. Grate Butter: Grate the cold butter into the flour mixture using a box grater. Transfer the bowl to the freezer for 5-7 minutes while you prepare the wet ingredients.
4. Prepare Wet Ingredients: Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash by whisking together the egg and water. Transfer both to the refrigerator.
5. Combine Ingredients: Remove the bowl from the freezer. Using your hands, gently break up the butter and combine it with the flour until the mixture resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined, then lightly knead the dough until it forms one solid mass.
6. Shape the Dough: Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
7. Cut Biscuits: Use a 2 1/2-inch biscuit cutter to cut out the biscuits, yielding about 6 biscuits. You can recombine the scraps to get 2 more biscuits. Transfer them to the prepared baking sheet.
8. Chill the Biscuits: If you’ve been moving slowly, place the baking sheet in the freezer for 5 minutes to get the bits of butter nice and cold again.
9. Bake: After chilling, brush the tops of the biscuits with the egg wash. Bake in the preheated oven for 10 to 15 minutes, until tall and medium golden brown.
10. Macerate the Strawberries: In a small bowl, mix together the strawberries, granulated sugar, vanilla extract, and a pinch of salt. Allow to stand and macerate for 10 minutes.
11. Whip the Cream: Sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand mixer for about 1 to 2 minutes, until soft and pillowy.

Slice the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Serve and enjoy!

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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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