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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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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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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If you’re looking for a fast and flavorful way to serve leafy greens, this Sautéed Swiss Chard with Garlic and Lemon is a go-to recipe that deserves a spot in your weekly rotation. It’s bright, garlicky, and ready in under 10 minutes—a fresh and healthy side dish that pairs perfectly with everything from roasted chicken to grilled salmon.

You’ll need:

• • 2 bunches Swiss chard (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Lemon wedge, for squeezing

To make:

Slice the stems off the leaves. Chop the stems into thin slices (about ¼ inch) and coarsely chop the leaves.

Warm the olive oil in a large skillet over medium heat. Add the chard stems and cook for 1–2 minutes, just until they start to soften.

Toss in the chopped leaves, sliced garlic, salt, and a few grinds of pepper. Sauté for another 1–2 minutes, until the leaves are just wilted and tender.

Remove from heat, squeeze fresh lemon juice over the top, and toss to combine. Taste and adjust seasoning as needed.

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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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