Summer

Ingredients:

• 1 lb suger snap peas, trimmed

• 2 cups turnip greens, roughly chopped

• 1 large cucumber, thinly sliced

• ½ cup red onion, thinly sliced

• ¼ cup fresh dill, chopped

• ¼ cup feta cheese, crumbled

• 2 tbsp fresh lemon juice

• 2 tbsp extra-virgin olive oil

• 1 tsp lemon zest

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper, to taste

Instructions:

1. Blanch the sugar snap peas. Bring a large pot of salted water to a boil. Add the sugar snap peas and cook for 1-2 minutes until vibrant green. Drain and transfer to a bowl of iced water to cool. Drain again and set aside.

2. Prepare the salad. In a large bowl, combine the blanched sugar snap peas, chopped turnip greens, sliced cucumbers, red onion (if using), and fresh dill.

3. Make a dressing. In a small bowl, whisk together the lemon juice, olive oil, lemon zest, Dijon mustard, salt, and pepper until well combined.

4. Assemble the salad. Pour the dressing over the salad and toss gently to coat.

5. Serve. Sprinkle feta cheese to top. Serve immediately or refrigerate for 30 mins to allow flavors to meld.

Ingredients:

• 1 cup fresh pitted sweet cherries

• ¼ cup balsamic vinegar

• 1 tb fresh lemon juice

• 1 tb minced shallot

• 2 tsp chipotle liquid from canned chipotle peppers

• 2 tsp dijon mustard

• ⅓ cup extra virgin olive oil

Instructions:

1. In a blender or food processor, combine cherries, balsamic vinegar, lemon juice, shallot, chipotle liquid, and Dijon mustard.

2. Blend until coarsely chopped.

3. With the motor running, slowly drizzle in the olive oil until smooth and emulsified.

4. Taste and adjust—add more lemon for brightness, chipotle liquid for heat, or salt as needed.

5. Serve immediately or chill before use. Store in a sealed container in the fridge for up to 2 months (shake before serving)

Ingredients:

• 1 lb green beans, trimmed and cut into 1-1½” pieces

• 1 lb bok choy, roughly chopped (separate stems and leaves)

• ½ head Napa cabbage, sliced thinly (separate stems and leaves)

• 2 tbsp neutral oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice vinegar or honey

• Red pepper flakes or chili garlic sauce to taste (optional)

• Sesame seeds for garnish

Instructions:

1. In a small bowl, whisk soy sauce, sesame oil, rice vinegar (or honey), and a pinch of red pepper flakes if using. Heat the wok/skillet over medium-high. Add neutral oil. Toss in garlic and ginger, stir for 30 seconds until fragrant.

2. Add green beans and stir-fry 2-3 minutes until bright and starting to soften.

3. Add napa cabbage stems, stir 1-2 minutes. Then mix in bok choy stems; stir 1-2 minutes more. Throw in cabbage and bok choy leaves; stir quickly until just wilted (1-2 minutes).

4. Sauce time: pour in sauce, toss well, and let it thicken to coat veggies (~1 minute).

5. Finish & serve: remove from heat, sprinkle sesame seeds, serve with rice or noodles.

Ingredients:

• 2 cups fresh sweet corn kernels (from about 2 ears)

• 2 cups cherry tomatoes or diced heirloom tomatoes

• 3-4 cloved garlic, minced

• 2 tb olive oil

• Salt and black pepper, to taste

• ¼ tsp crushed red pepper flakes

• Fresh basil or parsley, chopped

• Juice of ½ lemon or a splash of balsamic vinegar (optional, for brightness)

Instructions:

1. Prep: Cut corn off cobs, dice tomatoes, and mince garlic.

2. Sauté: Heat olive oil in a skillet over medium heat. Cook garlic for 30 seconds, then add corn and sauté 4–5 minutes.

3. Add Tomatoes: Stir in tomatoes and cook 3–4 minutes until softened.

4. Season & Finish: Add salt, pepper, optional red pepper flakes, herbs, and a splash of lemon juice or vinegar. Serve warm or at room temp.

For the Chimichurri:

• ⅓ cup plus 2 tbsp extra-virgin olive oil

• ¾ cup chopped cilantro

• ¼ cup chopped basil

• ½ cup finely chopped red onion

• 1 ear of cooked corn (kernels removed from the cob)

• 3 garlic cloves, minced

• 3 tbsp sherry vinegar

• ¼ tsp cayenne pepper

• Kosher salt, to taste

• Freshly ground black pepper, to taste

For the Eggplant:

• 1 lb eggplant, cut into 1-in thick rounds or wedges

• Kosher salt, to taste

• 2 tbsp extra-virgin olive oil

Instructions:

1. Prepare the chimichurri. In a small bowl. combine 1/3 cup of olive oil with the chopped cilantro, basil, red onion, corn kernels, minced garlic, sherry vinegar, and cayenne pepper. Season with kosher salt and freshly ground black pepper to taste. Set aside to allow the flavors to meld.

2. Prepare the eggplant. Place the sliced eggplant pieces in a medium bowl and sprinkle with a few pinches of kosher salt. Let them sit for a few minutes to draw out excess moisture. Preheat your grill to medium-high heat. After the eggplant has rested, toss the sliced with the remaining 2 tbsp of olive oil.

3. Grill the eggplant. Place the eggplant sliced on the preheated grill. Cook until the eggplant is tender and has grill marks, approximately 3-4 minutes per side.

4. Serve. Transfer the grilled eggplant to a serving dish. Season with additional salt and pepper if desired. Spoon the corn chimichurri over the top and serve warm.

Ingredients:

• 2½ cups shredded green (or savoy) cabbage

• 4-5 radishes, thinly sliced

• 4-5 small turnips, peeled and cut into matchsticks

• 2 tbsp capers

• 2 tbsp chopped fresh herbs (parsley, cilantro, or a mix)

• ¼ cup white wine vinegar

• 2 tbsp Dijon mustard

• 1-2 tsp honey (optional, to taste)

• Sea salt & freshly ground pepper

Instructions:

1. Whisk the dressing. In a small bowl, mix vinegar, mustard, honey, salt, and pepper until smooth.

2. Toss the slaw. In a large bowl, combine cabbage, radishes, turnips, capers, and herbs.

3. Dress and serve. Drizzle dressing over slaw, toss to coat evenly, adjust seasoning, and serve!

Ingredients:

• 2 ears sweet corn, husked

• 1 cup cherry tomatoes, halved

• 1 medium red tomato, diced

• 2 pickling cucumbers, sliced thin or diced

• 1 scallion, thinly sliced (optional for extra zip)

• 1 tbsp olive oil

• 1 tsp vinegar or lemon juice

• Salt & pepper to taste

Instructions:

1. Shuck the corn and cut the kernels off the cob. Sweet corn this fresh does not need to be cooked. Prep other ingredients as specified above.

2. Combine corn, tomatoes, cucumbers, and scallions (if using) in a large bowl.

3. Dress with olive oil, vinegar/lemon, salt, pepper, and thyme if desired. Toss well.

4. Serve chilled or room temp. Great alongside grilled food or as a snack on its own.

Ingredients:

• 3-4 cups (2-3 LBS) plum tomatoes, ripe, cored, and chopped

• 2 scallions, thinly sliced (keep some for garnish(

• ½ small onion, finely diced or minced

• ¼ - ½ cup fresh basil leaves, roughly chopped, plus extra for garnish

• 2 garlic caves, minced (option but recommended)

• 3 tb extra-virgin olive oil

• 1-2 tb red wine vinegar or sherry vinegar, to taste

• Kosher or sea salt and freshly ground black pepper, to taste

• A splash of cold water or tomato juice, if needed to adjust texture

Instructions:

1. Marinate: Combine chopped plum tomatoes, scallions, onion, basil, garlic (optional), olive oil, vinegar, salt, and pepper. Let sit for 20–30 minutes.

2. Blend: Puree the mixture until smooth, adding water or tomato juice if needed to thin.

3. Chill: Refrigerate for at least 30 minutes.

4.  Garnish with extra scallions, basil, and a drizzle of olive oil.

Ingredients:

• 4 cubanelle peppers

• 1 cup fresh corn kernels

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tbsp olive oil

• ½ tsp smoked paprika (optional)

• ¼ tsp chili flakes (optional, for heat)

• Salt and black pepper to taste

• ½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

• 2 tbsp chopped fresh cilantro or parsley (optional, for garnish)

• Juice of ½ lime (optional)

Instructions:

1. Preheat oven to 375°F.

2. Prepare peppers. Halve cubanelle peppers lengthwise and remove seeds.

3. Cook filling. Sauté chopped onion in olive oil until soft (2-3 minutes). Add minced garlic; cook 30 seconds. Stir in corn, paprika, chili flakes, salt, and pepper; cook 3-4 minutes. Mix in half the shredded cheese and remove from heat.

4. Stuff peppers. Fill each pepper half with corn mixture and top with remaining cheese.

5. Bake. Cover and bake for 20 minutes, then uncover and bake for 5-10 minutes until cheese is bubbly and golden.

6. Serve. Garnish with chopped herbs and a squeeze of lime, if desired.

For the Pesto:

• 2 cups fresh basil leaves, packed

• ¼ cup pine nuts (or walnuts for a budget option)

• ⅓ cup grated Parmesan cheese

• 1-2 garlic cloves

• Salt and pepper to taste

• Juice of ½ lemon (optional, for brightness)

For the Pasta:

• 8 oz pasta (penne, fusilli, or spaghetti)

• 2-3 medium plum tomatoes, chopped

• 1 medium zucchini, halved and sliced into half-moons

• 2 tbsp olive oil

• Salt and pepper to taste

• Extra grated Parmesan (for topping)

• Optional: red pepper flakes or fresh herbs (ex: parsley for garnish)

Instructions:

1. Make pesto. Blend basil, nuts, garlic, Parmesan, and olive oil until smooth. Season with salt, pepper, and lemon juice.

2. Cook pasta. Boil in salted water. Reserve ¼ cup of pasta water, then drain.

3. Sauté veggies. In olive oil, cook sliced zucchini for 4-5 minutes. Add chopped plum tomatoes and sauté 2-3 minutes more. Season.

4. Combine. Toss cooked pasta with veggies and pesto. Add reserved pasta water as needed to loosen the sauce.

5. Serve. Top with Parmesan and optional red pepper flakes or herbs.

Ingredients:

• 3 large leeks (~4 cups chopped)

• 4 cups peeled and chopped potatoes

• 2-3 cups chopped kale

• 1 tbsp extra-virgin olive oil

• 2-3 medium plum tomatoes, chopped

• 3-4 cloves garlic, minced

• 1 tsp salt (reduce if using regular broth)

• ¼ tsp black pepper

• 1 tbsp fresh thyme leaves (or ~1 tsp dried)

• 2 bay leaves

• 4 cups vegetable broth (low-sodium recommended)

• 1 cup full-fat coconut milk

• Optional: diced green onion for topping

Instructions:

1. Sauté leeks. Heat oil in a large pot over medium; add leeks and cook ~5 minutes until fragrant and softened.

2. Add aromatics. Stir in garlic, salt, pepper, and thyme; cook another 1-2 minutes.

3. Add potatoes. Mix in chopped potatoes and cook for 3-4 minutes.

4. Simmer soup. Pour in vegetable broth, coconut milk, and add bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

5. Blend. Remove bay leaves. Use an immersion blender to blend to your desired thickness— leave some texture if you like.

6. Finish. Stir in the chopped kale and simmer for a few more minutes until kale is tender.

Ingredients:

• 1.5 lbs red potatoes, quartered

• 2 bell peppers, sliced into strips

• 4 scallions, chopped (separate white and green parts)

• 2 tbsp olive oil (plus more for grilling)

• 1 tbsp red wine vinegar or lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

• Optional: fresh herbs like parsley, basil, or dill

Instructions:

1. Pre-cook the potatoes. Boil the red potatoes in salted water until tender (about 10-12 minutes). Drain and let cool slightly.

2. Grill the veggies. Toss potatoes and bell pepper strips in a bit of olive oil, salt, and pepper.

3. Make the scallion vinaigrette. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar or lemon juice, 1 tsp Dijon mustard, finely chopped white parts of the scallions, salt and pepper to taste.

4. Assemble the salad. In a large bowl, toss the grilled potatoes and bell peppers with the scallion vinaigrette. Top with the green parts of the scallion and any optional fresh herbs.

5. Enjoy chilled or at room temperature.

Ingredients:

• 1¾-2 cups fresh corn kernels (from 3-4 ears)

• 12 oz butternut squash, peeled, seeded, cut into 1/2” dice (~2½ cups)

• 8 oz Yukon Gold potatoes, cut into ⅓” dice (~1½ cups)

• 1 tbsp + ½ tsp unsalted butter

• 4 slices bacon

• 1½ cups fresh breadcrumbs (preferably Panko)

• ½ cup + 2 tbsp finely grated Parmigiano-Reggiano

• 1 tbsp extra-virgin olive oil

• 1½ tsp chopped fresh thyme leaves

• Kosher salt, freshly ground black pepper

• 1 large (or 2 medium) leeks (white + light-green parts), halved and sliced ¼” thick

• 2 tsp minced garlic

• ⅔  cup heavy cream

• ¾ cup lower-salt chicken broth

• ½ tsp finely grated lemon zest

Instructions:

1. Preheat oven to 400°F and butter a 2-quart shallow gratin dish.

2. In a skillet over medium heat, cook bacon until crisp (~8 minutes). Remove bacon; reserve 2 tbsp of the fat, discard the rest.

3. In the same skillet, add olive oil and thyme, then softened leeks and garlic; cook until fragrant.

4. Stir in corn, squash, potatoes, heavy cream, chicken broth, and lemon zest; bring to a gentle simmer.

5. Transfer mixture to gratin dish. Sprinkle evenly with breadcrumbs, cheese, and crumbled bacon.

6. Bake until bubbling and golden on top— about 20-25 minutes.

7. Serve straight from the dish, savoring the flavors of seasonal harvest.

Ingredients:

• 5 garlic scapes, sliced

• 1 fennel bub and stem, sliced up to fronds

• 6-8 cups chard and/or collards, stripped from stems and chopped

• 1 tbsp olive oil

• ½ cup white wine or broth

• 1 tbsp balsamic vinegar

• Parmesan cheese & sesame seeds (optional)

Instructions:

1. Sauté the fennel and garlic scapes with oil in a skillet over medium heat for approximately 3-5 minutes, until the vegetables are tender.

2. Pour in the broth/wine, then add the greens and stir often to ensure they are evenly coated.

3. Continue cooking for 5-7 minutes to let the greens reduce, stirring frequently and incorporating more liquid if the pan becomes too dry.

4. Take the skillet off the heat, drizzle with vinegar, and toss well. Finish by garnishing with sesame seeds or Parmesan cheese as desired!

Ingredients:

• 1 lb corn kernels

• 1 stalk spring garlic, minced

• 2 tbsp chopped parsley

• 4 tbsp unsalted butter

• ¼ cup grated parmesan cheese

• Salt & pepper to taste

Instructions:

1. Combine the corn and butter in a large non-stick skillet over medium-high heat. Stir the mixture as the butter melts, then incorporate the minced spring garlic. Continue cooking for two minutes, stirring often.

2. Take the skillet off the burner and fold in the parsley. Add salt and pepper to your preference, then finish with a dusting of parmesan cheese. This dish is best enjoyed warm.

Ingredients:

• 2 cups (2 1/2 oz) carrot tops

• 2 tablespoons toasted pine nuts 

• 1/2 cup cubed parmesan cheese 

• 1/2 cup extra-virgin olive oil 

• 1/2 teaspoon kosher salt , plus more to taste

Instructions:

1. While the ingredients are minimal, it’s the technique that makes this pesto exceptional. First, roughly chop 2 cups of carrot tops to ensure they don’t get stuck in the food processor. 

2. Add the chopped carrot tops and 2 tablespoons of pine nuts to a food processor. Pulse until they are an even crumbly texture. 

3. Add 1/2 cup of cubed parmesan and run the food processor until the mixture is looking slightly pasty and light green. 

4. While running the food processor, stream in 1/2 cup of olive oil in two rounds, season with 1/2 teaspoon of kosher salt. 

*Taste and adjust the seasoning as needed.