Strawberry Rhubarb Compote

Like bacon & egg and peanut butter & jelly, strawberries & rhubarb were made for each other! The sweet of the strawberry pairs with the tart of the rhubarb for a delightful combination! Our classic compote is perfect to top oatmeal, yogurt, ice cream, pancakes, ricotta or cottage cheese or simply enjoyed as-is!

Asparagus Tart

When asparagus is on full force and coming in bulk, make the most of spring abundance with this cheesy tart.
Arugula, Asparagus, & Mushroom Tart

Asparagus, Arugula, & Mushroom Tart

Pie for pi day! Make this green dish and serve it up for your St. Patrick's Day brunch!
Orange Ginger Broccolette

Orange Ginger Broccolette

1 lb broccolotte or broccolini (or broccoli rabe or just regular broccoli) 1 piece fresh ginger, peeled and cut into thin slices 2 tbsp olive oil 1/4 tsp red pepper flake 1 orange tangelo or tangerine would...

Green Bean & Penne Pasta Salad

Versatile and easy -- those are our requirements! This salad comes together quickly and easily. Serve warm, as a side dish. Top leftovers with grilled chicken breast and have at room temp for lunch the next day.

Butternut Squash and Pear Sauté

We love fall fruit and winter squash ... we love them even better, paired up together!

Spaghetti Squash Spinach Lasagna

Preparing spaghetti squash for another dish? Roast another and save it for this recipe, to cut down on prep time.

Celery Root and Golden Beets

1 1/4 l. beets - red, gold, Chioggia - your preference 1 tbsp extra-virgin olive oil 3 tbsp butter 1 lb celery root 2 sprigs of thyme salt Freshly ground pepper 1 . vegetable stock 1/4 c goat cheese 1/4 c chopped...

Spaghetti Squash with Greens

We promise: there's no tomato to be found in this recipe! We love spaghetti squash for it's ease of preparation and it's ability to absorb flavor. Make a big batch of our Spaghetti Squash with Greens (use your favorite!) and enjoy for lunch the next day.

Summer Succotash

As farmers, we always believe fresh taste best and so that's what we recommend. However, if you freeze your corn and can your tomatoes, you can still take advantage of farm fresh produce and make this dish any time of year. It's a win-win!