Tangy yogurt cake with whole grain flours and a full pound of strawberries. Cake for breakfast is within your reach!

Bite-sized spaghetti nests with chard & bacon: crispy, creamy, smoky, delicious. Perfect party finger food.

Blueberries, lemon, jalapeno & habanero chiles combine to make a truly outstanding jam. Must be tasted to be believed.

An easy, beautifully pink, tart & tangy rhubarb syrup. Add lime juice + tequila. Shake. Pour. Rhubarbaritas!

Cranberries, orange juice and leftover rhubarb pulp combine in a refreshing treat to beat the heat!

Cool whole wheat noodles, a spicy Chinese peanut sauce, and plenty of crisp vegetables make for a fun & flexible dinner.

Do you need another ramp pickle recipe? This one’s a simple pint of fridge pickles, flavored with star anise and fresh parsley.

Rhubarb takes a walk on hte savory side with a BBQ sauce flavored with raisins, brown sugar & habenero chiles.

Pork cutlets, marinated in Meyer lemon and pomegranate marmalade, and wrapped around savory vegetables. See what the Meyer fuss is about.

Pumpkin soup with chocolate & chipotle. For those of you with chest freezers to clean out, or our friends in the Southern Hemisphere!

A hearty Mexican red beans & rice dish, with Rancho Gordo Rio Zape beans, local chourico and plenty of love.

A creamy & delicious pasta dish flavored with goat’s milk, lemon and wild garlic chives. Quick & easy yet impressive enough for company.

White bean pesto pizza with linguica & garlicky kale. Who knew white bean spread would be so good on pizza? Not I.

Homemade pasta fazool, with Rancho Gordo cannelini, fire-roasted tomatoes, and a healthy dose of Boston’s North End nostalgia.

Radish quinoa salad, with a tangy lime-cumin dressing. What to do with those irresistible farmer’s market radishes.

Red, white & black: strawberry, white balsamic and crushed black pepper jam. Black is the new blue, baby.

Chickpea and Spring green salad: quick & easy salad with baby spinach, ramps, radishes and a lemony vinaigrette. Perfect for Tax Day!

Maple honey roasted nuts: spicy, sweet, salty, crunchy. Try not to eat them all in one sitting.

Chinese orange chicken: my version of the Foodgawker classic.

Don’t throw out those gorgeous rainbow chard stems – pickle ’em! An Asian-inspired refrigerator pickle a la Gramercy Tavern.

Roasted leek confit: leeks, butter, salt & pepper. You won’t believe how delicious it can be.