Grilled Parmesan String Beans with a Creamy Garlic Dip

Use up leftover pulled pork! Smokey, spicy pulled pork, sautéed veggies, roasted sweet potato wedges, and maple mustard vinaigrette.

Sunshine Lentil Bowls! with garden produce like green beans, tomatoes, herbs, roasted potatoes, lentils, goat cheese, and scrambled eggs.

When life hands you zucchini you could make bread. Or you could make cream cheese filled Zucchini cake with decadent cinnamon glaze.

These blueberry and beet popsicles are cold and satisfying on a hot summer day and a good swap for ice cream once in a while.

A great way to use up those garlic scapes? Pesto! Slather it over crackers, pizzas, or toss it into pastas. Made w/ raw sunflower seeds.

A fresh salad with spring produce and a simple, tangy lemon vinaigrette. A perfect side for Memorial Day cookouts!

Fresh spring basil pesto with peas and scallions! A great way to use spring produce. Pine nut and parmesan free.

Balsamic Grilled Vegetables use the best summer produce to make a sweet, tangy vegetable side with the taste of the grill!

Use your spring farmer’s market produce in this unique and healthy salsa! Simple, versatile, and fresh.

For a fresher taste this spring, try this spring pea guacamole.

In just 10 minutes you can prepare delicious Shishito peppers, which are said to be the most popular pepper of 2017!

Winter Citrus Salad with Pomegranate and Fennel

I want to eat this brown sugar cardamom whipped cream on everything! This flavored topping is great with fresh persimmons.

Brussels Sprouts tossed with a simple combination of Parmesan, olive oil and s&p.

With layers and layers of flavor, this Brown Butter Butternut Squash Soup is perfect for your Fall and Winter table this season.

Spiced Zucchini Muffins with Crème Fraîche Glaze

Enjoy summer’s bounty in this rustic stew. A rich and comforting vegetarian meal that makes great leftovers.

The addition of a secret ingredient makes this 4-Layer Moist Carrot Cake irresistible and addicting!

Orzo pasta cooked in carrot juice using the risotto method gives you Carrot Orzotto, a delight for carrot lovers everywhere.

Spa quality Baked Salmon with Rosemary Vinaigrette and Roasted Tomatoes is light, mild, aromatic and ready in 20 minutes!

These Rhubarb and Rosewater Cocktails highlight the most delicious spring produce, including locally grown rhubarb!