Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.
Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you.
I like to pair this with a green salad, or sautéed cabbage or kale.
This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.
A good friend of mine gave me a green tomato pie recipe a few years ago to deal with a season of tomato blight. I've adapted this surprising and tasty dessert to make it totally local.
I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!
If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!
Great for a quick lunch.
This meal is cooked all in one pan, making for quick clean up! The flavors of the pork pair well with the sweetness of the maple sugar and butternut squash. This would go well with local kale sautéed with garlic.
Toad in a hole, also known as eggs in a basket, is a pretty simple recipe. The addition of mushrooms in the recipe adds a heartiness to the begining of the day, and you could even use a blend of local veggies, in addition to mushrooms.
This is a super quick and easy breakfast on the go, and as a bonus, you get to include fresh and seasonal veggies in your early morning fare.
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
This is one of my favorite brunch recipes. It is easy to make, and while it bakes you can cut up a nice local fruit salad or get a load of laundry done. This recipe is dear to my heart as my mother-in-law used to make it. Now my husband continues the tradition of making this for a brunch potluck, or for the two of us leaving us with plenty of leftovers.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.
Be sure to use ripe peaches for these muffins, they'll turn out moist and infused with peach flavor.
This is a fresh, easy, and very colorful salad that's sure to impress.
Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.
This hearty salad is easily doubled if you're feeding more than two.
Thank goodness, you don’t actually need to peel the 40 cloves of garlic here. This easy chicken dish is moist and infused with flavor.
This basil garlic mayonnaise would be great slathered on all your sandwiches and burgers this summer.
The filling for these burritos will be sure to please everyone – creamy with black beans and nicely seasoned.
This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.
A perfectly light and fresh summer tomato sauce to serve over pasta.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
Pure summer in a glass. This recipe is easily doubled.
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Fragrant, saucy lamb is ladled over orzo with loads of chopped parsley, then topped with generous amounts of feta and kalamata olives in this hearty, Greek (-inspired) meal. This crowd-worthy dish is easy enough to make (just two dirty pots!), but doesn’t taste that way.
Adding fresh corn to the batter gives these zucchini fritters a special, summery twist.