Broccoli and Feta Pasta Sauce

This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.

Local Yokel Hashbrowns

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

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. 

Cream of Mushroom and Mead Soup

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.

Green Tomato Honey Pie

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.

Shrub-Marinated Beet Salad

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!

Carrot Pesto Sammies

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!

Garden Ratatouille

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.

Moroccan Grilled Eggplant

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.

Chicken with 40 Garlic Cloves

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.

Heirloon Tomato Cornbread

This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.

Fattoush Salad

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.

Greek Lamb with Orzo

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.

Smoky Roasted Cherry Jam

This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.

Simple Strawberry Compote

This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.

Strawberry Soba Noodle Salad

When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.

Vibrant Spring Socca with Basil-Arugula Pesto

Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.

Pickled Rhubarb

Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.

Roasted Rhubarb

Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.

Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.

Vidalia Onion Soup with Wild Rice and Blue Cheese

Vidalia onions will make this a one of a kind soup, but if they’re not available, try Walla Walla or another variety of sweet onion. If you have homemade stock on hand, this would be an ideal time to use it.

Vietnamese Caramelized Pork

Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.

Creamy Spinach and Coconut Linguine

This is a gorgeous, Thai-inspired pasta dish, rich and creamy with coconut milk, ginger, and garlic, and tinted deep green from spinach and mint.

Spiced Strawberry Cashew Shake

This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!

Spicy Beet Crostini

Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.