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!
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.
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.
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.
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.
Serve with an herby, lemony salad for a satisfying meal, or serve as a side dish alongside something grilled. Try using gluten-free pasta!
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
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.
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.
This salad is just as good served cold or room temperature.
The anchovy-basil sauce turns this chicken dish from yummy to amazing.
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.
So many green vegetables would go well with lemon and ricotta, so mix it up with asparagus pieces, green beans, or baby spinach, adjusting the cooking time as needed.
Add fresh herbs or chopped red onion to spice up this basic recipe
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.
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.
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.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
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.
Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.
This is an easy tea cake to whip up, and turns out fragrant with citrus and sticky with marmalade.
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.
This might turn into your new favorite dinner: really easy to put together, but full of flavor and healthy to boot.
Here's a simple salad dressed in a light and creamy dressing, full of fresh herbs.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!
For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.
Fluffy and hearty, this salad is chock-full of fresh and flavorful ingredients. Substituting brown rice for the red rice would work fine, too.
Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
Double the sugar and chocolate in this easy granola for a super decadent version.
Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.