This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Sautéing ramps with shallots in butter is a great treatment for these harbingers of spring.
Snap up ramps when you see them - they make a very short appearance!
This salad of simple ingredients is so refreshing!
This dish is perfect for making the slow transition from summer to fall.
This meal-sized salad is summer on a plate.
Classic, cool, and refreshing cucumber salads are a welcome summer side dish, and a nice counter to grilled meats.
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
This recipe is meant to be a guide: you can add different liquids, vegetables, and seasonings - it's a very forgiving recipe. If you'd like to use a slow cooker instead of a Dutch oven, be sure to reduce the liquid so that it doesn't boil over.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
These very tasty veggie burgers will be a hit at the dinner table.
Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.
This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.
This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.
This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.
Earl Grey tea gives this easy jam a subtle floral note.
If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.
This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens.
This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
This is not a fancy or refined macaroni and cheese; this is mac and cheese straight from childhood, just yummy and cheesy!
This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.
Who doesn't love slow cooker recipes?
Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.
Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
This is a fresh, flavorful salad to brighten up a winter day.