Recipes
Learn to Cook quick Tasty meals with fresh produce that will become your go-to favorites.
Rules are meant to be broken. Use these recipes for inspiration, as a jumping off point for your own adaptations and additions. Have fun with it and explore. Trust your intuition, it knows what’s tasty.
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Arugula Salad with Roasted Carrots & Leeks, Topped with Poached Eggs
Adapted from this recipe by Jennifer Olvera ( stock image source from iris van rynbach)
Pan-Seared Salmon with Fennel Salad & Roasted Potatoes
Treat yourself with this simple rich dish that feels like such a fancy pants meal! The sweetness in the fennel pairs so well with the fish alongside the roasted potatoes.
Rainbow slaw with cabbage, radish, & apples with cilantro lime dressing
Bright refreshing slaws are a great side to any dish or quick snack when you go to the fridge looking for something to munch. Enjoy with fresh herbs, fruit, and tangy dressing!
Mizuna Carrot Mushroom Stir Fry
Chopping your veggies long and thin in a stir fry actually makes a huge difference! The increased surface area makes every bite pack more flavor.
Apple Slaw with Both Celery and Celeriac
If you’ve yet to enjoy celeriac raw, this creamy apple celeriac slaw will have you stocking up on these wonky roots all winter long!
Celeriac and Purple Potato Gratin with Greens and Gruyere
Adapted from this recipe by Kate Cooks
The creamy cheesy potato au gratin that many of us grew up with, elevated with savory celeriac, sweet & nutty kale greens, and creamy yet sharp gruyere cheese.
Roasted Carrots & Parsnips with Parsley Pesto, pistachio, feta, & couscous
Recipe by My Little Hong Kong Kitchen
One-Skillet Egg & Celeriac Root Hash
Recipe from Sam Eats Her Nutrients
Creamy Cilantro Lime Slaw with Purple Cabbage
Brighten up your meals year round with this slaw featuring fresh cilantro, creamy dressing, and crisp purple cabbage.
Couscous Salad with cucumber, dill, tomato, and caramelized onion & carrot
“This is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry & mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and the walnuts separate until you’re ready to serve so they remain crisp.” — Inspired Taste
Creamy Roasted Beet & Cucumber Salad with Feta & Dill
This bright pink fresh cucumber beet salad is pure joy, the feta and dill are everything with the yogurt dressing.
Fresh Pico de Gallo
The absolute best snack and condiment of summer, packed with fresh cilantro, tomatoes, onions, and jalapeños. So quick to make, this fresh salsa just makes everything better.
Salsa Verde from @MyLatinaTable
“Salsa verde can be prepared in many different ways. It can be made with roasted or raw tomatoes, and it can be combined with many different types of herbs. It can also be very thin or a little bit thicker. Whatever method of preparation you choose, tomatillos – or green tomatoes – are the star.” — @MyLatinaTable
Samin’s Roasted Veg and White Bean Salad
Recipe by Samin Nosrat
Bright Napa Cabbage, Kohlrabi, Cilantro Slaw
Napa cabbage leaves have a much more loose, rumply and juicy leaves that capture all the dressings in this slaw, brightened up with sweet, crisp kohlrabi and a kick of cilantro.
Broccoli and Raabs both go with creamy pasta for the same reason—their florets are full of little nooks and crannies that catch soil and salt, and raabs specifically have sweet and tender stalks after going through a cold winter.