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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Garlic & Lemon Roasted Romanesco
Recipe from It’s a Veg World After All
Pan-Roasted Romanesco with Hazelnuts and Crispy Bits
Recipe featured on Bon Appétit from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli Music
Cabbage & Glass Noodle Stir-Fry
Recipe from The Woks of Life
Korean Fried Cauliflower
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Chicken & Broccoli with Brown Sauce
Recipe from The Woks of Life
Broccoli with Garlic Sauce
Recipe from The Woks of Life
The Hirshon Jewish Shtetl Black Radish and Chicken Fat Spread
Recipe from The Food Dictator
Kale & Garlic Frittata
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Chard & Chive Potato Leek Frittata
Recipe from Kara Lydon Nutrition
Garlic Parmesan Pasta With Tender Black Kale RAab
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.
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.
Simple Bok Choy Stir Fry
Bok choy and tatsoi are always fresh, crisp greens with juicy stems. Sautéd just briefly with a little soy sauce and garlic brings out their flavors, perfect as is or on top of rice.
Potato Leek Chard Soup
Recipe from Farm to People
Pasta with Arugula, Onion, Zucchini & Sausage
Get ready to impress yourself with this super easy gourmet meal that’s pretty much just a sauté plus noodles. The savory sausage, sweet onion and zucchini, and peppery arugula are perfection.
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
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.
Creamy Egg Toast with Caramelized Shallot
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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
Kale Caesar Salad with Roasted Garlic Parm Chickpeas
One of the best ways to enjoy kale, topped in crispy garlic parmesan roasted chickpeas and tossed in a caesar salad dressing. Perfection.
Zucchini Garlic Egg Scramble topped with Tomato, Basil, & Chevre
This is the breakfast of summer right here, what we wait for when zucchini finally comes back into season, coated in rich garlic egg and topped with sweet tangy tomatoes, basil, and chèvre. Amazing accompanied by a piece of fluffy buttered toast.
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.