Between culinary school, countless hours in restaurant kitchens and a plethora of family meals that have been passed down through generations, there is no shortage of selection when it comes to recipes. And now we'd love to share some our favorites!
Turnip & Sausage
Wild Rice Stuffing
This breadless stuffing features a wild rice blend, savory sausage and chopped fall veggies. Turnips which are in season in both spring and fall add a peppery flavor. You can swap out the turnips for winter squash, carrots or another root vegetable. Chop the veggies on the smaller side so they cook in time. Root vegetables like carrots and some winter squash may take longer to cook. Keep the pan moist with water or additional broth to help them along.
Grilled Onion &
Grilling pizza is a great way to cook off summer veggies without turning on your oven. The crust for this kale and sweet caramelized onion is easy to work with, but a good store-bought dough that weighs in at about 1 pound can be used in its place. If you like a thinner crust, you can make two smaller pizzas and cook them back-to back. Since the crust will be thinner, cook each pizza for a few minutes less.
with Giblet Gravy
We've done all the work for you so that making your Thanksgiving turkey can be simple and delicious. Even though it can seem daunting, getting a fresh bird, rubbing it with an herbed butter and allowing it to sit overnight are the three biggest keys to a perfect turkey.
Grilled Skirt Steak
Scallions, or green onions, grow in tight bunches, which hampers the development of a larger bulb beneath the ground. The result? A tender onion with a mild flavor that's ready on the earlier side of the harvest. Here they're paired with quick-cooking skirt steak with a dressed-up teriyaki marinade. To make things even quicker, you can use store-bought teriyaki in place of the soy sauce, mirin and honey combo.
The sliced cucumbers carry a savory-tangy dressing with a mild heat that meets salad greens, cooked rice and more fresh veggies. (Not to mention an egg on top!) A mandoline is the perfect tool for getting the cucumber slices paper-thin, but isn’t necessary to enjoy this crisp lunch or dinner grain bowl.
Sheet Pan Roasted Chicken & Peppers with Dill Sauce
This sheet pan roasted chicken combines chicken thighs with lunchbox peppers – a small and colorful variety of sweet peppers that are super versatile and easy to prep. You can enjoy them raw, roasted or stuffed. If your peppers are larger, quarter them or cut them into strips. Either way, sweet peppers complement roasted chicken with a refreshingly lemony sauce flavored with plenty of dill and crispy fresh cucumber.
Double Chocolate Zucchini Bread
This recipe was inspired by having an abundance of zucchini & a love of chocolate. To make this recipe even sweeter...you don’t have to squeeze out the zucchini, you just use it as is! If you love chocolate, you’ll love this rich and decadent loaf, and you can use any type of chocolate you prefer.
Orange-Cardamom Zucchini Bread
If you’ve got summer squash of any variety that’s a little overgrown, or just too many to know what to do with, try this orange-and-cardamom zucchini bread. The flavor profile is a departure from the old standard, but orange and cardamom are a natural pairing and a welcome addition to this tender bread perfect for breakfast or dessert.
Sides & Apps
Buttered Radishes with Whipped Ricotta & Honey
Radishes are crisp and peppy when they’re fresh, but they transform into something much more subtle when they’re cooked. Honey and a splash of lemon juice offer a sweet note that coats the tender radishes, leaving behind a decadent buttery sauce to drizzle over watercress and creamy whipped ricotta cheese.
Grilled Baby Bok Choy with Creamy Peanut Dressing
Baby bok choy is more tender, mild and compact than the grown-up version, which makes it perfect for grilling and catching flavorful sauces between the stalks and leaves. Precooking the bok choy in the microwave prevents the leaves from burning before the stalks are tender. If you don’t want to fire up your grill, a grill pan or hot cast-iron skillet will do the trick.
Tomato, Cucumber & Pepper Salad with Cojita
Nothing beats the combination of fresh summer tomatoes, cucumbers and sweet peppers. You hardly need anything else to bring out their unbeatable flavors, but a salty cheese like Cotija complements the natural sweetness of fresh summer produce perfectly. Paired with a simple cumin vinaigrette, you’ll have a winning summer salad in minutes.
Sautéed Zucchini with Almonds & Olives
You may not think of zucchini as “sweet,” but it certainly tastes that way in this recipe. Cutting the zucchini into larger chunks and letting it brown deeply in the pan gives it a richer flavor and a nice, firm (but not raw) texture that’s good for zucchinis of all shapes and sizes.
Parmesan, Garlic & Greens Bread Pudding
This savory bread pudding makes use of early summer (and fall) crops like turnips and hardy greens. Young, small turnips are sweet and tender and don’t need to be peeled before you roast them. And don’t forget the greens! Turnip greens have a similar peppery flavor to their roots—as below, so above. Use them as you would kale or chard in soups or sautés or add them to the garlicky greens combo here to bring out the most flavor.
Summer Tomato Salad with Honey-Lime Dressing
Fresh summer tomatoes can’t be beat. Here they get a sweet lime-honey dressing and a crispy topping of fried shallots to bring out their versatility. Fried shallots are easy to make. Make sure you watch them closely as they cook; the natural sugars that make them so sweet burn easily. Store-bought fried shallots are also a good option if you have them on hand and want to save time.
Massaged Kale & Roasted Squash Salad
Late summer offers hardy greens and of course, summer and early fall squash. They come together here in this veggie-packed salad with quinoa and feta cheese. “Massaging” the dressing into the kale helps mellow its bite. Enjoy as a vegetarian main dish or as a side salad for a larger crowd.
Tomato, Bean, & Farro Salad
Cherry tomatoes, green beans, and farro come together for this easy and delicious grain salad. It's also perfect for yellow wax beans or dragon's tongue beans like in your CSA. Top off this grain salad with smoked paprika flakes (sweet or hot work well).
Allepo pepper makes a good substitute as does powdered paprika.
Root Vegetable Gratin
with Cheddar Cheese
This flexible root vegetable gratin works with any combination of root vegetables you have on hand and can be a nice main dish for any vegetarian friends at the table.
The Cheddar cheese topping adds a crisp crust and helps to thicken the liquid that soaks into the vegetables. Garnish the dish with your favorite fresh herbs for fall.
Basil White Chocolate Mousse
With its confectionary flavor, white chocolate blends well with the sweet, floral scent of basil that shines through in this surprisingly easy dessert. You can make this mousse up to 3 days ahead and garnish it with fresh in-season strawberries and chopped candied nuts for a bit of crunch.