Try this intensely flavored, neon green pesto on a piece of toast with a sliced hardboiled egg or tossed with wide-cut fresh noodles.
A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.
Carrots’ feathery green tops don’t need to head for the compost bin. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.
The contrast of char on the marigold-colored carrots is as dramatic and delicious as the combination of flavors: sweet (carrots), peppery (arugula), nutty (crispy garlic slices) and tangy (goat cheese).
These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside.
Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!
These mini-pizzas are a great way to use up an overabundance of zucchini.
This tangy, springy aioli makes a perfect dipping sauce for artichokes or a topping for homemade burgers.
This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side.
Frittatas are one of the quickest go-to dinners at the end of a busy day. The options are literally infinite as to what to include, which is especially handy for CSA members!
One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.
This baby artichoke dish makes a wonderful side or a pasta dish by tossing the dressed artichokes with freshly boiled linguine, an extra one-third cup of hot pasta water, and a pat of butter.
Four tried-and-true ways to cook up artichokes in a jiffy, for a simple and tasty take on this delicious spring offering.
These marinated sandwiches are perfect picnic fare, with their combination of savory salami, olives, and spicy arugula.
Roasted garlic adds flavor depth to this tamale filling that also features the creaminess and clean flavor of ricotta. This is a wonderful filling for spring, with green garlic.
Butternut squash adds warm flavor and creamy texture to traditional tamale batter.
Four easy and delicious ways to cook with parsley.
Serving these round turnips whole turns any dinner plate into a beautiful still life—until you bite in! Nuttiness from the butter and zip from the parsley make the pure vegetable flavor even stronger.
The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.
The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.
Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.
A classic tangy tomatillo salsa for fish, pork, and anything juicy you can stick in a tortilla!
Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens.
Quick, easy, scrumptious, and summery!
Refreshing and playful! This makes an impressive cold summer soup to serve friends.
Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.
A tasty, tangy side dish for almost any barbecue menu that takes mere minutes to prepare.
These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious!
Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.
Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.
A collection of spring’s wild greens packs a flavorful—and healthful—wallop! The lemony flavor of sorrel in this recipe will enhance any fish dish. You could also toss these steamed greens with pasta as a warm alternative to pesto. Here a little pancetta makes a delicious addition.
Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.
A classic preparation of wild mushrooms, full of rich flavor.
This recipe for Farrotto–a risotto made with farro, an ancient strain of wheat–sings of springtime with fresh green peas, asparagus, mint, parsley, and fresh goat cheese. It a great and hearty dish for a potluck or family gathering.
Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.
Indian heat and brightly flavored spices make cauliflower feel like a familiar action film—comforting yet full of explosions.
You can use any combination of root vegetables for this dish.
Try this recipe once you tire of fresh radishes; it’s simple yet savory.
This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish.
Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen.
A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.
A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.
Our friends at Edible East End brought to light this simple, wonderful recipe from M.F.K. Fisher’s wartime classic, How to Cook a Wolf.
Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.
This is a popular northeastern Mexican street food—sloppy, rich, spicy, and deeply satisfying.
Fresh tarragon and gruyere cheese make this spring gratin a cut above.
From Diane Santucci, Chef, Russell Street Bar-B-Que
By Jason Barwikowski, Chef, Clyde Common
From The Thanksgiving Table by Diane Morgan
From The Thanksgiving Table by Diane Morgan
Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots.
Ratatouille is a Provençal ragout of summer’s most abundant, brightly colored fruits.
This interesting and delicious recipe is adapted from Roger Vergé’s Vegetables in the French Style.
Recipes from Viridian Farms
These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.
a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.