By Alysha Melnyk Braising is one of my favorite ways to prepare kale. It's quick and easy if you want to enjoy cooked kale as a side dish or main part of any meal. Also a great way to cook ...
Category: Recipes
Sautéed Sugar Snap Peas >
By Alysha Melnyk Sugar snap peas are a cross between snow peas and garden peas. The entire sugar pea pod can be enjoyed either raw (great paired with hummus or another favorite dip) or slightly cooked to preserve the sweet ...
Basil & Garlic Scape Pesto with Shells + Toasted Cashews >
By George Sabatino Here is my partner Jessie’s favorite quick go-to midweek dinner. Super quick to put together and not too many dishes to clean up (my recipes can not always say the same). This is a great base recipe for ...
Simple Red Curry with Zucchini + Potato + Tamarind >
By George Sabatino This is a favorite go-to recipe- the base of store bought curry paste, coconut milk, stock is an easy and fast method that goes well with any veggie, seafood or chicken parts you might have on hand or ...
Zucchini With Capers + Raisins + Pine Nuts >
By George Sabatino Marinated summer squash is one of my favorite light dishes on a hot day. Charring or grilling the zucchini and dressing it with acid while warm really makes the flavor pop- adding sweet raisins, sharp red onion and ...
Pan Blistered Garlic Scape Bits >
By Alysha Melnyk Authors Notes Garlic scapes are the trimmed stalks that grow from hardneck garlic bulbs. If left unharvested, these stems will eventually flower. Garlic scapes are harvested from the hardneck garlic bulb to encourage larger bulb growth. Enjoyed ...
Caesar Salad w/ Herbed Dressing + Garlicky Parmesan Croutons >
By George Sabatino Authors Notes The romaine in this week’s box screamed Caesar salad to my partner Jessica and inspired her to teach me how her mom always prepared this classic when she was growing up in Italy. Truth be told, ...
Sprouting Broccoli w/ Fresh Mozzarella, Green Garlic Oil + Everything Breadcrumbs >
By George Sabatino Authors Notes I’m a sucker for charred, still crunchy broccoli. The same can be said about fresh mozzarella. Combining them here & garnishing with a flavorful oil and toasty seasoned breadcrumbs is easy and makes a great starter. ...
Sugar Snap Peas with Pickled Rhubarb + Almond Milk Vinaigrette >
By George Sabatino Authors Notes This is a cold & refreshing vegetable salad I look forward to making each spring. Pickling rhubarb is a great way to preserve the season, it will take on any flavors you may want to add ...
Simple Boiled Beets >
By Alysha Melnyk Authors Notes Beets can be prepared a number of different ways, including steaming, roasting, and boiling (featured in this recipe). You can also enjoy beets raw by peeling off the hard outer skin and grating into salad. ...
Oven Roasted Flowering Cauliflower >
By Alysha Melnyk Authors Notes Flowering cauliflower (also known as Fioretto which means "little flower" in Italian) is a hybrid cross between cauliflower and broccoli. It has long, tender stems with small florets (almost making it look like an edible ...
Arugula with Chickpeas, Tahini, and Parsley >
By Alysha Melnyk Authors Notes In Pennsylvania, arugula is in season in the Spring & Fall. Arugula's flavor profile is typically described as being peppery, spicy, or bitter. Arugula tends to be a relatively tender green and is best enjoyed ...
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