Latest Recipes

Latest Recipes

Roasted Rhubarb Salad

This salad, adapted from a recipe published in Eating Well magazine, uses the popular strawberry-rhubarb combo in a new way. Use local rhubarb, strawberries, spinach and goat cheese when possible!

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Rhubarb Pickles

Want a new way to use rhubarb? Try pickling it! These pickles go well on salads, on a cheese plate, or paired with smoked fish.

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Rhubarb Soda

This drink is a refreshing spring tonic, and so much better for you than other sodas!  If you're tired of using rhubarb in the same old way, give this easy-to-make soda a try.

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Asparagus Frittata

This is a perfect brunch (or breakfast for dinner!) recipe, celebrating one of our favorite spring vegetables: asparagus.

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DIY Body Butter

Did you know that making your own body butters is relatively easy?  Try making your own and customizing it to your liking!  These make perfect holiday gifts for your friends, family, or even yourself.

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Eggs in a Basket

Experiment with your favorite flavor combinations in this versatile brunch dish. Try diced jalapeño peppers with Mexican cheeses and picante sauce; minced prosciutto and Gruyere cheese; or tomatoes and fresh herbs. The baskets can be cooked for a shorter or longer time depending on whether you prefer a runny or set yolk.

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This earthy dish works best alongside simple roasted or grilled meats and poultry. Omit the bacon and add a splash of balsamic vinegar for a perky, vegetarian option that pairs well with mac and cheese.

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This Spanish sauce is also delicious with oven-roasted potato wedges, fries or even grilled shrimp or as a condiment for chicken, lamb chops, or meatballs. It makes a great alternative to pesto as well: stir it into soups and stews or toss with pasta.

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This is a raw, crunchy, chutney-like riff on a classic cooked fruit compote. Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken.

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Raw Avocado and Cucumber Soup

A nourishing and satisfying soup, high in healthy fats, to enjoy during the warmer months of spring and summer. To save time, use 2 cups of store-bought plain, unsweetened almond milk.

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