When you get a watermelon with too many seeds, try this refreshing drink.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.
Feel free to be creative with this salad and use the veggies and spices you have on hand such as apples, broccoli, corn, celery, green beans, peppers, etc.
An easy appetizer to pop in the oven while a turkey or chicken is roasting.
These cookies are nutty and delicious from using local whole wheat pastry flour
This recipe was inspired by a Melissa Clark column from the New York Times. We have shortened the original considerably by not cooking the kale before turning it into a bright, sharp pesto, perfect with the whole wheat pasta. Adapt the dish to your taste, adding more cheese, garlic or olive oil as you like.
A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.
This delicious recipe is adaptable to whatever wild mushrooms are at hand. This recipe can also be served over polenta in place of the pasta.