Latest Recipes
Latest Recipes
These pickles are made with a Japanese pickling mixture and are a great new way to enjoy fermented veggies! You can easily add daikon, cabbage, and carrots.
Fudgy, chocolate-y, and delicious, this gluten-free vegan cake is full of flavor and contains a unique ingredient - aquafaba. It’s sure to be a crowd-pleaser!
For a delicious alternative to buttercream, make this coconut cream treat! Fear not, the coconut flavor is very mild and will work to accompany almost any recipe.
Oven baking at a high temperature gives these “fries” a crunchy, crispy, browned coating that is just as satisfying as if they were fried.
When grilling, you’ll want to plan ahead. Meats are best when marinated for a few hours, so get started early!
A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.
One of our Produce Buyers, Mary Manghis created this recipe using local asparagus from Pomykala Farm. She says that the ume plum vinegar adds a nice balance of fruity and salty flavors.
Infused waters are a delicious way to make your water something special. Plus, you get the added benefit of extra vitamins, minerals, trace nutrients from the fruits, along with fiber if you eat them at the end! You can use sparkling or flat water for any of these recipes.
Infused waters are a delicious way to make your water something special. Plus, you get the added benefit of extra vitamins, minerals, trace nutrients from the fruits, along with fiber if you eat them at the end! You can use sparkling or flat water for any of these recipes.
Infused waters are a delicious way to make your water something special. Plus, you get the added benefit of extra vitamins, minerals, trace nutrients from the fruits, along with fiber if you eat them at the end! You can use sparkling or flat water for any of these recipes.