Simple and delicious recipe for French lentils, with fresh herbs and vegetables that are easy to find year round. Make a cold lentil salad with leftovers, or add broth and seasonings to make into a soup!
This fresh, crisp salad is the perfect way to use kohlrabi from your farm box. Use whatever fresh herbs you have on hand, like basil, parsley, cilantro, or mint.
These soups are packed with vegetables and full of flavor. Make big batches of soup and reheat for quick lunches or dinners throughout the week.
Homemade pizza is a treat that my husband and my daughter like to make together on special occasions. This version is called veggie lover’s, as it has broccoli, artichokes, mushrooms, and olives. Enjoy!
This pasta dish is loaded with flavors from the Mediterranean – artichokes, broccolini, tomatoes, fresh basil, and if you wish, capers and olives.
Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.
Coconut Sweet Potato and Chickpea Curry is mildly spiced with fresh ginger, turmeric, and cumin and is loaded wth seasonal vegetables.
Caponata is the perfect dish to make when eggplant, tomatoes, and fresh basil are in season! Serve as a side dish or appetizer at your next gathering!
This healthy French soup will transport you to Southern France at the first bite! It is packed with fresh vegetables and topped with a fragrant and delicious tomato-basil pesto. Try Soupe Au Pistou when tomatoes are at peak season!
This summery salad is full of freshness, flavor, and crunch. Try it with whatever fruit is in season– berries, peaches, or mango and add your favorite balsamic vinegar.
Hearty and flavorful, Italian white bean soup is great any time of year, made with vegetables and herbs you have on hand.
Italian chickpea soup with fusilli pasta is a nourishing, delicious, one-pot meal that kids and adults love.