Fries aren’t just for potatoes any more. Oven bake turnip wedges for a healthier and sweeter alternative.

Want to break out of a clam rut? Try steaming them with a black bean and garlic sauce. Delicious and easy too.

White bean and kale stuffed delicata squash. Adaptable enough to be vegan or vegetarian, and equally yummy with pancetta.

Rich coffee and dark chocolate turn into an amazing sauce for short ribs.

Okra doesn’t have to be slimy. Roasted at high temperature, it can be crispy and delicious.

A soup made with winter squash and summer tomatillos is the perfect autumn meal.

Watermelon forms the base for this cooling summer soup.

This refreshing dish takes fresh watermelon and adds sake and soy sauce for a sweet and salty marinade.

Thinly slice zucchini and fry into chips. Season with salt and enjoy.

This quick pickle recipe makes a refreshing treat on a hot afternoon. No canning experience required.

Fresh hummus has a truly refreshing taste.

A local potato salad for the 4th of July, complete with smoked paprika.

Shaved carrots with dill, blueberries, and a sweet horseradish dressing.

Shaved beets with mint and rosemary don’t taste like classic beets at all.

Fried scallops with sweet and sour dipping sauce, served over sea beans.

Thyme gives my rhubarb pie added depth. Try adding some thyme or basil to your next dessert!

Add some spicy seasoned salt to your cauliflower for a tasty side dish.

A perfect use for that leftover salmon.

A bit of heat gives mussels the perfect foil to their slightly salty meatiness.

Stinging nettles, caramelized onions, and purple potatoes combine in a tasty frittata.

Stinging nettles sound unpleasant, but cooked they are delicious and good for you.

A seasonal winter soup with local and organic ingredients.