Roasted beets, apple cider-soaked dried cherries, creamy blue cheese and crunchy pecans in a hearty vegetarian appetizer.

Warm apple chai tea, easy to serve from a slow cooker and plenty for a crowd. This DIY Apple Chai keeps in the fridge, too.

A tangy refreshing chilled soup of garden fresh peas, avocado, and mint in a buttermilk base.

Roasted beets and strawberry jam provide the red, while white chocolate chips and blueberries round out the trio for a tasty snack.

A simple burger with a little something extra–green tomato bacon jam mixed into the beef makes each bite juicy and full of flavor.

Nutty crunchy granola, sweetened with wild violet sugar and wild violet syrup

DIY restaurant style fruit margaritas at home–simply blend your fruit with a prepared margarita mix and ice.

Light, tender muffins sweetened with wild violet syrup and sprinkled with wild violet sugar.

A creamy tomato soup made with home-canned tomatoes, pesto, and roasted garlic.

Avocado feta hummus layered with fresh & preserved vegetables and additional cheese.

Easily make a wholesome multigrain loaf of sourdough bread in your bread machine. This is great for sandwiches and toast.

Barbecued eel and creamy avocado rolled up in colorful carrot rice for an amazing sushi roll showcasing local produce

A savory pie with Buttercup and Acorn squash, Manchego and cottage cheeses, perfect for April Fool’s Day.

This chili has beef, sweet potatoes, 3 kinds of beans, corn, peppers and Hatch chiles for amazing flavor.

Toasted walnuts, roasted beets, and a kick of orange juice brightens up this vegan spread.

Roasted sweet potatoes, avocados, and a medley of beans combined with red and green salsas for a colorful vegetable appetizer.

A slightly sweet, multigrain muffin made with oats soaked in whey (or buttermilk) whole wheat flour, and ripe plums

A simple sauce of prepared pesto and ricotta cheese makes a moist, flavorful coating for fish, pasta, or vegetables.

Combining two classic summer flavors, this waffle can be enjoyed year round.