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This pasta has such a nice bite to it from the kale - you can use a soft lacinato kale, a curly kale, or another green such as swiss chard. I like cutting the greens into long strips so that it adds more of a bite compared to the melty eggplant. This recipe is so simple for a weeknight and a really good way to use up extra tomatoes or a can of tomato puree you may have sitting in the back of your refrigerator! Enjoy! I had a bunch of kale, half an eggplant, and a quarter of a

This recipe takes radishes to a new level. While I used to think of radishes as the peppery, crunchy accompaniment to salads and wraps, this recipe turns them on their little heads. By roasting the radishes whole, they become a delicious substitute for potatoes. They transform soft when cooked and their punchy flavor mellows. They are quick to cook and a delicious side dish. I made my own herbs-de-Provence-style rub and it was really fresh and satisfying! Ah, the humble radis

What I love about this recipe is that the carrots are self-saucing, if you will - the carrot greens make a delicious, thick sauce for the roasted carrots themselves. The recipe is warm and aromatic, with turmeric, cinnamon, red pepper flake, and dill. You use the whole carrot and the roast is so tender, you don’t even need to peel them - cutting down on time and waste. Enjoy the cooling yogurt sauce that tempers the spices for a lovely balance. Enjoy! This recipe really honor

This take on a classic green goddess dip is packed with flavor and is so versatile. My absolute favorite application for this spread is to use it on a sandwich, such as turkey or veggie. It is great for parties and the best part is that you can mix and match herbs to your taste or to what you have a bit too much of in season. For this version of the recipe, I used dill, mint, and parsley. However, I’ve also made it with basil for more of a pesto-like quality, without the dill

The Queens County Farm Museum is a historic institution in the borough of Queens, New York City. They started offering what is known as a CSA - community-supported agriculture - subscription this summer for produce and I was lucky enough to be able to sign up. You pay to receive produce the entire season long and you receive a box each week with in-season, fresh produce. It is...incredible! One of the challenges and benefits of a CSA is that you don't know what you're going t

This fun recipe is great for barbecues and picnics, transporting well in a sealed mason jar. Bring out this thin, spicy, acidic add-on when you want to add a little extra zing to your burger (whether that be classic, veggie, fake meat) or when you have some extra peppers to keep good a little longer! I recently made this recipe around the Fourth of July, when we decided to grill up some fake-meat hot dogs. I normally go for ketchup and sauteed peppers and onions on my dogs, b

This super simple salad is not just clean-feeling, but filling. Crispy, peppery radish slices pair with creamy boiled eggs, crunchy cashews, and snappy peas. Atop a bed of greens are cooled, cooked buckwheat noodles in Asian dressing that is sweet and salty. Enjoy for dinner and then lunch the next day! This dish was inspired by my love of “half greens, half grains” bowls that I often see in to-go restaurants these days. Even with all the toppings, a bed of salad greens often

In the words of my dad, who had this recipe the first time we made it, “The halloumi croutons make this salad.” I couldn’t agree more. There is something about the salty, chewy, crispy croutons that complement the cool cucumbers and citrusy dressing. I could eat this salad every day. It makes a great side salad and, honestly, because of the proteinaceous chickpeas and halloumi, this could be a meal. To start, remove the halloumi from its packaging and drain out the extra wate

This recipe is like if beef bourguignon decided to become a vegetarian pasta dish - the depth of savory flavor and melty qualities make this easy meal feel like it has been slow-cooking for hours. Enjoy this pasta in the summer when fennel and cabbage simultaneously go in season, or in the colder months when the cozy nature of this recipe make it both fresh and hygge. I was inspired to make this dish after signing up for a community-supported agriculture (CSA) box from the Q