Briny mussels simmered in marinara, garlic, and white wine — finished with fresh basil and green onion from your stand.

A light, fragrant rice side with shiso, mint, and tangy umeboshi — perfect for pairing with the black bean lemongrass meatballs or enjoying on its own.

Plant-based meatballs with lemongrass, ginger & tamari over silky carrot-coconut sauce, topped with edible flowers for a stunning finish.

A panzanella swap: crispy dumplings with shiitake, cabbage, and chives tossed with tomatoes, basil, and punchy chili crisp dressing.

A coastal Caesar with dulse seaweed, sunflower seeds & breadcrumbs—creamy, briny, and bright with a nutty crunch in every bite.

A spicy-sweet cucumber salad with our mini cukes in tangy garlic-chili dressing—zesty, crunchy, and ready in under 15 minutes.

A bold, herby spin on traditional pesto—this sauce combines leafy kale, sweet basil, and nutty Parmesan for a rich, green coating that clings to every bite of pasta.

Cool, citrusy, and irresistibly fresh—this mojito mixes just-picked mint and tart lime with a hint of sweetness, then gets dressed up with a floral flourish.

Brown rice with turmeric & lemon, portobello mushrooms, shaved carrots & toasted almonds—a warm, earthy, and vibrant veggie dish.

This grilled salmon and broccoli dish is a delicious and healthy option for any meal.

This unique Panna Cotta by Chef Valerie Gordon infuses the creamy dessert with the fresh, aromatic flavors of cilantro.

Kale salad with avocado, cucumber & a bright rice vinegar, orange juice, and sesame oil dressing from Chef Valerie Gordon.

This refreshing Cucumber Gazpacho by Chef Valerie Gordon is perfect for a hot day.

This comforting, cooling khichdi by Chef Jaskrit Bhalla incorporates fresh kale, vibrant marigold petals, and a fragrant 3 herb mix of dill, cilantro, and basil.

Refresh your mornings with this chia pudding by Chef Jaskrit Bhalla, infused with fresh mint and topped with juicy berries and edible violas.

Start your day with a refreshing herbal tea and toast combination.

Bright lemon zest + coconut make this cake a fresh twist on tradition—Farmstand grower Sherry tops hers with homegrown blooms.

Serve these Fried Green Tomato Sandwiches outside with a glass of iced tea on a balmy summer night and enjoy the sunset with someone you love.

A Texas-inspired salsa bursting with garden-fresh flavor. For extra pop, swap canned corn for sweet kernels straight from the cob.

Cool off with tangy lemon and aromatic basil in this refreshing twist on lemonade—perfect for sunny days and garden gatherings.

Orange cauliflower with lemon-pepper tahini, toasted almonds & parsley—a vibrant plant-based main with sweet, zesty, nutty flavor.

Garden herb & ricotta toasts with thyme in place of tarragon—simple, fresh, and perfect as hors d’oeuvres or alongside dinner.

Tender long-cooked broccoli with tagliatelle, garlic, and lemon zest—a simple, comforting pasta perfect for any night of the week.

Crisp chicory & fennel in zesty citrus-anchovy dressing—a bold, textured salad that’s sophisticated yet simple to prepare.

Simple, healthy, and colorful: This rainbow shakshuka has it all!

Coming to a pita near you!

This recipe is a part of our #EasyEats program where we show you simple ways to make delicious meals with your harvests.

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Bend.

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Atlanta Buckhead.

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Tampa Midtown.

Toasted cumin, coriander & fennel meet tangy sumac and spicy Guntur Sannam chiles in this bold dressing—make extra for the week!

Braised lamb shanks with leafy gremolata of parsley, dill & celery leaves—rich, tender, and even better the next day.

Crispy scallion oil blended with kimchi, ginger, chiles & fish sauce—creamy, funky, spicy, and perfect for crisp green veggies.