
Dinner
Summer Sushi Rice
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.

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

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

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

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

Dinner
Kale & Basil Pesto Pasta
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.

Mint Mojitos with Edible Flower Garnish
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.

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

Dinner
Grilled Salmon & Broccoli with Lemon-Herb Butter
This grilled salmon and broccoli dish is a delicious and healthy option for any meal.

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

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

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

Dinner
Jaskrit’s Cooling Khichdi
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.

Breakfast
Jaskrit’s Berry Chia Pudding
Refresh your mornings with this chia pudding by Chef Jaskrit Bhalla, infused with fresh mint and topped with juicy berries and edible violas.

Breakfast
Jaskrit’s Herbal Breakfast Tea & Toast
Start your day with a refreshing herbal tea and toast combination.

Dessert
Sherry’s Lemon Coconut Cake
Bright lemon zest + coconut make this cake a fresh twist on tradition—Farmstand grower Sherry tops hers with homegrown blooms.

Dinner
Fried Green Tomato Sandwiches
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.

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

Dinner
Garden-Fresh Basil Lemonade
Cool off with tangy lemon and aromatic basil in this refreshing twist on lemonade—perfect for sunny days and garden gatherings.

Dinner
Golden Orange Cauliflower with Zesty Lemon-Pepper Tahini and Toasted Almonds
Orange cauliflower with lemon-pepper tahini, toasted almonds & parsley—a vibrant plant-based main with sweet, zesty, nutty flavor.

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

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

Dinner
Crisp Chicory and Fennel Salad with Citrus-Anchovy Dressing
Crisp chicory & fennel in zesty citrus-anchovy dressing—a bold, textured salad that’s sophisticated yet simple to prepare.

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

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

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

Condiment
Dazzling Blue Kale Chimichurri
This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Tampa Midtown.

Lunch
Big Leafy Salad with Tangy-Toasted Dressing
Toasted cumin, coriander & fennel meet tangy sumac and spicy Guntur Sannam chiles in this bold dressing—make extra for the week!

Dinner
Saffron Lamb Shanks with Dill-Parsley Gremolata
Braised lamb shanks with leafy gremolata of parsley, dill & celery leaves—rich, tender, and even better the next day.

Appetizer
Green Beans with Kimchi Vinaigrette & Frizzled Green Onions
Crispy scallion oil blended with kimchi, ginger, chiles & fish sauce—creamy, funky, spicy, and perfect for crisp green veggies.

Appetizer
Delicata Squash & Kale Bhajis with Green Chutney
Crispy chickpea-battered fritters with delicata squash & kale, spiced with cumin, ajwain & chiles—perfect with green chutney.