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!

Crispy herb-packed falafel wraps layered with cucumber, pickled cabbage, Greek yogurt, and muhammara for a fresh, flavorful meal.

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

Crisp homegrown greens meet apples, hazelnuts, and blue cheese in this Pacific Northwest–inspired salad.

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.

Crispy chickpea-battered fritters with delicata squash & kale, spiced with cumin, ajwain & chiles—perfect with green chutney.

Spinach potato gnocchi with parmesan & nutmeg, crisped golden and tossed in smoky chile-tomato sauce, topped with fried sage.

This is inspired by one of Sana's favorite pasta dishes at Day Trip in Oakland, California — the combination of sweet roasted squash, umami-packed miso, and smoky chillies is unmatched in delicious...

One of Diaspora’s favorite team lunches is Korean food from EM Deli in Oakland, California, and we always get kimbap for the table. This Diaspora version starts with rice cooked with some mild Byad...

Marinated in a vibrant cilantro chutney bolstered with toasted cumin, coriander, and fennel, these salmon filets are roasted with broccoli and cauliflower and served with a tangy cucumber raita. Se...

Inspired by a masala omelette (also known as a Bombay omelette), this one skillet frittata combines lots of greens—Bok choy! Swiss chard! Kale!—plus red onions and cherry tomatoes all bound togethe...

Smoky charred eggplant drizzled with bold miso tahini, served over crisp lettuce with toasted sesame and marigold petals.

The balance of spicy and tangy in this dish will have you remaking it all season long!

Get excited to try Woldy Reyes's signature dish! Great as a side or a light meal.

This versatile noodle bowl is great warm or cooled for anytime eats!

With this drink in your hand, you'll stay refreshed while cooking all summer long!

Sweet, savory, and lightly spicy grilled chicken skewers served with crisp lettuce, fresh herbs, and sticky rice.

Pillowy, lightly sweet, and entirely plant-based, bibingka is naturally gluten-free and comes together with just a whisk and a cake pan — no special skills required.

Nothing says "summer" like a spicy sprinkling of tajin, balanced with refreshing plant-based counterparts.