Overflowing with herbs and greens? This traditional Persian Kuku Sabzi is the perfect way to turn a generous harvest into something memorable.

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

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

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.

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.

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

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

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

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

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

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

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...

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!

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

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

Grilled sea bass with charred summer vegetables and herb salsa verde—a simple celebration of the season's harvest.

Crispy fried squash blossoms stuffed with cotija and serrano, served in warm tortillas with smoky chipotle crema.

This sweet and spicy recipe will provide refreshing feasts all summer long!

Move over, deli meat: Not only are veggie sandwiches a sustainable alternative, they’re surprisingly robust.

The freshest way to use your harvest—tender herbs, crunchy vegetables, and a savory peanut sauce wrapped into every bite.

Our go-to veggie burger recipe strikes the perfect balance between light and indulgent.

Crisp mini cucumbers and sweet melon are tossed in a bright lemon-mint dressing, then finished with hazelnuts, fresh mint, and a hint of chile for a refreshing seasonal salad.

This vegan take on classic Mexican fare has all the classic flavors you love - and then some!

Crisp, crunchy, creamy, and savory—this BLT-inspired salad is summer in a bowl.

This colorful bowl is easy to customize, so you can meal prep with confidence or experiment for new tastes.

Want a tastier taco?

This paired down recipe is a quick and tasty way to use your Farmstand fresh greens!

Let's toast to what matters most: your health!

Here’s a vegan take on a southern classic!