A healthy, hearty grain salad with lots of crunchy vegetables, avocado, and a sweet and salty teriyaki dressing.
Blood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!
This is the salad to make when you can barely remember what a real garden tomato tastes like. When you’re so deep in winter that the summer abundance of a few months ago seems like a fever dream.
This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.
These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner. It’s also happens to be very adaptable. You can make a vegan … Read more
If, like us, you have a mountain of basil in your garden, go make pesto! And then make this pesto couscous salad and feel damn proud of yourself.
A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!
This farro salad with butternut squash and hardy kale lets you imagine it’s actually spring while using up the last of your winter produce.
Yay, it’s officially Spring! Also boo, it’s officially snowing.
Here in the Hudson Valley we had one fleeting afternoon of warmth but then, like a high school bully who tells you your sneakers are cool so you’ll look down and then flicks you on the forehead, we got sucker punched. Even the chickens were like, “Seriously? We are so over this,” when I went to the coop this morning.
Every year I forget that Spring vegetables like ramps and asparagus don’t start to show up at the Farmer’s Market until mid-April at the earliest so right now, it’s mostly the same selection you find in Fall. Which is not a terrible thing when you can get great stuff like butternut squash, apple cider and baby kale.
