In the Kitchen
- Brussels Sprouts
- Green Beans
- Lemon Balm
- Lemon Verbena
- Mustard Greens
- Sweet Marjoram
- Sweet Potato
- Swiss Chard
- Turnip Greens
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Adding roasted butternut squash and a warm vinaigrette to raw radicchio and kale will slightly wilt the greens and lend a milder flavor. We suggest serving this slaw as a side dish, burger, or sandwich topping, or enjoying it as a main dish topped with grilled salmon.
In this delicious side dish, earthy collard greens and sweet cabbage come together for a unique spin on a Southern staple. Make extra and keep it in the fridge so you’ll have them on hand to warm up for a quick, comforting snack.
Smooth and rich, this delicious soup will fill your home with a wonderful aroma as it cooks. Serve alongside sandwiches or salad, or ladle up a big bowl and eat it along with some crusty bread for a light supper. For a festive touch, hollow out some mini pumpkins and use them as bowls.
This green smoothie has all the ingredients and flavor of a green juice while maintaining the important nutritional benefits of using whole fruits and vegetables. Plus, it’s sweetened naturally using fresh stevia leaves. Packed with fiber and vitamins, this recipe is perfect for an afternoon or pre-workout boost.
Chiffon pies are a classic of the early to mid-20th century, and this recipe might just become one of your modern-day favorites. Using graham crackers to make the crumb crust adds a wonderful additional layer of flavor of this delicious pie.
This quick and easy Sunshine Salad is aptly named for the brightness of its homemade lemon dressing. It’s a crunchy, delicious addition to your weeknight meals. The tomatoes, cucumbers, and radishes can easily be replaced with any fresh vegetables you have on hand.
A twist on the French classic, this versatile ratatouille salad can be served hot or cold. If you have any leftovers or want to use this salad in a new way, try sauteing it for a few minutes in a bit of the vinegar-oil mixture and serve over a dollop of ricotta cheese with a fried egg and crusty bread.
Pesto is typically made with basil, but this version uses fresh sage leaves for a bold, well-rounded twist on the classic. Try it on pasta, pork, or veal for a deliciously different topping.
This is a very simple recipe that is a wonderful way to highlight the freshness of summer squash. Serve as a simple side dish or jazz it up a bit by adding additional toppings such as fresh herbs, tomatoes, or cucumbers with a drizzle of aged balsamic vinegar.
This marinade is a simple yet flavorful take on a Cuban favorite, Mojo. If you can’t find sour oranges, substitute for ⅓ cup each of fresh lemon, lime, and orange juice. Chicken, pork, and white fish are the perfect proteins for this marinade.
Once you make this recipe, you’ll want to keep a jar of marinated feta on hand for those last minute guests or as a delicious snack. Serve with sliced meats and crusty bread, or crumble with tomatoes and cucumbers for a light summer salad.
Stuffed with a hearty mix of ground beef, spices, and couscous, these stuffed bell peppers make an excellent one-dish meal. Any color bell pepper will work, but the yellow and orange are particularly sweet in this recipe.
Use a vegetable peeler to make gorgeous squash ribbons for a stunning quick pickled summer squash salad. Of course, you can substitute your favorite veggies (like carrots or cucumbers) in place of the squash.
We omitted the onions in this traditional marinated cucumber salad to allow the sharp, fresh flavor of the dill to play a more prominent role. You can substitute larger cucumbers as long as you peel and seed the cucumbers before slicing.
Perfect for a quick and easy side dish to accompany grilled meats or roasted fish, or to bring to a potluck, these Lemon Green Beans are sure to be a favorite. Any leftovers make a great salad topping.
Highlighting the unbeatable flavor of fresh, sweet tomatoes, these marinated cherry tomatoes are definitely worth keeping stocked in your fridge. They are wonderful eaten alone on toasted bread, or served with fresh mozzarella and torn basil leaves for an excellent caprese salad.
This tea bread highlights both the flavor and scent of lemon verbena. The sweet, tangy glaze soaks in, enhancing the subtle herb flavor in the bread while adding a bright and inviting aroma. Make a little extra glaze to drizzle over slices of Lemon Verbena Tea Bread just before serving.
Turn your fresh acorn squash into a filling vegetable dish. The sweet maple-currant syrup creates a mouthwatering glaze for the baked squash. It’s the perfect side for your next fall dinner or Thanksgiving spread.
Lemon balm and lavender add a nice twist to this traditional summer favorite. While lavender can be a strong herb, the flavor is noticeable but well balanced in this recipe.
Your next football viewing party or tailgate needs to include these delicious jalapeno poppers! Baked instead of battered and fried, these poppers are lighter on the calories but still heavy on the flavor.
Turkey isn’t just for holidays and this recipe will have you wanting turkey way more often than that. Serve with roasted vegetables and rice or mashed potatoes.
This quick and easy salad only takes four ingredients and a salad bowl. When made with fresh cucumbers and tomatoes from your garden, it becomes even better! Cucumber and tomato salad is the perfect way to highlight those sweet summer tomatoes and crisp cukes.
Sliced heirloom tomatoes are shingled in a baking dish and topped with a mixture of seasoned breadcrumbs, herbs, and grated cheese — the ultimate summer comfort food!
In less than 10 minutes of hands-on time, you can have a beautiful, mouthwatering dish that showcases your garden’s best tomatoes. Each tomato is topped with a crisp cap of herbs, breadcrumbs, and cheese. Broiled tomatoes are the perfect accompaniment to virtually any meal.
Green Goddess dressing was created in the 1920’s at the Palace Hotel in San Francisco. In its time, this dressing was extremely popular; you could liken it to the popularity of Ranch dressing today. It also makes a great dip for a party tray of fresh vegetables.
Herbed red wine vinegar, infused with fresh parsley, sage, and rosemary, is a wonderful addition to any pantry. It’s excellent on salads or used in dressings, drizzled on sandwiches, or added to pastas. It also makes an excellent homemade Christmas gift or treat to welcome a new neighbor.
This is a relatively easy recipe, but something unique for using those home-grown eggplants. When testing this recipe, we also battered and fried a few basil leaves and flowers to serve with the eggplant — and let’s just say, that may have been our favorite part.
If you’re looking for a crowd pleaser that’s easy but impressive, this Greek Roasted Chicken recipe is just what you need. Cooking a whole chicken in a Dutch oven keeps it juicy and packs in the flavor. Serve with rice or couscous.
This recipe is so tasty that you won’t even miss the potatoes! Lower in carbs than potatoes, mashed cauliflower offers a healthy alternative to this comfort food favorite. For an interesting twist, try different colors of cauliflower (yellow, green, or purple).
Serve this soup on a chilly evening and you’ll instantly be warmed and comforted. This is a hearty soup, but not a heavy one. The citrus lends a bright, complex flavor, and fresh collards provide the perfect complement. As a bonus, red lentils are packed with protein.
This hash is perfect for a hearty winter breakfast. It’s full of sweetness from the parsnips and sweet potatoes, with a hint of peppery bite from the kohlrabi. If you are using a cast iron skillet and don’t serve the hash immediately, please note that the eggs will continue to cook from the residual heat of the pan.
This delicious twist on stuffed baked potatoes equals a simple, healthy meatless meal. It’s perfect alone as a lunch or light dinner, or served with a side salad. Allow yourself a bit of time to make them, though—although this recipe is really easy to assemble, the potatoes do require at least an hour in the oven.
Served over rice or noodles, this classic Beef and Broccoli Stir-Fry will satisfy your craving for Chinese take-out while bringng the savory flavor to a whole new level.
What’s even more refreshing than a juicy slice of watermelon? A tall, chilled glass of homemade Watermelon Green Tea. Whip up a batch to keep on hand, so you’ll always have a cool pick-me-up standing by.
Any variety of tomato works well in this recipe — just use your sweetest ones. Roasting them intensifies the flavor and makes for a very delicious soup. If your tomatoes are in abundance this season, try making a few batches, then canning or freezing them for the winter months.
Okra is one of summer’s greatest delights, but when cooked, the sliminess can be a turn-off for some eaters. Roasting them is the perfect solution: It virtually eliminates the gooeyness and instead intensifies the sweetness and adds a delightful nutty flavor.
Sweet and sour with a bit of spice, these roasted Brussels sprouts are a simple crowd pleaser that you just might find yourself making on a regular basis. To switch up the flavors, try adding chopped fresh herbs after roasting or minced ginger to the sauce prior to roasting.
This refreshing summer salad boasts a wonderful mixture of tender and crunchy textures, and is delicious served alongside grilled steak or chicken. For the best flavor, keep the ingredients chilled and toss everything together just before serving.
Who needs ice cream with popsicles that taste this good? These fresh-from-the-garden cantaloupe popsicles have a creamy, almost sorbet-like texture, and are an excellent way to use up melons right on the brink of being overripe.
These zesty Sichuan green beans have a bit of spice and a lot of delicious flavor. They make a wonderful side dish for Asian dishes like sweet-n-sour chicken or curry, either served alone or over rice.
When it comes to adding flavoring to baked goods, it’s common to reach for an extract or concentrated flavoring. But when you use fresh herbs, batters and icings have a better, more natural flavor. With the use of fresh mint leaves in these Chocolate Mint cupcakes, the flavoring is subtle and perfect.
Rutabagas might be one of the most undervalued types of fall and winter root vegetables. Baking these roots will amplify the sweetness in flavor while maintaining their moisture. Preparing them in the “Hasselback” style gives the rutabagas little pockets in which to catch the dill butter.
Roasting carrots is one of the best way to bring out and intensify this root’s inner sweetness. Seasoned with a hint of heat that balances nicely with fresh mint dressing, Roasted Carrots is a tasty, versatile side dish.
This delicious recipe provides a wonderful blend of textures, with the crunchy panko crust, moist and tender chicken breasts, and creamy stuffing. Serve alongside rice or roasted sweet potatoes and fresh lemon asparagus.