Lighter than a red chili, in both color and flavor, let’s consider it a soup for transitioning seasons.

They’re delicious raw, but you can add some salt, garlic, olive oil, and basil if you want.

Even though it’s 90° right now, this recipe still works, as it highlights four ingredients that come straight from the garden.

Perhaps lemon verbena is the secret ingredient?

The resulting oil is like a jewel that can’t help but capture and hold on to sunlight. The essence of summer.

Purple is not the easiest color to use in the kitchen, but with our bumper crop of purple basil, I wanted to see what I could make.

What a joy to experience a new flavor for the very first time as an adult!

While this is not the super crispy and flakey version you typically find at a Chinese restaurant, it’s still pure comfort food for me.

It’s a shame we can’t find items like green coriander commercially, but that’s what makes it special, and a big motivator to have one’s own garden. 

This is our first year growing chamomile, and I’m smitten with their green apple flavor.

Simply buy pre-made pizza dough and use it to make focaccia. Inauthentic, yes, but still delicious.

This is the time of year when it’s important to pinch off herb tips. Let’s put them to good use.

The final result is a bit brash, an unapologetic journey through an early summer garden. 

Yes, you can just throw nasturtium flowers in a salad as a colorful garnish, but I wanted a dish that would really highlight their distinct, peppery flavor

Truthfully, freshly picked snow peas don’t need a recipe. BUT, if you did want to cook them, here’s my favorite preparation technique. 

A garden-scented cocktail that’s floral, but not too floral

This version isn’t overly perfume-y or cloying, just the right amount of floral.

This is a recipe to introduce you to the edible parts of green garlic, aka, immature garlic.

You can use the blossoms raw, as a savory garnish. It’s also delicious roasted whole.

Red wine vinegar brings a tang that can’t quite be replaced.