Green coriander and Thai basil add heady floral flavors in this non-spicy stir fry.

By smashing the potatoes and zucchini, you create more surface area, which leads to more flavors when cooking.

Our first (but not the last) zucchini recipe of the summer!

These two dips really help us earn the moniker “a flavor-forward farm”. One is punchy and savory, the other heady and floral. 

Toasting fresh fig leaves brings out surprisingly bold notes of coconut and vanilla.

This recipe doesn’t fit neatly within a culinary category. And somehow it works— it’s deeply savory with a bright crunch of raw and slightly vinegar-y bok choy.

This week we are a house divided: I preferred one dressing while Mark preferred the other. Customers can choose their own!

Great flavors come from super fresh produce, but they can also be coaxed by culinary techniques and stove-top transformations. For this week’s meal kit, we have both.

Locally brewed shoyu is a game changer and opens up a new flavor profile to explore in our meal kits

If you’ve never cooked dried beans before, you may never go back to canned.

Even though it’s sunny and warm right now, Friday’s forecast is looking pretty dreary, which is perfect for this cozy soup recipe.

Inspired by an abundance of broccoli blossoms, we’ve created a bright recipe that celebrates the launch of our meal kit program.

In honor of the Lunar New Year, here are three recipes from my Chinese grandmother, copied word for word.

Drink your chickweed? Absolutely. It tastes like wheatgrass and blends well in juices and smoothies.

Inspired by the mayo-based salads of my midwest youth, this recipe takes a classic broccoli salad and replaces broccoli florets with collard greens.

Miner’s lettuce and hardy kiwi work well together in this tart winter salad, especially when paired with fatty salmon.

This is more of a hearty grain bowl than a true risotto, but the Italian inspiration still shines through.

The sweet, caramel-y delicata squash is the star of this dish, but the nasturtium flower petals really make this a showstopper.

If you haven’t tried fresh carrot greens, you can use them like you would parsley.