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.

A light, yet hearty bowl of veggies and grains

A cold horseradish sauce, speckled with briny capers. It’s a punch to the sinuses, and delicious.

This is my favorite herb preservation technique, since 1) herbs and oil are natural pairings, and 2) it’s easy.

This technique is for when you want to preserve the flavor but don’t care about appearances.

This dish sits right between sweet and savory, with the onions adding more sweetness than the apples, surprisingly. Is it dessert or a meal? Who cares!

I’m learning that the best way to create an original recipe is to walk around and see what is ripe at the same time.

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