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The still-plentiful bounty of summer tomatoes got us thinking of fun ways to eat them. Here we go...1) Ricotta Toast: Slice some heirloom tomatoes, a slather of ricotta + s&p. 2) Caprese Pasta: Blister cherry tomatoes in the oven, then toss with pasta, fresh bocconcini + basil. 3) BLT: Use local bacon + lettuce for a totally local immersion. 4) Salad: Slice cherry tomatoes + toss with red onion, cucumber, avocado, cilantro, S&P, local greens + dress with lemon juice. 5) Pico de Gallo: Add onion, cilantro, salt, lime juice + hot peppers to chopped heirloom tomatoes. Then put it in tacos, serve it with fish or chicken...as you wish.

Planning on spending some time in the great outdoors? Make sure to grab some drinks, snacks, and gear you can tuck in your backpack, and definitely don't skimp on the sunscreen.

You might not have your sights set on a Mediterranean getaway right now, but a Greek feast is always within reach! Grab some bites for a mezze platter, pop open a bottle of wine, or just pick your favorite Greek yogurt for spooning while you watch Meryl Streep dance along the shores of Kalokairi for the umpteenth time.

Even if you've never heard the word mezze before, you probably already love mezze foods: Stuffed grape leaves! Olives! Pita bread! Hummus! Lots and lots of hummus. Mezze is an assortment of snacking foods enjoyed in countries around the eastern Mediterranean. Put them all together on a platter and you'll have a hit at your next big fat virtual party.

Ah, the Greek salad. Your local diner probably makes a good version, but it's even better when you make it at home with the freshest ingredients. Chop up some tomatoes, red onion, and cucumber, then toss them with feta cheese, olives, and healthy glugs of good vinegar and olive oil. Have it for lunch or dinner, preferably with some bread for swiping up all the tasty juices.

Sometimes the steamy subway platform is enough to make us never want to turn on the stove EVER again. Luckily this cool summer salad requires zero cooking. Combine sweet watermelon, tangy feta cheese and locally grown mint to brighten your day for instant chill.

No grill required. Quick-cooking steaks like skirt steak or thinly-cut sirloin are easy to cook right on your stove. Once the steak is done, remove from heat and let rest. Toss your salad ingredients together, like romaine and gorgonzola, and pair with a simple dressing. Slice your steak and serve on top of the salad. Delish!

Fantasizing about a tropical escape while stuck at home? You can take your tastebuds to paradise, at least, with a Jungle Bird cocktail. This classic rum-based drink gets a bitter twist from Campari: Add to a shaker with ice 1.5 oz dark rum. .75 oz Campari, 1.5 oz pineapple juice, .5 oz lime juice, and .5 ounce agave or simple syrup. Shake well, then strain over ice in a rocks glass. Garnish with a pineapple wedge, or create a decorative "bird" by skewering a maraschino head, pineapple wedge body, and pineapple leaf tailfeathers.

We've brought back some of our customer-favorite meal kits, with options for every type of craving. From tacos to salads, burgers, and skewers, each recipe makes dinner prep effortless.

Crack them open and throw on some shades: these beers are made for kicking back and chilling. Stock up on easy-drinking styles now before fall brews take over, then take them wherever the last days of summer find you.

Sweet, savory, crunchy, and smooth. You get a little bit of everything with this supremely good summer salad. Arrange greens (like arugula), sweet melon chunks, and fennel slices on a plate, then plop a burrata on top of the mix. Season with salt, pepper, and a light vinaigrette. You can add other fruits if you like, too!

Grill or pan-sear your wild salmon, sauté some local corn and savor the best this season has to offer. Roast a few local tomatoes to make things really pop. Try this combo now while Alaska wild salmon and local corn are at their peak- it's perfect for an easy-breezy al fresco dinner, especially when paired with a crisp white wine.

If you've never had cockles, this recipe shows how easy it is to cook these tiny shellfish: Boil 12 oz pasta until al dente, reserving some cooking water. Heat 1/4 c olive oil in a large skillet or Dutch oven over medium. Add half an onion, finely diced, and sauté a few minutes. Add 2 links sliced chorizo and sauté 2 minutes. Add 2 lb cleaned cockles and 1/2 c dry white wine. Increase heat to high. Cook until cockles open, about 3 minutes. Stir in pasta, adding cooking water as needed to loosely coat. Toss with a drizzle of olive oil and 1/2 cup chopped parsley.

Our bakers spent months perfecting our fabulous recipes, getting down to the details of every crumb and crust. The results are simply perfect - you'll know it as soon as that rich scent hits you when you're warming any one of them up in the oven.

Slow Up bars are like a grain bowl in the form of a snack: each is made from fresh, whole ingredients that are high in protein and low in sugar - they're so fresh, in fact, that they should definitely live in your fridge. We're excited to be the first online grocer to bring Slow Up to you, because these one-of-a-kind, locally-made bars are sure to be the next big thing in nourishment.

Why order just one pint when you can have a variety of flavors? Go ahead and get nutty (or sprinkly or chocolate saucey). We won't judge.

For every RA Kitchen meal sold, Restaurant Associates, in partnership with FreshDirect, will donate a portion of the proceeds to NY Common Pantry's Hot Meals. This program provides nutritionally-balanced breakfasts and dinners to those experiencing food insecurity. Enjoy a meal while also funding one for a neighbor in need.