Food Recipes

Get your green on with best-of-season produce from our favorite farms. We love crisp pears, crunchy walnuts, and making bright dressings with apple cider vinegar to ring in winter's harvest.

Taking a versatile protein, in-season veg, and your favorite sauce or seasoning is a no-fail formula for a quick weeknight meal. Right now, we're digging chicken thighs marinated in Mother In Law's gochujang chile paste and honey, baked with some blistered tomatoes and kale. Or, you can throw your chicken on the grill and add the sauce after (to avoid burning).

These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen.

Preheat oven to 350 F. Heat a wide saucepan over medium heat. Add 3 tbsp olive oil, 1 diced onion, and a tsp of salt. Cook until soft but not browned. Add 3 minced cloves garlic and continue to cook for a few minutes. Drain one 28 oz can whole peeled tomatoes, saving the juice for another use. Crush tomatoes with your hands and add to pan. Slowly simmer for 15 minutes. While the sauce simmers, cut 1 lb salt cod (soaked in several changes water for 48 hours) into 2-inch pieces and let dry on a paper towel. Toss cod in 1 c flour, shaking off excess. Heat more olive oil in a sauté pan and add the salt cod. Cook until golden on one side, then gently flip and repeat on the other. Do not crowd the pan (cook in batches if necessary). Once done, place on paper towels to drain. Chop 5 olives, then add half to the tomato sauce, along with 2 tbsp chopped parsley and mix. Nestle cod pieces in the sauce, then transfer pan to the oven. Bake 15 minutes. Remove from oven and sprinkle with remaining olives, 1 tbsp, chopped capers, and another 2 tbsp chopped parsley.

One of our fave quick dinners as the seasons change, this recipe cooks up quickly and tastes great while being easily adaptable for younger palettes. While ravioli is boiling, heat some butter and some fresh sage leaves in a pan until the butter starts to turn golden brown and smell nutty (remove pan from heat once it starts to smell nutty so the butter doesn't burn). Once ravioli is cooked, toss with the brown butter and sage, then salt to taste. Top with parm and a couple twists of freshly ground pepper. Done!