Recipes

Potato-Radish Gratin

By The FruitGuys on

Strong cheeses like Gorgonzola work best in this gratin recipe, where radishes lend a spicy twist.

Toasted Nut & Parsley Pesto

By FruitGuys Staff on

Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop INGREDIENTS 3 medium unpeeled garlic cloves 1 cup nuts: walnuts, almonds or any other nut 1/4 cup …

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Tomatopalooza

By Pia Hinckle on

A Canning Primer By Pia Hinckle Harvest time always brings an embarrassment of riches to your table. What to do with 25 pounds of zucchini? Tomatoes finally came in last week? Can’t eat another …

Tapas-Style Padron Peppers

By FruitGuys Staff on

Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 10–12 Padron peppers 1/4 teaspoon coarse salt 2 tablespoons olive oil PREPARATION Heat a skillet over high heat, …

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Oven-Fried Peppers, Hot or Sweet

By The FruitGuys on

Use this recipe for oven-fried peppers to spice up (or sweeten!) egg dishes or green salads—and the peppery oil is fantastic on bread or pasta!

Popping Red Flint Corn

By The FruitGuys on

Red Flint corn is an Italian heirloom variety that makes fantastic popcorn. This simple how-to shows you what to do.

Massaged Kale Salad

By FruitGuys Staff on

Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub …

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Sautéed Green or Yellow Beans

By The FruitGuys on

Yellow or green? Use fresh beans of either color in this basic recipe.

Not Your Momma’s Coleslaw

By The FruitGuys on

This recipe makes a light and tangy coleslaw, nothing like the mayo-heavy concoctions of yore.

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Kohlrabi and Baby Broccoli with Lemon Sauce

By The FruitGuys on

An easy reduction sauce brings bright citrus flavor to this recipe for a crunchy and nutritious side dish.

Pea Greens Salad with Soy Vinaigrette

By FruitGuys Staff on

Adapted from eatdrinkbetter.com Image courtesy of Blue Moon Acres, Buckingham, PA INGREDIENTS 2–3 cups fresh pea greens Vinaigrette 2 tablespoons grapeseed, olive, or walnut …

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Easy Grilled Portobello Mushrooms

By The FruitGuys on

Once grilled, this large, versatile mushroom can be served whole (burger-style) or in strips to add deliciousness to your plate.

The FruitGuys Tips: Pea Tendrils

By FruitGuys Staff on

Pea tendrils are the tender vines, stems, and leaves of young pea plants. They can be eaten raw or lightly cooked. Try adding them to all kinds of salads and sandwiches. They are delicious lightly …

Grated Carrot, Apple, and Turnip Salad

By The FruitGuys on

A recipe for a colorful and flavorful raw salad that's brightened with lemon juice.

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Potato-Kohlrabi Pureé

By The FruitGuys on

This recipe has a role for the oft-overlooked kohlrabi, which is paired with potato for a purée that has a bit of bite.

Cilantro Pesto

By FruitGuys Staff on

Courtesy of  Capay Valley Farm Shop INGREDIENTS 1 bunch fresh cilantro 5 cloves garlic, minced 1 tablespoon white wine vinegar or lemon juice| 1/4 cup grated Parmesan cheese 1/2 …

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Lunch is the Gateway: 9 Lunch Ideas to Improve Your Diet

By Rebecca Taggart on

Breakfast is touted as being the most important meal of the day, but lunch—be it a homemade sandwich or a restaurant meal—gives us the energy for the afternoon’s work as well as an often-needed break …

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Broiled Eggplant

By Tanya Milosevich on

Recipe by Tanya Milosevich INGREDIENTS 1 globe eggplant 5–6 tablespoons extra virgin olive oil Salt to taste 1–2 cloves garlic, minced 2–3 tablespoons chopped …

Potato-Carrot-Mushroom Stir-Fry

By The FruitGuys on

Try this quick and easy Potato-Carrot-Mushroom Stir-Fry recipe! It’s a healthy, hearty side dish perfect for a cozy night in.

Braised Black Spanish Radishes with Pecorino: A Flavorful Vegetarian Delight

By The FruitGuys on

Try this warming winter recipe for Braised Black Spanish Radishes with Pecorino, inspired by Mark Bittman. It’s perfect as a flavorful side dish.

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