Festive Cabbage Salad

1 head cabbage (green or red), cored & shredded
3-6 carrots (depending on size), grated
1-2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1  tablespoon honey
3  tablespoons olive oil
1 teaspoon salt, or to taste
pepper to taste


FruitGuys Favorites: Seeing Orange

We asked The FruitGuys staffers to pony up with their favorite Thanksgiving side dishes. And maybe we’re all watching a little too much Netflix, but all the recipes featured a main ingredient with a certain stand-out hue that just so happens to be front and center of a new Netflix-exclusive show. See if you can guess the color that ties the following recipes together.

Super Simple Squash Soup

The Mediterranean Diet

We have been told for two decades that eating like Italians, Spaniards, and Greeks is good for us, because epidemiological studies have shown that people from those Mediterranean countries have lower rates of heart disease. It was not possible, however, to tie those findings directly to their diets—until now.mediterranean lunch

Apple Root-Veggie Salad

Recipe by Rebecca Dienner for The FruitGuys

2 apples, sliced into bite-sized pieces (peels optional)
1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick
1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick
1/4 cup onion, minced or very thinly sliced
1/4 cup celery, thinly sliced or chopped (optional)
1/3 cup chopped walnuts (optional)
2 cups salad greens (optional)

Simple Beet Salad

Recipe by Rebecca Dienner for The FruitGuys
Beets, 2–3 large or 4–6 small, trimmed and well cleaned
½ cup onion, thinly sliced (yellow, white, red, or green)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper to taste

Savory Stuffed Dumpling Squash With Feta and Walnuts

Recipe by Becky Vayo, courtesy of Capay Valley Farm Shop


2 sweet dumpling squashes (roughly 1-2 lbs) cut lengthwise and seeds removed

2 tablespoons olive oil

1/4 cup sweet pepper, diced

1/4  cup red onion, diced

1 clove garlic

1  teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup currants or raisins

Toasted Nut & Parsley Pesto

Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop

3 medium unpeeled garlic cloves
1 cup nuts: walnuts, almonds or any other nut
1/4 cup packed fresh parsley leaves, washed and dried
7 tablespoons olive oil
1/4 cup Parmesan cheese


Pasta with Tomatoes and Roasted Walnuts

Recipe by Non-Reactive Pan, clarosouthwick.com/blog

3–4 San Marzano tomatoes
2–3 cloves garlic, minced
1/2 cup olive oil
1/4 cup walnuts, chopped and roasted
Salt and pepper to taste
Red pepper flakes to taste (optional)
Pasta of choice, for two


Berry Nice

Summer is here, and with it the most delicious of all fruit: fresh berries. Be they strawberries, blueberries, raspberries, or blackberries, berries evolved to be literally irresistible in order to spread their seeds. Taste alone is reason to indulge, but with berries you get to have your cake and eat it too—berries are packed with nutrients, and few foods can compare to their benefits to human health.

Spring Green Sauce

Courtesy of  Capay Valley Farm Shop

Greens from 1 bunch radishes or turnips
2 spring onions, tip to tip
1/4 cup olive oil
1/2 cup walnuts or sunflower seeds
Salt to taste
2 tablespoons apple cider vinegar or lemon juice