Niçoise olives are a French favorite, produced in the region around the French Riviera. These intensely savory olives are the backbone of this composed salad. Use the best fresh produce and olives you can find. Fingerling potatoes also work well.
Loaded with fresh veggies, pasta and herbs, this classic minestrone soup, with its savory flavor and wonderful aroma, will have you dreaming of leftovers.
This recipe is so good with roasted broccoli and cauliflower. You could also roast up some tomatoes with them too. This sauce pairs up nice with many vegetables. Next time try potatoes and steamed green beans with this creamy, tangy, salty hollandaise sauce.
Vibrant green, beautiful and delicious, this garlicky, brothy soup is healthy and easily customized. Substitute any green and use whatever vegetables are in season to create this perfect light summer soup.
A luscious sauce made from puréed fresh corn at the height of corn season, the lemon juice and fresh herbs make this a ridiculously delicious late summer dish.
Why wait for Thanksgiving? With fresh picked green beans, this classic casserole will become your new summertime favorite.
This vibrant summer salad is great with ultra-fresh beans and vine ripened tomatoes. Like a Niçoise but without the tuna, the hummus toast and vegan tonnato create an epic salad experience.
Classic alfredo sauce gets an upgrade with garlic, white wine and onions. Add lots of greens or roasted vegetables to this perfectly creamy sauce for an amazing “company worthy” dinner.
When the grill-worthy vegetables start rolling in with the CSA, I love to pair the vegetable with roasted potatoes and a creamy, tangy, salty hollandaise sauce. This recipe calls for steamed green beans, but get them on the grill if you have the time. This recipe would also be great with grilled broccoli, grilled cauliflower, and grilled tomatoes.