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Spinach: Spun up!

Spinach: Spun up!

Jun 17, 2021
Local spinach is in season right now, and you should *absolutely* be eating it, but we can't blame you if you're sick of salad, so here ya go: whole page...
Rad Recipes You Didn't Know You Needed

Rad Recipes You Didn't Know You Needed

Jun 17, 2021
Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!...
Change it up with Cherries!

Change it up with Cherries!

Jun 12, 2021
Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...

Puff Pastry Ricotta & Zucchini Tart

Ingredients:
  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry
1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside. 2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside. 3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it. 4. Lightly roll it till seams are flat and sheet looks even all around. 5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through. 6. Take a fork and prick the pastry all within the border so air can get through. 7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil. 8. Brush the edges with olive oil. 9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it. Enjoy!