With a crunchy exterior and starchy, nutty, goodness inside, these irresistible fritters get a drizzle of a garlicky olive oil green sauce.
Strawberries and salad greens are among the first things to appear at local tailgate markets, and this easy dish lets both of them shine.
Our Sweet Potato Pavé offers a buttery, crunchy exterior and slightly sweet interior that plays beautifully off the salty caviar on top.
The Sweet Potato Zuppa, topped with fragrant gooey cheese and fresh basil, is a country-style dish you might find in a Mediterranean café.
This summer ramen bowl takes 30 minutes and uses fresh veggies from the garden. Pair it with the Grüner Veltliner from Marked Tree Vineyard.
This is one of our favorite light summertime lunches! Serve with salty plain potato chips and a glass of white wine or tart lemonade.
A pair of elevated recipes for Eastern gray squirrel and bear shanks showcase the culinary potential of wild game.
Fresh grapes are soaked in Prosecco, cooled in the fridge, and then coated with the vibrant hues of sanding sugar.
In the era of crop monoculture, health experts suggest we try to eat at least 30 different plant types a week.
Eggplant parmesan is a great dish for all seasons, presenting a delightful brunch option in summer when served with fresh bread and butter.
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