In Season Now figs apples beets corn fennel peppers

Fig Flatbread with Blue Cheese & Prosciutto

Roll out pizza dough and brush with olive oil. Top with sliced fresh figs and dot with blue cheese.

Bake in a 500°F oven until dough is crisp and cheese is melted. Top with thinly sliced prosciutto and arugula lightly dressed with olive oil, lemon juice, salt and pepper.

Grilled Fig & Ricotta Bruschetta

Stir together ricotta, honey and orange and lemon zest.

Skewer halved figs and brush with warmed honey. Grill until well marked all over.

Spread ricotta mixture on thick slices of grilled country bread. Top with grilled figs, drizzle with honey and garnish with slivered fresh mint.

Quinoa Salad with Figs & Goat Cheese

Whisk together honey, white balsamic vinegar, minced shallot, olive oil, salt and pepper.

Toss cooked and cooled quinoa with quartered fresh figs, dried cherries, sliced green onions, parsley, mint,
and vinaigrette. Finish with crumbled goat cheese.

Fresh Figs with Blue Cheese & Walnuts

Using a paring knife, cut a small slit in the side of fresh figs and stuff with crumbled blue cheese.

Arrange the figs on a bed of greens, drizzle with aged balsamic vinegar and sprinkle with toasted walnuts.

Fig & Green Bean Salad

Whisk together minced shallot, balsamic vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil and season with salt and pepper.

Toss blanched green beans or haricots verts with quartered figs and vinaigrette. Transfer to a serving dish and top with chopped candied pecans.

Fresh Fig Tart

Whisk together mascarpone, powdered sugar, lemon zest and juice, vanilla and a pinch of salt. Pour into a baked tart shell and spread evenly.

Arrange overlapping slices of
thinly sliced fresh figs on top. Finish with a drizzle of reduced port or wildflower honey.

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Shaved apple & Fennel salad

Whisk together apple cider vinegar, lemon juice, chopped fennel fronds, canola oil, salt and pepper.

Using a mandoline, thinly shave peeled Granny Smith apples and fennel. Toss with vinaigrette and garnish with fennel fronds.

Pork Chops with Apple-Calvados Sauce

Sear bone-in pork chops in sauté pan until browned; transfer to a baking sheet and finish in oven.

In same pan, sauté thinly sliced shallots and Gala apples until golden. Deglaze pan with Calvados. Add chicken stock and simmer until apples are tender. Whisk in butter, chives, salt and pepper. Serve over pork chops.

Smoked Trout & Apple Salad

Whisk together white wine vinegar, Dijon mustard, olive oil, salt and pepper.

Toss mixed greens with vinaigrette and thin slices of Fuji apple.

Top with pieces of smoked trout and a dollop of crème fraîche.

Cabbage & Apple Coleslaw

Combine thinly sliced cabbage with coarsely grated Granny Smith apples and thinly sliced green onions.

Whisk together mayonnaise, cider vinegar, sugar, salt and pepper.

Drizzle dressing over cabbage mixture; toss to combine.

Baked Apples with Walnuts & Raisins

Toss chopped walnuts and raisins with brown sugar, melted butter, cinnamon and nutmeg.

Fill 8 cored apples with walnut mixture; place in a buttered
baking dish.

Bake at 350°F until apples are tender and filling is bubbly, 40 to 50 minutes.

Savory Apple Tart with Gruyère

Placed chilled puff pastry on a parchment-lined baking sheet; brush pastry with olive oil.

Sprinkle with thyme leaves, salt and pepper; top with grated Gruyère and tart apple slices.

Bake at 400°F until golden brown, about 20 minutes.

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Beet Carpaccio

Using a mandoline, thinly slice peeled multicolored beets and arrange overlapping slices on chilled plates. Top with microgreens.

Drizzle with aged balsamic vinegar and extra-virgin olive oil. Finish with flaky sea salt and shaved pecorino romano.

Beet Tartare Crostini

Peel and finely dice roasted beets. Toss with olive oil, minced shallots, minced parsley, lemon juice, orange juice, grated orange zest, salt and pepper.

Spoon the beet mixture on top of crostini and top with a dollop of crème fraîche and snipped fresh chives.

Beet Chips

Peel beets and, using a mandoline, very thinly slice. In a large bowl, rinse beet slices until the water runs clear. Drain and dry well.

In batches, fry beets in oil at 325°F until crispy, about 2 minutes. Drain on paper towels and season with salt.

Chilled Beet Soup

Sauté 1 chopped shallot and 1 clove minced garlic in olive oil. Transfer to blender with 2 large peeled roasted beets, ½ cup Greek yogurt, lemon juice and fresh dill.

With blender running, add vegetable stock until the puree reaches the consistency of soup. Season with salt and serve garnished with yogurt and a dill sprig.

Beet Risotto

Sauté small chopped onion in olive oil. Add Arborio rice and cook until lightly toasted. Add white wine and cook until evaporated. Add warm vegetable stock ½ cup at a time, stirring frequently, until rice is tender.

Add diced roasted beets, butter and grated parmesan and stir vigorously until risotto turns pink. Finish with salt, pepper and shaved parmesan.

Roasted Beet Salad with Arugula, Walnuts & Goat Cheese

Whisk together chopped shallots, fresh orange juice, balsamic vinegar, olive oil, salt and pepper.

Cut peeled roasted beets into wedges and marinate in vinaigrette for 15 minutes. Add arugula to beets and toss to combine. Top with toasted walnuts and crumbled goat cheese.

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Flatbread with Corn, Peppers & Goat Cheese

Roll out pizza dough and top with tomato puree. Top with corn kernels, roasted red bell peppers and thinly sliced red onion. Dot with goat cheese.

Bake in a 500°F oven until dough is crisp and cheese is melted. Garnish with fresh basil.

Barley Salad with
Grilled Corn

Slice summer squashes lengthwise into planks. Drizzle squash and shucked corn with olive oil and season with salt and pepper. Grill until tender. Dice squash and cut kernels from cob.

Whisk together champagne vinegar, olive oil, salt and pepper. Toss corn, squash and cooked pearled barley with vinaigrette and chopped mint
and dill.

Quick Corn Chowder

Sauté minced shallots in butter
until softened.

Add corn kernels, diced potatoes, chopped thyme, chicken or vegetable broth, salt and pepper; cook until potatoes are tender.

Stir in half-and-half and
chopped basil.

Corn Fritters

Cut kernels from 4 ears of corn; toss with 1 beaten egg, salt, pepper and 2 to 3 Tbs. flour.

Refrigerate batter 30 minutes.

Warm a thin layer of oil in a fry pan, drop in large spoonfuls of batter and cook, turning once, until golden brown.

Corn & Black Bean Salad

Toss corn kernels with black beans, sliced green onions, chopped cilantro, diced jalapeño, diced red onion, diced avocado and diced tomato.

Season with salt, lime juice, cumin, olive oil and red wine vinegar.

Mexican Street Corn

Shuck corn, rub with oil and season with salt.

Grill over high heat until tender and nicely marked.

Brush with mayonnaise, sprinkle with cayenne and roll in finely crumbled cotija or feta cheese; serve with lime wedges.

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Fennel Fritto Misto

Season flour with salt, pepper, cayenne and a large pinch of cornstarch.

Toss thinly sliced fennel and lemon wheels in the flour and fry until golden. Top with fennel fronds and serve with lemon wedges and aioli.

Shaved Fennel Salad

Whisk together orange juice, orange zest, lemon juice, a pinch of sugar, extra-virgin olive oil, salt and pepper.

Toss shaved fennel with segmented oranges, parsley leaves and vinaigrette. Top with shaved parmesan.

Braised Fennel

Sear quartered fennel until well browned. Set aside.

Sauté garlic and thinly sliced leeks with a pinch of saffron until tender. Return fennel to pan and add drained white beans, drained canned tomatoes, stock and simmer until fennel is tender.

Finish with lemon juice, chopped herbs and shaved parmesan.

Fennel Gratin

Place quartered and cored fennel in a buttered baking dish. Season with salt and pepper, and top with sautéed leeks, cream and grated parmesan.

Bake in a 375°F oven until fennel is tender and top is golden and bubbly.

Fennel Slaw

Whisk together apple cider vinegar, lemon juice, sugar, chopped fennel fronds, chopped parsley, olive oil, salt and pepper.

In a large bowl, toss together shaved fennel, shredded purple cabbage and julienned carrots, apples and radishes. Add vinaigrette and toss until well combined.

Flatbread with Caramelized Fennel

Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with caramelized fennel and grated pecorino romano.

Bake in a 500°F oven until dough is crisp. Garnish with fennel fronds.

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Sausage & Peppers

Sauté red onion slices and green and yellow bell pepper strips until softened and slightly browned.

Meanwhile, grill sausages until well marked and cooked through. Slice sausages in half lengthwise.

Place sausage halves on split rolls and top with onion and peppers. Serve with whole-grain mustard.


In a food processor, pulse roasted
red bell peppers with minced garlic, toasted almonds, sherry vinegar, seeded tomatoes, smoked paprika and salt until combined.

With the motor running, drizzle in olive oil until the mixture forms a chunky puree.

Serve alongside grilled steak and green onions.

Tricolor Pepper Salad

Toss strips of red, yellow and orange bell peppers with sherry vinegar, extra-virgin olive oil, and salt and pepper to taste.

Mound the peppers on salad plates and sprinkle with chopped fresh basil, sliced Kalamata olives and crumbled feta.

Serve as a starter or an accompaniment to grilled meat
or fish.

Preserved Peppers

Toss red bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Cut each pepper into 4 pieces and remove seeds.

Transfer to a glass jar and fill jar with chopped herbs, red pepper flakes and olive oil to cover. Use within 1 week.

Stuffed Peppers

Halve green bell peppers lengthwise and remove seeds. Toss with olive oil and salt and arrange cut side up in a baking dish.

Combine cooked rice and black beans with sautéed onion and garlic, ground cumin, chili powder, chopped cilantro, sliced green onions and salt. Mound mixture in pepper halves. Cover and bake at 350°F until tender, about 1 hour. Remove foil, top with cheese and bake 15 minutes more.

Roasted Pepper Crostini

Toss orange bell peppers with olive oil, salt and pepper. Broil or grill, turning occasionally, until charred all over. Let cool, then peel off charred skin. Remove seeds and cut into strips.

Spread goat cheese on crostini and top with pepper strips. Drizzle with olive oil and sprinkle with flake salt.

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