Recipes

If there is something we've learned from our trips to Greece and Italy, it's that the secret to classic dishes is keeping it simple. Fresh-pick...

If you've followed our culinary adventures, you know our goal is to inspire more people to become home chefs by sharing local, seasonal recipes ...

Since we do our best to eat locally and in season, our winter diet consists of mostly root vegetables and winter squash. Come spring, my body fier...

This dish is effortless and full of flavor. I would be surprised if it didn't make it in to your weekly rotation. While photographing the potatoes,...

It’s starting to feel a little like Spring, so Jonathan, the baker in our family, made these light, spongy Lemon Olive Oil cakes that will add a little sunshine to your day. Baking with heart healthy Healthy Harvest Greek olive oil will help your treats last longer and give them a fluffier texture. And these …

As part of our winter delivery, we always receive an abundance of potatoes and leeks. Leeks are a member of the allium family, or a relative of garlic and onions. They've got a silky, mild flavor and can be used in stir-frys, scrambles, and just about anywhere you'd use an onion. 

All you need is three simple ingredients for one quick and easy appetizer or side that will disappear before your eyes.  You might not believe som...

What a quick, fresh way to enjoy your farmer’s market veggies! Assemble your salad with greens, wedged tomatoes, sliced red onion, diced or sliced cucumber, green or black olives, and feta (We love locally made Haystack cheese!). Drizzle with lemon brine, olive oil, and finish with freshly cracked black pepper and oregano. Optional: Serve with …

Recipe Courtesy of Anne Oakley at Alchemical Yoga Olives and nuts marinated in extra virgin olive oil with rosemary, lemon zest, fennel seeds and hot pepper, is a savory, salty snack swirling with healthy fat, antioxidants, fiber, iron and copper. Plus, it’s a two-for-one recipe, in that you can eat the olives and nuts and …