Ingredients

• Roma tomatoes: 3 lbs, halved lengthwise
• Chives: 3 tbsp, chopped
• Garlic: 6 cloves, peeled and left whole
• Olive oil: 1/3 cup
• Sea salt: 1 tsp
• Cracked black pepper
• Basil or oregano: a few sprigs (optional)

Instructions

1. Heat the oven to 300F and line a large sheet pan.
2. Halve the romas lengthwise and lay them cut side up in a single layer.
3. Tuck the whole garlic cloves among them, drizzle generously with the olive oil, and season with the salt and plenty of pepper.
4. Roast 2 to 2 1/2 hours, until the edges have collapsed and caramelized and the whole kitchen smells like late summer.
5. Squeeze the softened garlic out of its skins and crush everything together with a fork, or pass it through a food mill for a silkier sauce.
6. Stir in the chives off the heat. It keeps a week in the fridge and freezes beautifully.

Ingredients

• Shiitake mushrooms: 8 oz, stems removed and sliced
• Green beans: 1/2 lb, trimmed and halved
• Swiss chard and kale: 1 bunch, stems removed and chopped
• Yellow peppers: 2, seeded and sliced
• Chives: 2 tbsp, chopped
• Garlic: 2 cloves, thinly sliced
• Olive oil: 3 tbsp
• Lemon: juice of half
• Salt and cracked pepper to taste

Instructions

1. Heat 2 tbsp of the olive oil in a wide skillet over medium-high heat until it shimmers.
2. Add the shiitakes in a single layer and leave them alone 4 minutes, until deeply browned on one side.
3. Add the green beans and sliced peppers and cook 5 minutes, until bright and blistered in spots.
4. Add the last of the oil and the sliced garlic and cook 1 minute more.
5. Add the chard and kale in batches, tossing until each handful wilts.
6. Off the heat, add the lemon juice and the chives. Season and serve warm.

Ingredients

• Acorn squash: 1, seeded and cut into wedges
• Golden beets: 3, peeled and cut into wedges
• Purple cabbage: 1/4 head, finely shredded
• Carrots: 2, grated
• Chives: 2 tbsp, chopped
• Olive oil: 4 tbsp
• Cider vinegar: 2 tbsp
• Honey: 1 tsp
• Flaky salt and cracked pepper

Instructions

1. Heat the oven to 425F and line a large sheet pan.
2. Toss the acorn squash and golden beets with 3 tbsp of the olive oil, salt and pepper, and spread in a single layer.
3. Roast 30 to 35 minutes, turning once, until the edges caramelize and a knife slides through easily.
4. Meanwhile toss the shredded cabbage and grated carrots with the vinegar, the last of the oil, the honey and a good pinch of salt.
5. Pile the warm squash and beets onto a platter and heap the slaw alongside.
6. Scatter the chives over everything and finish with flaky salt.

Ingredients

• Shiitake mushrooms: 8 oz, stems removed and sliced
• Swiss chard and kale: 1 large bunch, stems removed and chopped
• Chives: 3 tbsp, chopped
• Garlic: 2 cloves, thinly sliced
• Olive oil: 2 tbsp
• Butter: 1 tbsp
• Lemon: juice of half
• Soy sauce or tamari: 1 tsp (optional)
• Salt and cracked pepper to taste

Instructions

1. Wipe the shiitakes clean and slice them, discarding the tough stems.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the mushrooms in a single layer and leave them alone 4 minutes, until deeply browned on one side.
4. Toss, then add the butter and sliced garlic and cook 2 minutes more.
5. Add the chopped chard and kale in batches, tossing until each handful wilts.
6. Stir in the chives, the lemon juice, and the soy sauce if you are using it.
7. Season with salt and cracked pepper and serve warm.

Ingredients

• Summer squash: 2, sliced into half moons
• Green beans: 1 bag, trimmed
• Cherry tomatoes: 1 pint
• Parsley: 1/2 cup, chopped
• Chives: 2 tbsp, chopped
• Garlic: 2 cloves, thinly sliced
• Olive oil: 3 tbsp
• Lemon: juice of half
• Salt and cracked pepper to taste

Instructions

1. Heat the olive oil in a wide skillet over medium-high heat.
2. Add the green beans and cook 5 minutes, until bright and blistered in spots.
3. Add the summer squash and cook 4 minutes more, until just tender at the edges.
4. Add the cherry tomatoes and sliced garlic and cook 2 to 3 minutes, until the tomatoes begin to burst.
5. Off the heat, add the lemon juice and stir in the parsley and chives.
6. Season and serve warm or at room temperature.

Ingredients

• Butternut squash: 1, peeled and cubed
• Turnips: 3 small, halved or quartered
• Stonefruit: 2, cut into wedges
• Parsley: 1/2 cup, chopped
• Olive oil: 3 tbsp
• Honey: 1 tsp
• Lemon: juice of half
• Flaky salt
• Cracked black pepper

Instructions

1. Heat the oven to 425F and line a large sheet pan.
2. Toss the butternut and turnips with 2 tbsp of the olive oil, salt and pepper, and spread in a single layer.
3. Roast 20 minutes, until the edges are just beginning to color.
4. Add the stonefruit wedges, drizzle with the honey and the last of the oil, and roast 10 to 12 minutes more.
5. Squeeze the lemon over everything and scatter the parsley on top.
6. Finish with flaky salt and cracked pepper. Good warm or at room temperature.

Ingredients

• Butternut squash: 1, peeled and cubed
• Parsnips: 3, peeled and cut into batons
• Carrots: 1 bunch, cut into batons
• Sage: 10 leaves
• Garlic: 3 cloves, smashed
• Olive oil: 3 tbsp
• Honey or maple syrup: 1 tsp
• Salt and cracked pepper to taste

Instructions

1. Heat the oven to 425F and line a large sheet pan.
2. Peel and cube the butternut squash, then cut the parsnips and carrots into batons of a similar size.
3. Toss everything with the olive oil, honey, smashed garlic, salt and pepper.
4. Spread in a single layer with room between the pieces so they roast rather than steam.
5. Roast 25 minutes, then toss and scatter the sage leaves over the top.
6. Return to the oven 10 to 15 minutes more, until caramelized at the edges and the sage is crisp.
7. Taste, adjust the salt, and serve warm.

Ingredients

• Green beans: 1 bag, trimmed
• Tomatoes: 3, cut into wedges
• Green peppers: 2, sliced into strips
• Chives: 3 tbsp, chopped
• Basil: 1/2 cup leaves, torn
• Garlic: 2 cloves, thinly sliced
• Olive oil: 3 tbsp
• Red wine vinegar: a splash
• Salt and cracked pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the green peppers and cook 4 minutes, until softening and charred at the edges.
3. Add the green beans and cook 5 minutes more, until bright and blistered in spots.
4. Add the sliced garlic and the tomato wedges and cook 2 to 3 minutes, just until the tomatoes slump.
5. Off the heat, add a splash of red wine vinegar and stir in the chives.
6. Tear the basil over the top, season, and serve warm or at room temperature.

Ingredients

• Cantaloupe: half, cubed
• Radishes: 1 bunch, very thinly sliced
• Basil: 1/2 cup leaves, torn
• Chives: 2 tbsp, chopped
• Lime or lemon: juice of 1
• Olive oil: 2 tbsp
• Honey: 1 tsp
• Feta or ricotta salata: 1/2 cup, crumbled (optional)
• Flaky salt and cracked black pepper

Instructions

1. Cube the cantaloupe and spread it across a wide platter.
2. Slice the radishes as thinly as you can, ideally on a mandoline, and scatter them over the melon.
3. Whisk the lime juice, olive oil and honey together with a pinch of salt.
4. Drizzle over the salad and toss very gently so the radishes stay crisp.
5. Tear the basil over the top, then add the chives and the cheese if you are using it.
6. Finish with flaky salt and plenty of cracked pepper. Best within an hour of making.

Ingredients

• Sweet corn: 3 ears, kernels cut from the cob
• Green beans: 2 large handfuls, trimmed and halved
• Cherry tomatoes: 1 pint, halved
• Scallions: 4, thinly sliced
• Basil: 1/2 cup leaves, torn
• Garlic chives: 2 tbsp, minced
• Butter: 2 tbsp
• Olive oil: 1 tbsp
• Lemon: juice of half
• Salt and cracked pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Blanch the green beans 3 minutes, then drain.
2. Melt the butter with the olive oil in a large skillet over medium heat.
3. Add the corn kernels and cook 4 minutes, stirring, until they brighten and begin to caramelize.
4. Add the green beans and scallions. Cook 2 minutes more.
5. Add the cherry tomatoes and garlic chives. Cook just 1 to 2 minutes, until the tomatoes soften but hold their shape.
6. Off the heat, stir in the lemon juice and torn basil.
7. Season with salt and cracked pepper. Lovely warm or at room temperature.

Ingredients

• Tomatillos: 6, husked and rinsed
• Red pepper: 1 large, halved and seeded
• Scallions: 3, trimmed
• Garlic chives: 3 tbsp, roughly chopped
• Lemon: juice of 1
• Olive oil: 2 tbsp
• Cumin: 1/2 tsp, ground
• Honey: 1 tsp, if the tomatillos taste sharp
• Salt to taste

Instructions

1. Heat the broiler. Arrange the tomatillos, red pepper, and scallions on a sheet pan.
2. Broil 8 to 10 minutes, turning once, until blistered and blackened in spots.
3. Let cool slightly, then slip the skin off the pepper and discard it.
4. Pulse everything in a food processor with the garlic chives and lemon juice. Keep it a little chunky.
5. Stir in the olive oil, cumin, and honey if needed. Salt to taste.
6. Serve with chips, over eggs, or spooned onto anything off the grill. Keeps five days.

Ingredients

• Sugar baby watermelon: 4 cups, cubed
• Carrots: 2, shaved into ribbons
• Basil: 1/2 cup leaves, torn
• Garlic chives: 2 tbsp, minced
• Lemon: juice and zest of 1
• Olive oil: 3 tbsp
• Feta: 1/2 cup, crumbled (optional)
• Flaky salt
• Cracked black pepper

Instructions

1. Cube the watermelon and spread it out on a wide platter.
2. Use a peeler to shave the carrots into long ribbons. Scatter them over the melon.
3. Whisk the lemon juice, zest, and olive oil together with a pinch of salt.
4. Drizzle the dressing over the salad and toss very gently.
5. Top with the torn basil, garlic chives, and feta if you are using it.
6. Finish with flaky salt and cracked pepper. Best within an hour of making.

Ingredients

• 2 fresh artichokes
• 1 lemon, halved
• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat oven to 425F. Trim the artichoke tops and stems, halve lengthwise, and scoop out the fuzzy choke.
2. Rub all cut sides with lemon to keep them from browning.
3. Toss with olive oil, salt, and pepper, then place cut side down on a baking sheet.
4. Roast 30 to 35 minutes, until tender and golden at the edges.
5. Stir together the melted butter, garlic, parsley, and a squeeze of lemon.
6. Drizzle the warm lemon-parsley butter over the artichokes and serve right away.

Ingredients

• 1 bunch Chioggia beets, wedged
• 1 bunch carrots, cut into sticks
• 1 fennel bulb, sliced
• 1 leek, sliced
• 3 tbsp olive oil
• 1 tsp honey
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat oven to 400F and line a large sheet pan.
2. Toss the beets, carrots, fennel, and leek with olive oil, honey, salt, and pepper.
3. Spread in a single layer, giving everything room to caramelize.
4. Roast 30 to 40 minutes, tossing once, until tender and lightly browned.
5. Scatter with fresh parsley and a pinch of flaky salt before serving warm.

Ingredients

• 2 ripe tomatoes, wedged
• 2 cucumbers, sliced
• Half a cantaloupe, cubed
• 1 pint strawberries, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Handful of fresh parsley or mint
• Salt and pepper to taste

Instructions

1. Combine the tomatoes, cucumbers, cantaloupe, and strawberries in a large bowl.
2. Whisk the olive oil and lemon juice with a pinch of salt.
3. Pour the dressing over and toss very gently.
4. Finish with torn parsley or mint and a little cracked pepper.
5. Serve chilled on a hot summer afternoon.

Ingredients

• Corn: 3 ears, grilled
• Cherry tomatoes: 1 pint, halved
• Cucumber: 1, diced
• Scallions: 3, sliced
• Mint: a handful, chopped
• Lemon: juice of 1
• Olive oil: 2 tbsp
• Salt and pepper to taste

Instructions

1. Grill or char the corn, then slice the kernels off the cob.
2. Toss the corn with cherry tomatoes, cucumber, and scallions.
3. Add chopped mint, a squeeze of lemon, and a drizzle of olive oil.
4. Season with salt and pepper and serve at room temperature.

Ingredients

• Swiss chard / kale: 1 bunch, chopped
• Green beans: 1 bag, trimmed
• Garlic chives: 1 bunch, chopped
• Olive oil: 2 tbsp
• Lemon: juice of 1
• Salt to taste

Instructions

1. Heat olive oil in a large skillet; add green beans and cook 4–5 minutes until bright.
2. Add the chopped chard and kale; cook 3–4 minutes until wilted.
3. Stir in garlic chives and cook 1 minute more.
4. Finish with lemon juice and salt; serve warm.

Ingredients

• Artichokes: 2–4, halved and trimmed
• Lemons: 2
• Garlic chives: a few, chopped
• Olive oil: 3 tbsp
• Nectarines: 2, sliced
• Strawberries: 1 pint, halved
• Mint: a few leaves, torn
• Honey: a drizzle

Instructions

1. Braise the artichokes in olive oil, water, the juice of 1 lemon, and garlic chives 20–25 minutes until tender.
2. Toss the sliced nectarines and strawberries with torn mint and a drizzle of honey.
3. Serve the warm artichokes with the fruit salad and lemon wedges.

Ingredients

• Summer squash: 2–3, sliced
• Green beans: 1 bag, trimmed
• Rosemary: 1 sprig, minced
• Garlic chives: 1 small bunch, chopped
• Olive oil: 2 tbsp
• Lemon: a squeeze
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add green beans; cook 4–5 minutes until bright and blistered.
3. Add squash and rosemary; cook 4–5 minutes until tender-crisp.
4. Toss in garlic chives and season with salt and pepper.
5. Finish with a squeeze of lemon and serve warm.

Ingredients

• Mixed greens: 1 bag
• Microgreens: 1 clamshell
• Strawberries: 1 basket, sliced
• Cucumbers: 1, sliced
• Cherry tomatoes: 1 pint, halved
• Olive oil: 2 tbsp
• Balsamic: a drizzle
• Flaky salt to taste

Instructions

1. Pile mixed greens and microgreens in a large bowl.
2. Top with strawberries, cucumber, and cherry tomatoes.
3. Drizzle with olive oil and balsamic.
4. Season with flaky salt and toss gently to serve.

Ingredients

• Green bell peppers: 4, tops removed
• Carrots: 1 bunch, diced
• Cooked rice or quinoa: 1 cup
• Rosemary: 1 sprig, minced
• Garlic chives: chopped
• Olive oil: 2 tbsp
• Peaches: 2, diced (for salsa)
• Lime and salt: for salsa

Instructions

1. Heat oven to 375°F.
2. Cook carrots in olive oil until soft; stir in rice, rosemary, garlic chives, and salt.
3. Stuff the peppers and set in a baking dish with a splash of water.
4. Cover and bake 30–35 minutes until peppers are tender.
5. Toss diced peaches with lime and salt.
6. Spoon the peach salsa over the peppers and serve.

Ingredients

• Mixed greens
• 2–3 roasted beets, sliced
• 1 cup strawberries, halved
• 2 Cara Cara oranges, peeled and sliced
• 1 avocado, sliced
• Fresh mint, torn

Honey-Lemon Vinaigrette

• Zest + juice of 1 lemon
• 1½ tbsp honey
• ¼ cup olive oil
• Salt & pepper

Instructions

1. Toss greens with a light drizzle of vinaigrette.
2. Arrange beets, strawberries, orange slices, and avocado over the greens.

Ingredients

• Butterball potatoes, halved or quartered
• King trumpet mushrooms, sliced lengthwise
• 3 cloves garlic, smashed
• Olive oil, salt & pepper
• Swiss chard or spinach
• Zest of ½ cara cara orange (optional)

Instructions

1. Heat oven to 425°F. Toss potatoes and mushrooms with olive oil, salt, pepper, and garlic. Roast 25–30 minutes until golden and crisp.
2. While roasting, quickly sauté chopped chard or spinach in olive oil just until wilted. Season with salt and a squeeze of citrus.
3. Plate roasted vegetables over the greens. Finish with orange zest or a drizzle of olive oil.