What's for dinner?

These recipes are crafted to help you turn your Wanderment Farms box into effortless, nourishing meals. Each dish highlights what’s fresh this week and shows you exactly how to use every ingredient. Cook seasonally, reduce waste, and let the farm inspire your table.

  • Summer succotash with sweet corn, green beans and cherry tomatoes

    Summer Succotash with Corn & Green Beans

    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.
  • Roasted tomatillo and red pepper salsa in a bowl

    Roasted Tomatillo & Red Pepper Salsa

    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.
  • Watermelon salad with feta, mint and herbs

    Sugar Baby Watermelon & Carrot Salad

    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.
  • Roasted artichokes with lemon-parsley butter

    Roasted Artichokes with Lemon-Parsley Butter

    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.
  • Roasted beet, carrot, fennel and leek medley

    Roasted Beet, Carrot, Fennel & Leek Medley

    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.
  • Summer tomato, cucumber and melon salad with strawberries

    Summer Tomato, Cucumber & Melon Salad with Strawberries

    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.
  • Grilled corn and cherry tomato salad

    Grilled Corn & Cherry Tomato Salad

    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.
  • Sauteed green beans and greens

    Garlicky Chard, Kale & Green Beans

    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.
  • Braised artichokes with lemon

    Lemon-Braised Artichokes & Nectarine-Strawberry Salad

    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.
  • Fresh green beans for Rosemary Summer Squash and Green Beans

    Rosemary Summer Squash & Green Beans

    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.
  • Strawberry garden salad

    Strawberry Garden Salad

    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.
  • Stuffed bell peppers with peach salsa

    Stuffed Bell Peppers with Peach Salsa

    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.

  • Beet, Strawberry & Citrus Salad with Honey-Lemon Vinaigrette

    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.

  • Roasted Butterball Potatoes, King Trumpet Mushrooms & Garlic with Lemon 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.
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  • Lemongrass-Lime Stir Fry with Asian Greens & Watermelon Radish

    Ingredients

    • 2 stalks lemongrass (tender inner core minced)
    • 1–2 watermelon radishes, thinly sliced
    • 1 bunch Asian greens (bok choy, tatsoi, mustard greens), chopped
    • 3 cloves garlic, minced
    • 1" piece ginger, grated
    • Zest + juice of 1–2 limes
    • 2 tbsp soy sauce or tamari
    • 1 tbsp honey or maple syrup
    • 1 tbsp rice vinegar
    • 1–2 tbsp oil
    • Optional: chicken, shrimp, or tofu
    • Optional: sesame seeds, scallions, herbs

    Instructions

    • Prep lemongrass by discarding tough outer layers and mincing the tender core.
    • In a small bowl, whisk soy sauce, honey, lime juice, zest, and rice vinegar.
    • Heat oil in a large skillet; sauté lemongrass, garlic, and ginger until fragrant.
    • Add optional protein and cook until mostly done.
    • Add chopped Asian greens; cook 2–3 minutes until just wilted.
    • Add sliced watermelon radish and toss to soften slightly.
    • Pour in the lemongrass–lime sauce and cook 1–2 minutes to glaze.
    • Finish with a squeeze of fresh lime and top with herbs or sesame seeds.

    Serve over rice, noodles, or grains.

  • Roasted Sweet Potato & Butternut Squash with Herb-Lime Gremolata

    Ingredients

    • 1 large sweet potato, peeled + cubed
    • 1 small butternut squash, peeled + cubed
    • 2–3 tbsp olive oil
    • Salt + pepper
    • 1 small bunch fresh herb (parsley, cilantro, basil, or mint all work)
    • 1 clove garlic, finely minced
    • Zest of 1 lime (or lemon)
    • 1–2 tsp lime or lemon juice


    Instructions

    • Preheat oven to 425°F.
    • Toss cubed sweet potato and butternut squash with olive oil, salt, and pepper.
    • Spread on a baking sheet and roast 25–35 minutes, flipping once, until caramelized and tender.
    • While roasting, make the herb gremolata:
    • Finely chop the herb.
    • Mix with minced garlic, lime zest, and a squeeze of juice.
    • Add a pinch of salt.
    • When vegetables are done, toss them gently with the gremolata while warm.
    • Taste and adjust with extra lime, salt, or herbs.

  • Libby Holland's Easy pickled ginger/radishes

    Ingredients

    • 8oz ginger, sliced thinly
    • 2 cups rice vinegar
    • 2/3 cup granulated sugar
    • 3 tsp salt
    • 5 large radishes, thinly sliced
    • 2 small mason jars

    Instructions

    • Add vinegar, salt, and sugar to a saucepan. Heat until salt and sugar are dissolved.
    • Thinly slice ginger, ideally using a mandoline. If available, remove leaves off the stem and chop stems. Place in a bowl, and sprinkle lightly with salt. Let sit for 20 minutes.
    • Thinly slice radishes and place in one mason jar.
    • After 20 minutes, place salted ginger in separate mason jar.
    • Take boiling hot vinegar mixture and pour into each mason jar. Lid immediately and place in fridge
    • Let sit at least 24 hours before using.

  • Libby Holland's Fried Egg, Avocado, Bok Choy Rice Bowl with Ginger & Scallion Dressing

    Ingredients:

    Dressing:

    ◦ 1 small piece of fresh ginger

    ◦ 2 tbsp Rice vinegar

    ◦ 1 tbsp Maple syrup or honey

    ◦ 2 tbsp Soy sauce

    ◦ 2 green onions

    ◦ 4 tbsp Toasted sesame oil


    Bowl (makes 2 large bowls)

    ◦ 2 heads of bok choy

    ◦ 1 cup dry rice of choosing

    ◦ 1 avocado

    ◦ 2 eggs

    ◦ Green onion, chopped

    ◦ 2 tablespoons sesame seeds


    1. Prepare rice of choosing to instructions.
    2. Dressing: While rice is cooking, prepare dressing by adding all ingredients to a food processor, blending until smooth.
    3. Bowl: While rice is cooking, prepare bowl ingredients:
    • Chop 2 green onions
    • Peel avocado and slice
    • Fry 2 eggs sunny side up or over easy, keeping some yolk runny
    1. Steam bok choy for 2 minutes so it is lightly cooked.
    2. To plate, repeat for both bowls. Add rice to bottom of bowl and sprinkle one tablespoon of sesame seeds over rice.
    3. Add avocado, green onions, fried egg, and bok choy.
    4. Add generous amount of ginger scallion dressing to each bowl and toss.
    5. Enjoy!
    Watch Libby Make It! 

  • Caramelized Sunchoke & Eggplant Stir-Fry

    Ingredients

    • 2–3 eggplants, cut into long batons
    • 1 cup sunchokes, thinly sliced into coins (wash these well)
    • 4 cups Asian greens
    • 4 cloves garlic, thinly sliced
    • 1" ginger, julienned
    • 2 scallions, sliced (optional)

    Sauce

    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp honey or maple syrup
    • 1 tsp sesame oil
    • ½ cup broth or water
    • 1 tsp cornstarch mixed with 1 tbsp water (optional)

    Instructions

    1. Crisp the Sunchokes
      Heat a splash of oil in a large pan. Add the sunchokes in a single layer and let them brown. When they’re golden and crisp around the edges, remove and set aside.
    2. Velvet the Eggplant
      Add more oil if needed, then the eggplant and a pinch of salt. Cook until soft and lightly caramelized. Stir in the garlic and ginger until fragrant.
    3. Brighten With Greens
      Add the Asian greens and cook just until they wilt and turn glossy.
    4. Bring It All Together
      Return the sunchokes to the pan and pour in the sauce. Toss until everything is coated and slightly thickened.
    5. Serve
      Finish with scallions, sesame seeds, or a swirl of chili crisp. Serve warm over rice or noodles.
  • Libby Holland's Persimmon Galette Recipe

    Libby Holland's Persimmon Galette

    Ingredients:
    Dough/pre made pie crust.
    3 tbsp Lemon curd
    4 Fuyu Persimmons, sliced thinly
    1 Bartlett Pear sliced very thinly
    1 tsp Ground Cinnamon
    1 tablespoon Turbinado Sugar
    1 egg (for egg wash)

    Directions:

    Preheat oven to 400 degrees
    Thinly slice persimmons and pear
    Lay dough on parchment paper on baking sheet
    Starting in the center, spoon the lemon curd over the pie dough and work out toward the edges, leaving about 1.5 inches bare
    Alternating between pear and persimmon, arrange fruit over the lemon curd in a circular layer, working inwards like a spiral.
    Fold the edges over toward the center, making sure to create a shallow ‘boat’ with the dough.
    Brush the exposed fruit with a citrus marmalade.
    Brush the dough with egg wash and sprinkle turbinado sugar over the egg wash.
    Bake at 400 degrees for 25-30 minutes.

    Watch Libby make it! 
  • Persimmon Burrata Recipe

    Libby Holland's Persimmon Burrata

    Ingredients:

    • 1 Burrata
    • A container of microgreens
    • A few leaves of fresh mint
    • Handful of pomegranate seeds
    • 2 fuyu persimmons (should be crunchy)
    • Olive oil
    • Balsamic vinegar
    • Edible flowers (optional)

    Directions:

    Spread microgreens as a loose base for under the burrata. Thinly slice the persimmons and layer across the plate. Very thinly slice the mint. Tear the burrata across the plate. Layer on the mint, sprinkle pomegranate seeds, olive oil, vinegar, and add edible flowers for an extra flourish! Enjoy :-)

    Watch Libby make it!