Easy Recipes With Natural, Healthy Ingredients
Pad Krapow
Adapted from Chef John at Allrecipes.com
Vegan Roasted Delicata Squash with Spicy Cumin Crema
Vegan Roasted Delicata Squash with Spicy Cumin CremaAbby Jenkins
Classic Margarita
As with all of our cocktail recipes, this can easily be adjusted to your personal taste. We like it more on the tart side, than sweet which explains the 1:1 ratio of tequila to lime juice. This is a great recipe to batch and make in a pitcher!Michael and Rebecca Winik
Fondue for Two
This dish combines our favorite cheese - Harbison - with the fun of fondue! No need to mess with a pot and bread slices that get lost. With it's wrapping ofAdapted from Greg Baxtrom
Buffalo Shrimp Lettuce Wraps
We love this as a quick and fun weeknight family meal, but it is versatile to serve a crowd. We love that the shrimp is a nice compliment to the favors of buffalo sauce with crisp butterhead lettuce and carrots. In our household, Momo's Yuzu Jalapeno dressing is the perfect substitution for blue cheese dressing normally served with buffalo wings.Rebecca Winik
Truffle Roasted Potatoes
Michael Winik
Jean-Georges x Norwich Meadows Vegetable Heaven Box
This kit is curated by Jean-Georges and the abcV team to bring to you the flavors of abcV and features peak-season produce from Norwich Meadows Farm. It includes a mix of prepared items and the best raw ingredients for you to cook. We hope you enjoy this 100% plant based grill kit inspired by our kitchen at abcV and Norwich Meadows Farm. Since we opened the restaurant in 2016, and long before, we have been big fans of Zaid and Haifa Kurdieh, and their work in upstate NY's Chenango County. We are forever inspired by their commitment to exceptional quality and variety, and their stewardship of the soil and community around them. Thank you for joining us on this journey from the field, to our kitchen, and into your home. With gratitude, Jean-Georges and Neal HardenJean-Georges Vongerichten
Rolo's X Norwich Meadows Burger and Grill Kit
For a show-stopping family style party spread, grab the Rolo's x Norwich Meadows Burger and Grill Box kit for a varied and delicious family meal. This grand grill platter has a little bit of everything for everyone. A note on timing: We recommend cooking the vegetables in the order listed below. They are listed from longest preparation time to shortest. While everything will taste great room temperature, serving the summer squash and beans fresh and warm off the grill will take your platter to the next level.Rolo's of Ridgewood, NY
Easy Tofu Teriyaki
In this easy preparation, the tofu is the perfect base for flavorful teriyaki flavors. We make a whole brick of tofu and then use it for lettuce wraps, rice or grain bowls, or salads! Some of favorite toppings include matchstick sliced carrots, scallions, lemongrass sauce, and/or sriracha.Sofrito y Salsa
Easy Lemongrass Chicken
This easy chicken recipe can be enjoyed in lettuce wraps, on a rice or grain bowl, or as a salad topping! Some of our favorite accoutrements include additional lemongrass sauce, shredded carrots, sriracha, and/or parsley.Sofrito y Salsa
Easy Roasted Sweet Potato
This simple preparation of roasted sweet potato tastes delicious in a variety of dishes and toppings. Some of our favorites include lettuce wraps, rice or grain bowls, or tacos, and we like it paired with radishes, parsley, hummus, and/or avocados!Sofrito y Salsa
Easy Southeast Asian Ground Beef
This simple preparation of ground beef references the great flavors of Southeast Asia and can be used as a filling for lettuce wraps, rice or grain bowls, or tacos! Some of favorite toppings include matchstick sliced carrots, cilantro, sesame seeds, and/or sriracha.Sofrito y Salsa
Connecticut Lobster Rolls
Some people will fight for days that Connecticut-style lobster rolls are better than the traditional Maine-style. And while we are equal opportunity lobster roll eaters, we are particularly proud of this version.Adapted from Food Network
Potato and Carrot Soup
Often called by it's French name, Potage Crécy, this is a perfect soup for showcasing two cornerstones of winter vegetables, carrots and potatoes. But it could be served cold over the summer using new potatoes and bunched carrots. This year-round soup is rich without being too heavy. And the smell of shallots cooking in butter is almost reason enough to make a pot!OurHarvest
Pork Belly for Ramen
OurHarvest
Pasta with Limone
This pasta is the bright cousin of cacio e pepe pasta. It is buttery and cheesy with a brightness from the lemon zest. Just don’t forget to add pasta water to the sauce – the best trick to getting a velvety sauce without using cream.Adapted from Serious Eats
Chimichurri Shrimp with Spinach
Rebecca and Mike Winik
Tomato and Mozzarella Salad
OurHarvest
Corn Cacio e Pepe
OurHarvest
Grilled Spring Onions with Romesco Sauce
This traditional Spanish side dish is as simple as it is delicious. Pro tip: don't worry if the outside burns - just peel that layer off and enjoy the sweet center.Haven's Kitchen
Roasted Sweet Potatoes with Chimichurri
Haven's Kitchen
Berry Pancakes
Light and fluffy, these pancakes are worth getting out of bed for! Feel free to use whatever berries you prefer. And in the event that it is not berry season, feel free to use frozen - just be sure to thaw them in advance.OurHarvest
Vegan Pizza
Haven's Kitchen
Farro Bowl with Chicken and Chimichurri Sauce
A delicious grain bowl featuring farro, topped with sliced chicken and drizzle of Herby Chimichurri sauce from Haven's Kitchen. Note: the chicken can also be marinated in the sauce for a few hours before roasting it for added flavor.OurHarvest
Grilled Peach and Tomato Bruschetta
Grilling cherry tomatoes and peaches to the point of almost burnt concentrates their sweetness, while adding a nice charred flavor. Once grilled, simply drop the peaches and tomatoes on a piece of garlicky, toasted bread, and you are guaranteed to win a lot of friends at your summer BBQ. This dish can serve as a great appetizer or side dish.Michael Winik
Grain Bowl with Farro, Chickpeas and Arugula
A perfectly balanced dish with protein from the sprouted chickpeas, whole grains and vegetables, this recipe is perfect for vegans and omnivores alike. Hot tip: although the sprouted chickpeas are ready-to-eat, we recommend boiling them in salted water for about 5 - 10 minutes to soften.OurHarvest
Tofu Satay Quinoa Bowl
With this healthy, Thai-inspired grain bowl, take out will become a thing of the past. This is a great weeknight meal that also makes for great leftovers the next day. Pro tip: when stir-frying, cook each ingredient separately and never overcrowd the pan to ensure a faster and more evenly cooked product.OurHarvest
Charred Chimichurri Tomatoes
This simple side dish takes minutes to prepare and is a great way to enjoy peak season tomatoes! Developed by Haven's Kitchen, it features their delicious Herby Chimichurri Sauce.Haven's Kitchen
Watermelon Radish, Feta & Lentil Salad
A filling, healthy salad, this works beautifully as a side dish and is also a perfect weekday lunch idea. It is also very flexible - feel free to use different kinds of radishes depending on what is available. Shallots and spring onions can be substituted for the red onions, and you can include whatever green herbs you prefer as dill and cilantro would also work well.Seed + Mill
Summery Snow Pea Salad with Lemon Tahini Dressing
The beauty of this salad is that you can substitute whatever spring and summer veggies you want. Don't have snow peas on hand? Use asparagus instead! If you would prefer arugula or radicchio - swap it out or add it to the spinach. Whatever variation you prefer will surely be delicious.Seed + Mill
Grilled Peach & Tahini Overnight Oats
This is a healthy and satisfying breakfast that will keep you full for hours. Plus, it can be used with different types of fruit depending on the season. Apples (as pictured) and apricots work equally well!Seed + Mill
Roasted Root Veggies with Lemony Tahini
Seed + Mill
Roasted Carrots
Ashton Keefe
Bitter Greens Salad
Ashton Keefe
Herb Salmon
Ashton Keefe
Roasted Radish & Strawberry Salad
Ashton Keefe
Roasted Artichokes
Ashton Keefe
Newport Steak with Swiss Chard
Ashton Keefe
Lemon Pudding
Ashton Keefe
Steak Sandwiches
Rebecca Beyer Winik and Sarah Zilinski
Pigs in a Blanket
Michael Winik
Vietnamese Chicken Wings
Adapted from Andy Ricker
Palak's Fried Chicken
This recipe, created by The Next Food Network Star's Palak Patel, helped drive her victory on the first episode of season 14. Chef Palak, an OurHarvest customer, was gracious enough to share this absolutely delicious recipe with us. The chicken is perfectly crispy, juicy, and flavorful - it's pretty much the fried chicken of your dreams!Palak Patel
Ratatouille (Confit Byaldi)
This elegant and flavorful dish screams summer, featuring the very best of the season's harvest. It is a bit involved, but the beautiful and absolutely delicious results can't be beat. Bonus: it is the recipe on which the famous name-sake dish in the movie Ratatouille is based, so your kids might actually love it too!Adapted from a recipe by Thomas Keller
Gabe's Rutabaga Salad
Michelin-starred chef Gabe McMackin of the Finch has created this incredible dish featuring hyper-seasonal produce from Norwich Meadows Farm. When cooked, the rutabaga has a mild flavor with the texture of pasta that is perfectly balanced by the sweetness of spinach and spring onion, the bitterness of the dandelion greens, and the tang of farmers cheese and lemon. Asparagus and edamame add some excellent texture and flavor to an already nutritious dish. This "salad" comfortably feeds four as a starter or two as an entree.Gabe McMackin
Roasted Salmon with Ramp Pistou
Adapted from a recipe by Alison Roman
Spring Cleanse Salad
Spring clean your diet with this simple salad recipe from OurHarvest Brand Ambassador, Carlyn Rosenblum, MS, RD. Carlyn is the founder of MTHR Nutrition, a concierge nutrition service for women and families during pre-conception, pregnancy and postpartum. Her salad recipe includes the best - and most delicious - ingredients to support a healthy liver and kidney, aiding in effective detoxification that will help you feel great this Spring!Carlyn Rosenblum, RD, MS
Acorn Squash with Quinoa and Lentils
Dr. Ronit Kalman of Smart Life Health Coaching
Farro with Pistachios
From nutrition expert and author Brooke Alpert's new book,The Diet Detox, this high-fiber dish is the perfect healthy side dish for any holiday meal. Since farro has a natural nutty flavor, it pairs well with the chopped pistachios. Be sure to check out Brooke's specially curated bundles for OurHarvest that includes products she recommends to clients for a healthy and balanced diet.Brooke Alpert, The Diet Detox
Maple Bourbon Ham
Brooklyn Cured
Jeff's Famous Latkes
These latkes are perfection. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.Jeff Winik
Green Bean Casserole
We couldn't imagine Thanksgiving without a Green Bean Casserole and this one is as good as it gets.Adapted from Bon Appetit
Red-Wine-Braised Turkey Drumsticks
If you are like us and think the drumsticks are the best part of the turkey, this is the recipe for you. Not only is it foolproof, but the recipe also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)Adapted from J. Kenji Lopez
Turkey Porchetta
If cooking a whole bird isn't in the cards this year, this recipe is an incredible alternative. Prepared in the traditional Italian porchetta-style, the breast meat is butterflied, rubbed with fresh herbs and spices, and tightly rolled in its own skin. The result is an easy-to-slice and serve (bone-free!) main that is juicy and delicious.Adapted from J. Kenji Lopez
No Cook Cranberry Sauce
This no cook cranberry sauce is remarkably delicious and extremely simple to make. It is the perfect balance of sweet and tart.Adapted from a recipe by Daniel Humm
Shallot Confit
This very easy recipe can serve as a delicious and versatile side dish to pretty much any meal. The amazingly flavored oil and resulting shallots can also be used as ingredients in other dishes to give them a little burst of sweet oniony flavor. This can be stored in the fridge in an airtight container for several weeks.Adapted from a recipe in the Gjelina Cookbook
Roasted Acorn Squash with Beet Muhammara
Created by Chef Nicole Craft, this dish highlights two peak season produce items - acorn squash and beets - and is the perfect accompaniment to any autumn dinner. Muhammara is also incredibly versatile and can be plated alongside other roasted vegetables like cauliflower or stand alone as a substitute for hummus to kick off any dinner party.Chef Nicole Craft
Tuna and Avocado Salad
This healthy and filling salad is the perfect lunch or quick dinner recipe. It is easy to make, healthy and super delicious. And it pairs very well with a glass of crisp, white wine!Recipe adapted from Ina Garten
Andalusian Gazpacho
This recipe is from Sara Ansari, a Manhattan-based & Paris-trained pastry chef. She brought this very special recipe back from her travels through Spain almost 15 years ago. It is an easy, no cook way to take full advantage of peak tomato season and the perfect dish for a hot summer day.Sara Ansari, @twissmanor
Pasta with Sungold Tomatoes
This very simple pasta is remarkably delicious - in fact it may be the most delicious pasta we have ever made. It really is the perfect way to feature the summer sungold tomato bounty.Adapted from a recipe by Mario Batali
Rhubarb Cake
Adapted from Smitten Kitchen
Spicy Margarita
As with all of our cocktail recipes, this can easily be adjusted to your personal taste. We like it more on the tart side, than sweet which explains the 1:1 ratio of tequila to lime juice. This is a great recipe to batch and make in a pitcher!Michael and Rebecca Winik
Side of Salmon with Lemon and Herbs
Perfect for a party or big group, this salmon is beautiful, flavorful, and remarkably easy to make!Michael Winik
Sheet Pan Frittata
The beauty of this recipe is that you can use whatever fillings you want and it will work well. Just have them prepped in advance, toss onto the sheet pan and pour the eggs over.Michael Winik
Creme Brulee French Toast
Rich, decadent, and EASY, this will be the best french toast you have ever made, we promise! Just note that the prep is done the night before baking.Adapted from a recipe by Melissa Clark
Slow-Cooker Moroccan Chicken Stew
Adapted from Food Network
"Sweet" Uncle Mike's Tortilla Soup
Adapted from Food & Wine and Uncle Michael
Irish Soda Bread
Adapted from a recipe by Ina Garten
Hamantaschen
Adapted from a recipe by Dawn Perry
Cauliflower Pizza
Adapted from Detoxinista.com
Black Bean Soup with Cumin Crema
Adapted from a Recipe by Smitten Kitchen
Salmon Salad with Lemon Basil Dressing
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon. Pro tip: This can easily be baked (at 425° for about 12 - 15 minutes) in a skillet in the oven if you do not have a grill.Recipe Adapted from Jessica Gavin
Sheet Pan Chicken with Roasted Vegetables
Sheet pan dinners are the ultimate one-pan meal. They can easily be adapted to please picky eaters, involve mostly hands-off cooking, and turn out reliably satisfying results.Adapted from a Recipe by Meghan Splawn
100 Year Old Meatballs
Adapted from a Recipe by Michael Maroni
Bolognese Sauce
Adapted from a recipe by Marcella Hazan
Dona Chai Dark & Stormy
Dona Chai
Dona Chai Pancakes
Dona Chai
Cream of Fresh Tomato Soup
Adapted from a recipe by Ina Garten
Spicy French 75
This French 75 is kicked up by adding a chili infused simple syrup for just a hint of spice. If heat isn't your thing, you can replace the chili simple syrup with just plain simple syrup, for a classic French 75. It is one of my all time favorite party drinks.Michael Winik
Dark Chocolate Mousse
Adapted from a Recipe by Thomas Keller and Jeffery Cerciello
Baked Spinach
Recipe Adapted from a Recipe by Smitten Kitchen
Sea Scallops with Bay Leaf Brown Butter
This recipe is fast, easy, and incredibly delicious. It is perfect for any night you want to treat yourself to something restaurant quality delicious, without the hassle!Michael Winik
Lobster Cocktail
This dish will literally only take you a couple of minutes to prepare and will absolutely wow anyone you present it to. Best of all, no cooking required!Michael Winik
Oatmeal Lace Cookies
Recipe Adapted from Add a Pinch
Guacamole
Rebecca Beyer Winik
Serious Potato Skins
Adapted from a Recipe by Sam Sifton
Perfect Blueberry Muffins
Adapted from Smitten Kitchen
Lemon Bars with Olive Oil and Sea Salt
Adapted from a recipe from Melissa Clark
Homemade Popcorn with Stinky Salt
Adapted from a recipe from Elise Bauer
Fried Buffalo Wings
Michael Winik
Fully-Loaded Nachos
Nachos are one of our all time favorite party foods. Completely customizable depending on your taste, the recipe below isn't so much a recipe, as a general guide.Michael Winik
Lemon Chicken Breasts
Adapted from a recipe from Ina Garten
Meyer Lemon Yogurt Cake
Adapted from a recipe from Ina Garten
Hot Buttered Rum
In our book, there is no better winter cocktail than a hot buttered rum. A few simple tweaks elevate this from a fantastic quick cocktail, to the sublime. A high quality brown butter and a black pepper simple syrup are the keys!Blank Slate Kitchen
The Angry Bee
Lemon and chili, a classic match in the kitchen, are just as cute a couple when they step out to the bar. The bright fresh heat of Bird’s Eye Chili Rich Simple Syrup, sunny lemon juice, and a good gin are all you need!Blank Slate Kitchen
Ginjan Mule
This West African take on a traditional Moscow Mule features Ginjan, a juice featuring fresh ginger, pinapple juice, and vanilla.Michael Winik
World Peace Cookies
These super chocolaty cookies created by Dorie Greenspan are so good, one recipe may not be enough!Adapted from a recipe by Dorie Greenspan
Panettone Bread Pudding
Simple to make and decadent, this is an ideal dessert for your Christmas meal.Adapted from a recipe by Giada de Laurentiis
Chicken Soup
There is nothing quite like homemade chicken soup on a frigid day and making it is pretty easy. The best part is that whatever you don't immediately use can be easily frozen and reheated on demand all winter long!Adapted from a recipe in the NY Times
Baked Ziti
Rebecca Beyer Winik
Chicken Parmigiana
This recipe produces incredible results on a dish that everyone loves. It is a can't miss way to feed a group!Adapted from a recipe by Melissa Clark
Parmesan-Roasted Cauliflower
Adapted from Bon Appetit
Roasted Butternut Squash Salad
Adapted from Ina Garten
Honey Roasted Carrots
Adapted from Sheila Lukins, Epicurious
Brussels Sprouts with Bacon
Adapted from myrecipes.com
Cornbread Dressing with Chicken Sausage
We call this "dressing" instead of stuffing because our cornbread is quite delicate and crumbly, so when tossed with all of the ingredients at the end, it lost a bit of its shape. But it didn't lose its flavor! This dressing is on the sweeter side, which we loved alongside the other more savory and salty Thanksgiving side dishes.Adapted from Anne Burrell
Leg of Lamb with Garlic and Rosemary
Adapted from a recipe in Gourmet Magazine
Crispy Roasted Shiitakes
Adapted from Martha Stewart
Pear and Parsnip Soup
Adapted from Daniel Humm
Brown Butter Cornbread
Adapted from Melissa Clark, The New York Times
Contagious Kale Salad
Adapted from Bon Appetit
Apple Cider Sangria
It’s sweet, it’s spiced, and it’s fruity, but it still packs a punch. This sangria a great drink to start out with at a fall dinner party, and being that Thanksgiving is the Super Bowl of fall dinner parties, we think this is the perfect way to kick off the festivities on Thursday. And for those of you who aren’t cooking this holiday, why not show your family how thankful you are for them by arriving at your aunt’s or brother’s or son’s or mother’s house with a batch of apple cider sangria, rather than just a plain old bottle of wine? This recipe takes no more than 10 minutes to whip up, so in very little time and with very little effort, you could be the star of Thanksgiving by not even turning on your oven. We do suggest that you plan a little in advance though with this recipe. It benefits from an overnight stay in the fridge.Courtesy of Crave Fishbar
Mashed Yellow Turnips with Crispy Onions
This amazing side dish brings out the natural sweetness of one of winter’s most readily available seasonal vegetables - turnips. Turnips tend to be underappreciated relative to other winter root vegetables. When cooked, they have a sweetness that doesn’t overpower a very mild, radish-like bite. In this preparation, we combine mashed turnips with whole milk and butter, then top them with fried onions to add a little crunchiness to a perfectly textured creamy mash. Serve them with a simple grilled steak or braised short ribs for a rich and hearty winter meal.Adapted from a recipe by Ina Garten
Sweet Potato Souffle
Adapted from a recipe by Martha Rose Shulman at the New York Times
Kale, Turkey Sausage, and Apple Stuffing
Adapted from a recipe by Jeff Gordinier at The New York Times
Garlic Thyme Smashed Potatoes
OurHarvest
Creamed Kale
Adapted from Tyler Florence
Maple Mashed Sweet Potatoes
Adapted from Karen Baar, New York Times
Mac and Cheese
Rebecca Beyer Winik
Whole Roasted Tenderloin
Simple and very elegant - a tenderloin is an ideal way to impress the guests at your dinner party or holiday meal. What makes this recipe particularly great is how quickly it all comes together - a little seasoning and a quick high heat roast results in a perfectly cooked, incredibly delicious meal.Adapted from a recipe by Ina Garten
Bone-In Center-Cut Pork Roast
This roast is both very elegant and super juicy and tasty, an ideal centerpiece to any dinner party or holiday. The cooking method outlined here is effectively low and slow, and then quickly finished with a sear to crisp and brown the edges. This will create meat that is consistently juicy from edge to edge with a perfect crust. In terms of seasoning, anything works well - from a simple salt and pepper dry rub to a garlicky, herb filled paste.Adapted from a recipe by Serious Eats
Cheesy Hasselback Potatoes
Cheesy, rich, crispy, and creamy, these potatoes have it all. If leftovers are something you want, don't make these - no matter how big the pan, they always seem to disappear. Tip: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes will. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.Adapted from a recipe by Emily Weinstein at The New York Times
Mashed Potatoes with Creme Fraiche
This rich, tangy mashed potato is very easy to make and has the perfect creamy texture. We prefer creme fraiche to sour cream as it has a thicker texture and richer flavor. Using Adirondack blue potatoes when in season will also give your tablescape a beautiful splash of color.Rebecca Beyer Winik (inspired by a dish by Ina Garten)
Pumpkin Spice Sangria
The perfect fall cocktail should be warming and slightly sweet with a bit of spice. This sangria fits the bill, with bourbon, pumpkin spice, and maple syrup complementing the apple cider, fall fruit, and white wine.Michael Winik
Herb Butter Turkey
We have tested lots and lots of different turkey recipes, and none have come out as consistently juicy and delicious as this one. In fact, we can confidently say that it was the very best turkey we have ever had. Of course, it doesn’t hurt that there was butter involved. A lot of it, actually. But a little bit of decadence can’t hurt on a special occasion like Thanksgiving, right? The butter, combined with lots of chopped fresh herbs, salt, pepper, and some chicken stock for basting makes for a crispy crust, juicy meat, and a rich pan gravy.Adapted from a recipe by Tom Colicchio
Butternut Squash and Apple Soup
It’s nice having a dish to serve as an appetizer or side that (1) can be made well in advance, (2) doesn’t require oven space for reheating, and (3) is easy to make and delicious to eat. This butternut squash and apple soup not only fulfills these three categories, but it also gets bonus points for showcasing some of fall’s best produce - bringing some incredible spicy and sweet flavors to the Thanksgiving table amidst an overly savory and otherwise indulgent meal.Adapted from a recipe by Ina Garten
Roasted Brussels Sprouts
We know, we know, you hate Brussels sprouts. You were probably tortured into eating eating mushy and bitter sprouts because they were "healthy." This recipe is guaranteed to change your mind. Easy to make, roasting brings out the sprouts' natural sweetness (yes, they can be sweet). Even the kids will like them, we promise!Michael and Rebecca Winik
Cauliflower Puree
I think this might be the most perfect Thanksgiving side dish you can imagine. 1. It is almost impossible to mess up, as it has just five ingredients. 2. It is insanely decadent, which is just fine by us on Thanksgiving. 3. It is ridiculously delicious.Adapted from a recipe by John Besh
Stuffed Cheese Pumpkin
Adapted from a recipe by Daniel Boulud
Split Chicken with Sumac and Thyme
OurHarvest
Blueberry-Chia Seed Jam
Adapted from bonappetit
Best-Ever Grilled Cheese
Adapted from bonappetit
Michelada
Michael Winik
Grilled Shrimp Skewers
Michael Winik
Salmon Tacos
Rebecca Beyer Winik
Whole Roasted Cauliflower
Adapted from Food Network
Caprese Pasta Salad
This recipe is ideal for a group, especially when super sweet sungold or cherry tomatoes are in peak season. The best part - it can be made ahead and served at room temperature, so there is limited fuss when your guests arrive. We would suggest making extra for leftovers, but no matter how much we make, we can't seem to accomplish that goal!Adapted from "Bite Me!" Cookbook
White Peach and Yogurt Popsicles
Adapted from supperatsix.com
Easy Blackberry Cake
Adapted from Smitten Kitchen
Zucchini Flan
Adapted from NY Times
Fresh Peach Cake
Adapted from Ina Garten
Swirled Berry Yogurt Popsicles
Yield: 10 popsicles, which hold about 1/3 cup liquid eachAdapted from Smitten Kitchen
Blueberry Ricotta Galette
Adapted from Smitten Kitchen
Kitchen Clambake
Adapted from Ina Garten
Peach-and-Blackberry Crisp
Adapted from a recipe by Food and Wine
White Peach Sangria
Rebecca Beyer Winik
Marinated Chicken Thighs
These chicken skewers have become the most requested dish in our backyard BBQ's. You can use bonesless skinless breasts or thighs depending on your preference for white or dark meat. Be sure to serve them with Rebecca's sesame noodle (recipe also available on the OurHarvest site) and a side of kimchi. Your guests will thank you.Michael Winik
Tomato Crostini with Feta
OurHarvest
Chocolate-Dipped Strawberries
Adapted from foodnetwork.com courtesy of Ina Garten
Pasta with Spinach and Lemon Dressing
Adapted from a recipe on epicurious.com
Red, White, and Blue Sangria
Rebecca Beyer Winik
Sesame Noodles
Rebecca Beyer Winik
Sungold, Cucumber, and Corn Salad
This salad is sure to brighten your day! Sweet sungold tomatoes and corn balance the tangy feta, crunchy cucumber, and lemon dressing.Rebecca Beyer Winik
Strawberry Rhubarb Crisp
Adapted from a recipe in Food and Wine
The RBW
This cocktail is an adaptation of Peter Hoffman's the Red and the Black. Sweet, tart, with just a little spice, it is the perfect drink, especially on a hot summer afternoon.Rebecca Beyer Winik (Adapted from a recipe by Peter Hoffman)
Grilled Clams
Grilled clams are always a fan favorite. The secret is that cooking them couldn't be any easier - as soon as they open they are done!Michael Winik
Grilled Tuna with Non-Oil Shiso
Michael Winik
Paloma Cocktail
Created with inspiration
Mushroom and Goat Cheese Quesadilla
Created with inspiration
Salmon Burgers
Adapted from Mark Bittman, The New York Times
Grandma Gloria's Brisket
Grandma Gloria Dinowitz
Roasted Sweet Potatoes with Yogurt Sauce
Adapted from Sam Sifton, The New York Times
Ramp Toast with Poached Eggs
Adapted from Bon Appetit
Kale and Walnut Pesto
We almost never use a recipe when making pesto. Once you've made it a few times, you get a sense for the proportions that you like. What we have here is a guideline, but feel free to stray from this if you find it too garlicky (or not garlicky enough!), too cheesy (or not cheesy enough!), or too lemony. As with any recipe, it's important to taste as you go and adjust it to your tastes. You can always add more of something later on.Created with inspiration
Fettuccine with Ramps
Created with inspiration
Deviled Eggs
Adapted from J. Kenji Lopez-Alt, Serious Eats
Blood Orange Soufflé
Adapted from a recipe by Jen Yee in Food & Wine Magazine
Rack of Lamb
Adapted from a recipe by Ina Garten
Citrus and Lobster Salad
Inspired by a recipe by David Tanis in the NYTimes
Blood Orange Bellini
Rebecca and Mike Winik
Potato Dominoes
Cooking potatoes can be a bit of a fuss, between the peeling, the boiling, the mashing, and the subsequent clean-up of the pots, bowls, and utensils associated with each of those steps, which is why we almost never make them. Potato Dominoes, however, ranks up there as one of the least fussy and most delicious potato recipes we’ve come across. Like most of our favorite recipes, it requires just a few every-day ingredients, takes little time to prepare, and lets the oven do most of the work. The dish really is so simple that you won’t believe how delicious it comes out when it’s done. We like to think of it as an elegant cross between a baked potato and a potato chip: the edges of each thinly sliced potato are crisp and brown and just a little bit salty while the insides are soft smooth and just a little bit buttery. Honestly, they’re pretty addictive. Every time we make these potatoes, whether at a summer barbecue (they are perfect with a steak), a holiday meal, or a dinner party, we can barely set the dish down on the table before my family and friends start grabbing pieces with their fingers. Our family goes crazy over this recipe, and I’m sure yours will too! We usually go with Yukon Gold potatoes when making these, but they are just as delicious with sweet potatoes too!Adapted from a recipe by Francis Mallmann
Slow Cooker Turkey Chili
Rebecca and Mike Winik
Crispy Baked Buffalo Wings
Adapted from a recipe in Bon Appetit
Chicken Lettuce Wraps
Lettuce wraps have to be one of our favorite weeknight dinners. Here’s why:They’re quick and easy to cook and assemble. All they require is some advance planning to marinate the chicken (if you so wish to marinate them, that is). Then, once the chicken is in the oven, you can clean, slice, prepare, and plate the rest of the ingredients. They’re healthy. We roast white-meat chicken, so there is no additional fat from sautéing. We also add lots of healthy ingredients, from cucumbers to mango to the lettuce that it gets wrapped up in.. They’re fun. Everyone at the table gets to pick and choose which of the ingredients to add to their wraps. Plus, who doesn’t like to eat with their hands?. They’re versatile. You can literally put anything that you like into them. For example, we used Cascun Farm’s all-natural chicken breasts, but you could just as easily use DiPaola’s all-natural turkey London broil or any variety of seafood options (large white shrimp would be perfect!). We used NYC grown butterhead lettuce leaves as our wrappers, but the green leaf lettuce would work just as well. We sliced up some cucumbers and mango for our lettuce wraps because we just love that combination, but carrots, pomegranate seeds, and scallions would also add lots of flavor and crunch. From time to time, we like to bulk these up a bit by adding rice noodles (they also do a great job of soaking up the dipping sauce!). Roasted peanuts or sliced almonds are a great addition too. We used Asian-inspired flavors for this version, but we could see Mexican or Mediterranean inspired versions working equally well.. There is no recipe. “No recipe?!” you ask. We know that cooking without a recipe may be stressful to some. We certainly don’t mean to impose any stress! Quite the opposite actually. This dish – the chicken part of it, at least – can be put together with ingredients that you have on hand already. We like to marinate it with our own blend of ingredients, but you could create your own blend or just season it with salt and pepper. Really – anything goes! So what follows is less of a recipe and more of a guide for this perfect week night meal..Created with inspiration
Salty- Sweet Peanut Butter Cookies
Adapted from a recipe by Julia Moskin in the NYTimes
Roasted Feta with Thyme and Honey
Adapted from a recipe by Sara Dickerman from the New York Times
Pan-Fried Onion Dip
Adapted from a recipe by Ina Garten
Chili Maple Roasted Nuts
Spice up your holiday party spread with these chili maple roasted nuts. With just the right balance of spicy, salty, and sweet, this addicting bar snack is the perfect complement to any cocktail.Adapted from a recipe by Ina Garten
Salmon Oreganata
This impressive, healthy, and delicious salmon dish works just as well for a holiday dinner party as it does for a weeknight dinner. The fact that it takes about 20 minutes to prepare makes it one of our go-to recipes for any occasion!Rebecca Beyer Winik
Salmon Rillettes
This makes for a beautiful, impressive, and tasty first course. It gets bonus points for being super simple to prepare, and it can even be made a day or two in advance! Serve this delicious dip with your favorite Sullivan Street Bakery bread alongside.Adapted from On The Line Inside the World of Le Bernardin Cookbook by Eric Ripert and Christine Muhlke
Beer Butt Chicken
Beer, chicken, grill. That’s all you need to create an absolutely incredible summer entrée. This easy recipe produces perfectly moist, remarkably flavorful chicken that is sure to impress anyone at your Labor Day barbecue. We prepared this for our parents, who were raving about the juicy bird. Start with a whole pastured OurHarvest chicken from Cascun Farm, rub it with your favorite spice mix, drink half a beer, place the butt of the chicken on top of the half finished beer, and place onto the grill over indirect heat. It’s that simple.OurHarvest
Marinated London Broil Tacos
Adapted from a recipe from “Too Hot Tamales,” by Mary Sue Miliken and Susan Feniger
Hanging on to Summer (in the form of dessert)
We’ve all been lamenting the summer’s end. And though we’re looking forward to the fall, and all that the autumnal harvest has to offer (have we mentioned that it’s apple season ??), we’re still grasping onto the last of the summer fruit, which will be gone all too soon - within the next few weeks. We thought that plum season was already over, but Mr. Wickham told us we’ll have one more week to enjoy his farm’s excellent red plums, and we couldn’t be happier to hold on to summer just a little bit longer! Once you taste this cake, you will understand why the recipe has been so popular over the years. It is extremely simple to make, and it contains – besides the plums – a handful of very common pantry staples: flour, butter, sugar, baking powder, salt, cinnamon, lemon juice, and eggs. But don’t let the simplicity of the ingredients fool you. Once you add the plums to the top of the batter and the cake bakes up around them, the plums soften and their juices seep into the surrounding cake. It’s a delicious cake, made even more delicious as the cake sits overnight and the plum juices further penetrate it. Note: I didn’t have my springform pan on hand when I made this, but I wish I did. If you don’t have one, the cake will still bake up beautifully, but you may need to sacrifice the first slice in order to get the remaining slices out of the pan in one piece. Enjoy!Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
Weeknight Flounder Recipe
OurHarvest
Turkey & Zucchini Burgers with Sumac Yogurt Sauce
Adapted from the Jerusalem Cookbook
Mini Blueberry Pies
During the summer, when blueberries are at their peak, we love the idea of showcasing their sweetness in a pie. But who wants to spend the time rolling out pie dough when you can be at the beach or in the pool? Not us! That's why we love these mini blueberry pies. Not only are they super delicious, but they come together so easily because there is no need to roll out the dough. Just divide it into the cups of the mini-muffin pan and pinch it into place with your fingers. Mix together the filling ingredients, fill the crusts, throw the pan in the oven, and within 30 minutes, you'll have perfect, scrumptious mini blueberry pies. Feel free to substitute other berries in here as you wish - any berry will do!Adapted from Four and Twenty Blackbirds Cookbook
Bone Broth, Vietnamese Style
Bone broth has great flavor and nutritional benefits, and many on the Paleo diet know that with the right grass-fed soup bones, it can be a very heartwarming snack.We decided to turn our broth into one of my all-time favorite dishes, Pho, a deeply flavorful Vietnamese noodle soup. A good Pho is a perfectly balanced dish with a rich, salty, and spicy flavor cut by a squeeze of lime and fresh herbs, and includes a remarkable variety of textures from crunchy bean sprouts to tender beef and chewy rice noodles. There is no better way to fight off a cold winter evening than a steaming hot bowl of Pho.Our recipe below is broken into 2 components: the beef stock and the Pho. Feel free to use the base stock in any recipe or as a simple soup on its own. Add all the accouterments for a delicious and hearty meal.Adapted from a recipe by Charles Phan
Roasted Beets With Mint Yogurt Dressing
Beets and yogurt make a really great couple. Beets – whether red, white, golden, or chioggia – have an incredible sweetness, especially when roasted, that is complemented well by the creamy tang of plain yogurt. If you’re one of those people who doesn’t like beets because they’re too sweet for you (don’t be ashamed – we were once among you!), try this recipe out and you may just become a beet convert like us!The addition of lemon, cumin, and mint to the yogurt help heighten the tang of the dressing and give it a nice kick that pairs well with the roasted beets. This recipe works as well for an easy weeknight salad as it does as an elegant dinner party spread. The white dressing drizzled on top of the intensely colorful vegetables makes for a beautiful presentation that will surely “wow” everyone, from your kids to your neighbors to your in-laws.Try this out with a variety of beets, as we did, for a beautiful rainbow beet salad. Or, pick your favorite color to keep it simple. We love the yogurt dressing from this recipe, but you could also use Sohha’s garlic mint yogurt dip for an even simpler salad topper.Adapted from Martha Stewart
Gazpacho
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the Southern Spanish region of Andalusia. This gazpacho is best served as a healthy lunch, in shot glasses as an hors d'oeuvres, or as the perfect pre-BBQ appetizer.Adapted from a Thomas Keller recipe
Rhubarb Basil Cocktail
After a long day at work, nothing hits the spot better than a refreshing, well-balanced cocktail. This seasonal rhubarb basil cocktail manages to be sweet and tart, with a healthy dose of fresh, earthy flavor from the basil.Recipe from The Kitchn
Rhubarb Puree
This rhubarb puree is the perfect accompaniment to many dishes. It has a balanced sweet and tart flavor - we especially love using it in a cocktail or as an ice cream topping!Adapted from a Recipe from The Kitchn
Thomas Keller's Simple Roasted Chicken
This is one of our all-time favorite recipes. It also seems to be one of the entire internet’s favorite recipes, as it is the most viewed chicken recipe on Epicurious. What makes this recipe so amazing is that it is both incredibly easy and perfectly delicious. The meat, especially with OurHarvest’s Cascun Farm bird, is super juicy and tender and requires little more than salt and pepper. We love making this into a “one pot” meal by adding some vegetables underneath the bird, which are made even more delicious as they cook in the chicken’s drippings.A recipe by Thomas Keller
Meatloaf
We love this very easy and super tasty meatloaf recipe. The only prep-work involved in this meatloaf recipe is the chopping of some onions and thyme. Otherwise, all it really involves is a little bit of sauteeing, some measuring, and some mixing. The result is a delicious meal the whole family will love.Adapted from Ina Garten, Barefood Contessa
Chicken Under a Brick
Adapted from a recipe by Mark Bittman
Linguine alle Vongole
This recipe is by far our favorite version of the dish. We like to keep it as simple and pure as possible - no tomatoes, cream, or other ingredients - just the simply briny flavor of the clams, a little heat from chilis, and garlic.Adapted from a recipe by Dave Pasternack
Pan Roasted Bone-In Rib Steak
In our opinion, no steak is better than a thick, perfectly marbled, juicy, grass-fed rib steak (with, of course, a nice glass of red wine). For the perfect rib steak, we turn to our good old reliable cast iron skillet and a recipe from David Chang of Momofuku fame.Adapted from a recipe by David Chang
Turkey Hash with Fried Eggs
We love leftovers! For those of us who don’t have the time to cook every day, what could be better than cooking something once and eating it twice? We have no problem with just reheating our food and repeating the same meal two nights in a row, which is what we most often do with our leftovers. But sometimes we like to transform leftovers into something completely different, even if it involves just a little bit more effort. And that’s what we did this morning with our leftover turkey London broil, which we shredded up and added to some sautéed potatoes and onions for a scrumptious turkey hash.Adapted from a recipe in Gourmet Magazine
Simple Roasted Salmon with Side Salad
There are few simpler and healthier meals you can make than this roasted salmon with a side green salad. In the time it takes for the oven to heat up, you can get the salmon prepared and the lettuce washed. Once the salmon goes into the oven, you can finish putting the salad together and can even get the table set. The entire process from start to finish takes no more than 20 minutes. And who wouldn’t want to have dinner on the table in 20 minutes or less after a long day at work?! This is how we do fast food, and we think you should, too!OurHarvest
Shrimp Fra Diavolo
This recipe has so many qualities that make it one of our favorite go-to weeknight dinners.1. It’s easy to make.2. It’s hearty and satisfying.3. It’s very healthy.4. And of course, it’s extremely delicious.This Shrimp Fra Diavolo recipe comes together in one pot, so the kitchen mess is minimized, but it begs to be served over whole wheat fettucine, which is how we typically serve it. It would also work great with a side of sautéed spinach if you prefer to keep the whole meal low carb.The pre-cooking prep work involves chopping some onions and cleaning the shrimp, neither of which takes too much time. The rest of the prepping, from chopping the garlic to cleaning the fresh herbs, can all be done during the cooking time, as can the preparation of your side dish.This is one of those dishes that takes well to variations, so feel free to adjust it to suit your family’s palette. If you like it on the spicy side, stick with the measurements in the recipe (or add chili flakes if you really like it hot!). For a milder version, try halving the amount of chili flakes and then adjusting to taste later on in the cooking process. Remember, you can always add more heat, but you can’t take it away! Also, the recipe calls for diced tomatoes, but we used crushed tomatoes. Both yield perfectly delicious versions of Shrimp Fra Diavolo, but there is a difference. The diced tomatoes add more texture and create a dish that is less saucy, whereas the crushed tomatoes contribute to a more uniformly smooth sauce that was just right over pasta.Recipe from Giada De Laurentiis
The Bee's Knees
This drink is very well balanced - the floral notes from the gin balanced with the sweetness of the honey and the tartness of lemon. Be careful - it goes down really easily!Recipe from Death & Co Modern Classic Cocktails
Fish en Papillote
When fish is as fresh as it is when you buy it from OurHarvest, there is very little that you need to do to prepare it. Simply roasting, sauteeing, or grilling it with a little salt and pepper is enough to make all of the eaters at the dinner table both satisfied and happy. But there there are times when just the slightest bit of extra effort and just a few more ingredients really pays off in producing a dish that is at once super flavorful, super impressive, and, of course, super delicious. En papillote literally means "in parchment," and it refers to a method of cooking food by wrapping it in parchment paper and baking it in the oven. Wrapping the food in parchment locks in the moisture and thus the food ends up steaming inside the paper.Samantha Shinewald
Shrimp Boil with Clams and Lemon
We love eating a great meal outdoors with lots of friends, and one of our favorite summer-time meals is a shrimp and clam boil. It couldn’t be simpler, more delicious, or more fun to eat! All of the ingredients get cooked in one pot, and once they’re done, you just throw some newspaper down on a table outside, pour the strained contents of the pot onto the newspaper, roll up your sleeves, and dig in! It’s always a huge hit with everyone sitting around the table.Adapted from Tyler Florence
Day Boat Scallop Scampi
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan. We serve it with pasta to soak up all of that delicious sauce.Adapted from a recipe from Food.com
Peconic Bay Scallop Scampi
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren’t dry enough they won’t brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan. We serve it with pasta to soak up all of that delicious sauce.Adapted from a recipe from Food.com
Carrot Ginger Soup
An incredible sweet carrot flavor, with a bit of spicy bite from the ginger. It is thick, bright, and beautiful to serve. Note: The recipe calls for 1 cup of heavy cream and 1 stick of butter; we left out the heavy cream, and halved the butter, and still had a very thick and flavorful soup. Feel free to adjust the cream and butter as you see fit. Instead of transferring the cooked soup to a blender at the end and straining the soup, we use an immersion blender right in the pot for an easier and more rustic take on the recipe.Adapted from a recipe by Wolfgang Puck
Slow Cooker Asian Chicken
This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part!Rebecca and Mike Winik
Lemon-Thyme Syrup
The Lemon-Thyme syrup used in our Vodka Thyme Lemonade recipe. Check out our our Vodka Thyme LemonadeAdapted from a recipe by Jean Georges
Vodka Thyme Lemonade
On a nice spring evening after a long day of work, I love quickly mixing a nice refreshing cocktail. Something balanced - not too sweet and not too tart - that’s kicked up a notch by some of the spring’s bounty. This thyme lemonade with a vodka base is a perfect way to go. Be warned: pace yourself, it goes down really easily!Adapted from a recipe by Jean Georges
Beet Yogurt Dip
The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. It is the perfect topping to our favorite Swiss chard fritter recipe found here .Adapted from NYTimes (Melissa Clark)
