Garden-to-Table Recipes
Food blogger Tieghan Gerard of Half Baked Harvest shares some mouthwatering pumpkin dishes to add to your repertoire.
Roasted grapes are the perfect accompaniment to a plate of lush and funky cheeses.
Author, gardener, and cook Amy Pennington shares four salads from her book Salad Days.
Chile Relish and Pan-Seared Lamb
The piquant bite and jammy texture of chile relish make it the ideal accompaniment to tender, lightly charred lamb chops.
Home gardener Denise Shackleton makes the most of her garden’s bounty by creating delicious, meals (and drinks!) with ingredients she grows herself.
Pan-Seared Halibut with Nasturtium Butter
Gardener, cook, and forager Laura Silverman shares a recipe for pan-seared halibut with nasturtium butter.
Here are two drink recipes we can’t wait to sip on this summer: huckleberry shrub and marigold bitters.
For fresh, crisp cucumber pleasure, look no further than an excellent Thai salad that offers crunchy morsels of raw cucumber tossed in an addictive dressing.
Gardener, cook, and forager Laura Silverman shares a recipe for fresh mint chip ice cream.
Lansing’s Jams and Pickled Vegetables
Travel writer and edible gardener David Lansing shares recipes for jams and pickled vegetables.
Elderflower Cordial with Black Rasberry Coulis
Gardener, cook, and forager Laura Silverman shares a recipe for elderflower cordial with black raspberry coulis.
Buckwheat Butter Cake and Roasted Rhubarb
Gardener, cook, and forager Laura Silverman shares a recipe for a cake that embraces the flavor of rhubarb.
Semolina Pasta with Lovage Pesto
Gardener, cook, and forager Laura Silverman shares a recipe for a pesto that embraces the flavor of lovage.
Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans
Tieghan Gerard of Half Baked Harvest shares a recipe for a flavorful salad
Wood Grilled Duck with Marinated Butter Beans & Baby Collard Greens
Joseph Lenn, executive chef of Blackberry Farm’s dining venue The Barn, shares his recipe here.
Atlanta's Miller Union restaurant shares four great cocktail recipes using fresh herbs and vegetables from the garden.
From Garden to Table: Eggplant Balls
Eggplant balls, a vegetarian take on meatballs, which actually more closely resemble dumplings, are a perfect combination of sweet vegetables and hearty flavor.
Hawaiian Recipes from Private Chef Dani Felix
Ok, so you aren't on Kauai and can't use island-grown ingredients in these recipes from chef Dani Felix. Look for substitutes grown closer to your home and the taste will temporarily transport you to the islands.
Chef Jeanne Kelley Shares Garden-Fresh Recipes
Find recipes for Garden Tomatoes with Herbed Goat Cheese and Griddled Bread, as well as Italian Arugula Salad with Blood Oranges, Kumquats and Watermelon Radishes.
Michael Chiarello's Napa-Inspired Recipes
From the white wine citrus sangria to the grilled peaches with honey gelato for dessert, enjoy this complete dinner menu from celebrity chef Michael Chiarello.
Russ Faulk at Kalamazoo Outdoor Gourmet explains how to make his favorite white wine pizza dough.
Created by Taste Catering, this drink is worth the effort.
From Garden to Table: Zucchini Bread
Get the recipe for Morning Glory Zucchini Bread, described as simple, natural and sweet.
