Category: Recipe

This dish was made for corn season! It’s easily adaptable to play up or down the sweet corn flavor.

This recipe is super versatile. You could make it just like a pesto and sub carrot tops for basil. I played around with it a bit because I’m using it as a dressing for bowls I’m making ahead for meal prep.

If you find yourself with more milk than you’re able to use or if it starts to go past delicious and you hate to waste it, make up this easy ricotta cheese.

I love salads that you throw together and they actually taste better the next day, and the day after that. This is a great one.

I love blackberries but don’t like the seeds. I also love cocktails so this was a great idea to use my blackberries to make a syrup. It’s super easy.

Who says stew is for winter? This is fresh tasting and light thanks to folding in the Swiss chard at the end and a squeeze of fresh lemon juice. This might be the perfect summer alternative to salad!

Beth Sorrell’s weekly recipe

For those of you who haven’t used up those scapes yet.

We’ve been getting such delicious lettuce the last several weeks and I am so excited it’s garlic scape season! I love making a simple vinaigrette with them. It’s also pea season so why not add some of these sweet peas to the salad.

Beth Sorrell’s Week 11 recipe is ideal for the season

INGREDIENTSFair SharesAsparagusLettuceChicken breastEggsLemon tarragon vinaigrette from An Olive OvationOlive oil Other IngredientsBaby potatoesOlives METHOD Cook eggs and potatoes in Instant Pot on […]