This hearty kale salad is easy to put together and makes a great side dish. The key to great raw kale salads is to massage the kale prior to serving and to be generous with the salad dressing. To make it more substantial, there is an option to add cooked quinoa to bulk it up.

This soup is delicious and flexible. It is great for working with what you have on hand in your pantry. Our recipe calls for white beans and kale which could easily be substituted for other types of beans or leafy greens. Get creative!

Beets are easy to grow, delicious, and nutritious. Red beets work best in this recipe, as they give the soup a deep, brilliant color. Garnished with yogurt or crème fraîche and a handful of winter herbs, it is a treat for the eyes as well as the stomach. The ground beef makes it extra hearty and filling.

Inspired by a traditional dish from the Alsace region of France, this dish has a garlicky flavor complemented by cream, potatoes, and celeriac. Combining the potatoes with celeriac lends a subtle earthy flavor, while the crisp pastry crust makes for a satisfying finish.

“Saltimbocca” literally translated in Italian to mean “jumps in the mouth.” This is an Italian dish made of veal lined or wrapped with prosciutto and sage. In our recipe, we have swapped out the veal for pork and we think it’s absolutely delicious! This recipe takes 15 minutes and feeds 4 people.

Osso Buco is a Northern Italian recipe traditionally made with veal shanks. The veal shank is a tougher cut of meat and this recipe slowly braises over several hours to make the meat tender. We recommend serving with polenta and garnishing with Italian parsley and lemon zest. This recipe takes 4 to 5 hours and feeds 4 to 6 people.

We have beautiful black walnut trees growing around the farm and this pie is one of our favorites and helps us use their harvest each fall. This recipe calls for only a combination of black walnuts and traditional walnuts. If you can’t find black walnuts, use all traditional walnuts.