RECIPES
Adapted from Jerrelle Guy’s cookbook, We Fancy.
A simple but surprising summer salad of juicy watermelon and ripe tomatoes, topped with creamy stracciatella. It comes together in minutes but feels a little fancy.
A creamy summer pasta salad with juicy cherry tomatoes, lots of fresh dill, and celery and onion that are briefly sautéed to soften their sharp edges while keeping a little crunch. A splash of soy-based marinade adds subtle savory depth without making the salad taste especially soy-forward.
This flexible masa bake starts with a soft dough made from masa harina, broth, and fat, then gets topped with whatever flavorful sauce, vegetables, beans, meat, or cheese you have on hand. It is forgiving, endlessly adaptable, and especially good for using what is in the CSA box.
A cool, creamy cucumber soup with Greek yogurt, sour cream, lemon, garlic, and fresh dill. Simple, no-cook, and best served very cold on a hot summer day.
Radishes are usually eaten crisp and raw, but they take surprisingly well to a quick marinade. Smashing them first helps the dressing settle into all the little cracks, softening their peppery bite while keeping plenty of crunch.
These are bright, salty, a little garlicky, and good anywhere you’d want a quick pickle: tucked into sandwiches, spooned over rice bowls, served with eggs, or eaten straight from the fridge.
Garlic scapes only come around once a year. This easy pesto captures their fresh garlic flavor and pairs beautifully with sugar snap peas
This crunchy kohlrabi and cabbage slaw is one of our summer staples. It's simple, refreshing, and a great way to showcase the sweet, crisp texture that makes kohlrabi so special.
Flaky, crispy scallion pancakes made with a simple hot-water dough, scallion-infused oil paste, and plenty of fresh green onions. They’re honestly closer to paratha in texture and method, but this recipe comes from The Noodle Queen on TikTok, who calls them scallion pancakes — so scallion pancakes they are.
