In honor of Labor Day weekend coming up, we asked our kitchen staff for their favorite end-of-summer recipes. Chef Ben Harrelson, our resident grilling guru, gave us this flavor-packed marinade.

Pesto is a terrific way to use up summer’s abundance of basil — before those big, bushy plants start to bolt. Easy, tasty and versatile, it can be stored in

By Jeanne Foels, Marketing & Outreach Coordinator I was feeling a little overwhelmed by the bounty of tomatoes in my kitchen, so I decided to give this new recipe a

Did you know we offer a gluten-free menu option to our clients? This menu is also dairy-free, pork-free and nut-free, furthering the number of dietary restrictions we can accommodate. All

By Rebecca Tofte, Development Director This recipe is a great way to use those wonderful, locally-grown potatoes from the farmers market. I make it at least once a week year

By Jeanne Foels, Marketing & Outreach Coordinator This week’s recipe features one of the sweetest of all vegetables: the beet. In addition to being rich in natural sweetness, these deeply

By Jeanne Foels, Marketing & Outreach Coordinator To help you cool off this week, here’s a refreshing sorbet featuring one of my favorite fruits. Don’t be scared off by the

By Jeanne Foels, Marketing & Outreach Coordinator If you’ve cooked before with quinoa, that grain-but-not-a-grain, you’ve probably treated it like rice: throw it in a pot with some water and

In honor of tomorrow’s holiday, we polled some of the staff about their favorite Fourth of July food: Gwen Hill, Registered Dietitian: “Watermelon.”Jeff Langaard, Finance & Administration Director: “Grilled burgers.”Susan

You may not think of radishes as capable of playing a starring role in a sandwich, but with a fabulous DIY herb butter in the supporting role, those little red