What happens when a recipe calls for a yellow onion, but the farmers market says it’s spring? Here’s how to swap onions and garlic based on what’s actually available, so seasonal cooking feels flexible, not limiting.

Massaging kale sounds really silly. But it truly transforms the leaf, and not in a woo-woo way. In this post, I'm breaking down (pun intended) the basics of why massaging kale will make you actually want to eat kale and get more out of it when you do.

Developing an eye for moisture and humidity can help your greens last extra long and reduce food waste at home. This post tells you what to watch for, plus exit strategies to whip up when you need to use up your spinach, like, yesterday.

Shopping low-waste at the farmers market starts with a handful of reused bags, but the step that actually makes the biggest difference happens when you get home. Here's our full guide.

Beautiful, tasty, rustic. This is one of our all-time favorite carrot recipes. Honey-roasting brings out everything that makes carrots special: their natural sweetness deepens, the edges get caramelized, and the warm spices tie it all together.

Romaine is one of the first things we harvest every spring. This is the traditional caesar we make when we want to seize the moment.

Homemade croutons from sourdough (old stuff will do!), pan-seared chicken, and a dressing that's so creamy and thick it clings to every leaf make the whole thing feel like a complete meal.

This kale caesar salad with pasta and crispy chickpeas is a satisfying way to use kale, even if you don’t normally like it! This recipe includes an easy-to-make vegan dressing.

This easy arugula salad is perfect for the cool days of spring and fall and comes together in just 15 minutes. You’ll even have extra maple dijon dressing to use later in the week on other salads, in sandwiches, or as a quick marinade.

This Asian-inspired carrot salad is crunchy, bright, a little spicy, and easy to adjust to your own tastes. It works as a side, over rice, or next to your favorite protein or tofu.

Forgot the list and showed up at the farmers market anyway? Good. Here’s a flexible, farmer-tested way to fill your market basket with veggies you will actually use, plus one fun pick that keeps things interesting.

Try this flexible stir fry sauce recipe that you can make in about two minutes with pantry ingredients you probably already have—substitutions welcome.

An adaptable one-pan salmon and lemon orzo dinner that works with spinach or arugula and feels special without being complicated.