Mackerel Escabeche Recipe
The perfect way to use just about anything from your garden.
Escabeche Is the Perfect Fish Dish to Use Up Whatever Vegetables You've Got
Chef Alex Baker from Manhattan's Yves restaurant made a quick-pickled fish with the last of our garden's veggie harvest.
Grilled Cabbage with Chickpea Mole Recipe
Not your traditional mole at all, and we're quite alright with that.
Season Your Salt To Make Everything Better, from Roast Chicken to Bread and Butter
Jacobsen Salt Co.’s Ben Jacobsen plucked herbs straight from the MUNCHIES garden to make this easy-but-fancy salt.
Cabbage Caesar Salad Recipe
Oh you like Caesar salad, do ya? Well break free from the traditional and give this recipe a whirl.
Pepper and Ground Cherry Toast Recipe
Switch up your toast game by combining this sweet and savory combination.
Pasta with Sungold Tomato Sauce and Ricotta Salata Recipe
Use whatever pasta shape you like with this bright, simple tomato sauce. And don't forget to pile on the salty ricotta salata.
Fried Vegetables with Tonnato Sauce and Dukkah Recipe
This tuna-and-mayo tonnato sauce is delicious on top of any fried veggies that look good at the market.
Sungold Tomato Toast Recipe
You know what tastes great? Slathering toast with a bunch of cooked tomatoes and then grating a shitload of bottarga over the top.
Charred Carrots with Herb Ricotta and Pickled Shallot Recipe
PSA: Grill your carrots.
Duck with Tomato and Ground Cherry Korma Recipe
Don't like duck? Chicken or fish would work just as well with this rich and flavorful dish.
Making Mole Magic With El Jardín’s Claudette Zepeda-Wilkins
The San Diego-based chef rummaged through the garden and our pantry to make a quick Mexican-inspired vegetarian meal.