Culinary Guides

A hearty quiche for the shoulder season, when there are still beets in the ground. Roasted beets bring an earthy sweetness that plays off the ground lamb, all held together with eggs in a nutty spelt crust. Goat cheese and...

When the garden is throwing off eggplant and cherry tomatoes faster than you can use them, this pasta is where they go. The eggplant browns in olive oil, the tomatoes burst, and a splash of white wine pulls it all...

This is eggplant parmesan with a twist: the breading is hazelnut flour, which toasts up nutty and crisp and keeps the whole dish gluten free. We bake the eggplant before layering it, so it holds its shape under the sauce...

A lighter take on spaghetti that leans on the last of the summer zucchini. Spiralized zucchini noodles stand in for pasta under a rich tomato and mushroom meat sauce, so it stays quick enough for a weeknight but still feels...

A savory late summer pie on a crisp almond flour crust, layered with tomatoes, zucchini, and sweet corn. It is naturally gluten free and works just as well for brunch as for a light dinner. If you grow your own...