🍲 Recipes

Too much zucchini, eggplant, and cherry tomatoes? A dehydrator turns them into pantry gold.

A reliable way to dry tender Kakai pumpkin seeds—no burning, no bitterness, just crisp green pepitas you can eat now or save for later.

This jelly is clear, golden, and gently citrusy—made with fresh ground cherry juice, lemon zest, and just enough sweetness to let the fruit shine.

Enjoy the sweet-tart flavor of ripe ground cherries blended with mango and banana for a bright, creamy drink that tastes like summer in a glass.

Just toss with olive oil, salt, pepper and heat—an easy method for roasting squash straight from the freezer.

Made with butternut, apple, and ginger, this soup is gently spiced and adaptable to an abundant harvest.