Recipes

Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing. The watermelon makes it perfect for keeping hydrated on a hot summer day.

Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.

Beautifully flavored with garlic, spicy red pepper flakes, and a splash of vinegar, these greens prove you don’t need to add more salt in order to create more flavor.

As part of our new Cooking is an Art and a Science program, our chefs are sharing not only their culinary skills but their secret recipes!

Take time to rediscover this naturally invigorating citrus while we celebrate National Grapefruit Month.

Green tea – it’s not just a hot beverage anymore! You’ll see it worked into ice creams, baked goods and here, in a noodle. Paired with heart healthy fish and a kick of heat – enjoy your “tea” in a different way with this green tea noodle dish.

This indulgent recipe marries three of Italy’s best ingredients: pasta, winter truffles, and Robiola Rocchetta. Proceed with cautious for it is truly a divine dish.

Colorful vegetables tossed together with fresh mint, toasted cashews, and dried fruit give this salad a pop of all the right things! If you feel like you need an immune boost, this recipe is for you.

This salad is made extra special with juicy pomegranate seeds and a dressing whisked with sweet pomegranate molasses.

Makes bite-sized brownies for 15-20 people 1½ tablespoons canola oil 1 cup cooked black beans* 3 egg whites ½ cup granulated sugar ¼ cup + 1 tablespoon unsweetened cocoa powder...