Did you know that in about just two weeks, you can harvest easy-to-grow, flavorful pea shoots right at home? No backyard or garden required! Keep reading for the instructions on how to turn your grow kit into a pot for your pea shoots! But first... Read More
One of our favorite things about summer is cooking with delicious summer squash. Tender and versatile, summer squash comes in a dazzling array of shapes and sizes, from zucchini to green and yellow zephyr to round eight ball to pattypan (think adorable flying saucer). Like tomatoes, corn and eggplant, summer squash is a seasonal must. But growing it isn’t a simple proposition. It takes serious teamwork, and one of the the most important players isn’t human. Buzzing between squash blossoms, tiny bees perform an essential service: in exchange for sugary nectar, they transfer pollen, which allows the plant to fruit. Read More
We believe sustainability is the most vital ingredient to great seafood. That’s why we’ve partnered with Monterey Bay Aquarium’s Seafood Watch®, a non-profit organization who shares our commitment to building a better food system and is one of the world’s most well-respected guides to sustainable seafood. As much as we love cooking with fish, we recognize the urgent need to source it responsibly. The ocean covers 71 percent of the Earth’s surface and is home to more than one million species. We rely on it for everything from our livelihoods to the air we breathe to providing us with a steady supply of healthy, delicious seafood. But just as we depend on the ocean for so much, it in turn depends on us for protection. Read More
We’re always looking for ways to make the most of every ingredient both inside and out of our box, using the fennel bulb and the fronds, the juice and the zest of citrus, and the stems and the leaves of our herbs. But, not every recipe is right for every piece of the plant. So, see below for five ways we save our scraps when we can't use them in a recipe. Read More
It's just a guess, but I'm betting that vegetable consumption across the U.S. is at an all-time high each January. But when you eat lots of veggies, you end up with lots of veggie scraps. I always strive to reduce food waste in my kitchen, so instead of throwing those scraps in the garbage, I use them to make delicious homemade vegetable stock. Read More