A recipe shared by Viv and Sam — master gardeners and champions of growing and eating delicious food.

This recipe was passed along to me a couple of years ago, and just as they recommended, I’ve come to love using it as a base for Chile Verde or Green Tomato Enchilada Sauce. It’s bright, savory, and the perfect way to make the most of those end-of-season tomatoes.

This cheddar pear pie is straight from a farmhouse kitchen. Ripe, juicy pears meet sharp farmhouse cheddar. It’s sweet, savory, and a little unexpected. Simple ingredients, honest flavors, and a pie that tastes like home.

Gosh, this is a fun one. Your creativity can be limitless. All of the yumminess you dream of wrapping into this feta - give it a go.

Using the word “salsa” here as a more general heading of sauce. But man, this one surprised me. It tastes creamy, sweet, and then has that body of heat behind it. It gets better with time, so try and make this at least the day ahead.

I know this seems strange, but run - don’t walk to try this. Surprising and fun, the idea now has my mind spinning for all the different ways this technique can be used. I served this herbed labneh with warm bread meant for mopping and the contrast of the cold tomato ice and the warm bread was perfection.

Oh, golly. There is something next level about a real homemade dressing - so easy it comes together in a flash, yet so much better than anything you could buy in the store.

Ok—somehow I am so late to this party. I have always been a girl who has gone for the quick wilt of her greens and off the heat they go. Delicious - but as I am learning - definitely not the only way to go. In walks the slow braise greens. I’m in love.

This will convert any squash foe into a front-row seat squash fan. The long slow cook for the zucchini really is a game changer.

Cooking zucchini the same way one might treat a steak creates some incredible results. Give these puppies a solid sear and then throw them into the oven to finish. Simple and delicious.