This vegan take on a winter staple takes advantage of fresh broccoli that grows well through our NC winters and is flexible enough to go with any root veggie. This dish is full of texture and flavor. Root vegetables make it filling enough to be a main dish of it’s own right. Using cashew “cheese” instead of parmesan makes it fully vegan. If you eat meat or dairy you can mash the roots traditionally with cheese or butter and eat this as a side dish for any savory or sweet meat dish.

Adding roasted sweet potatoes and warm quinoa to this salad makes it feel just right for the cold days of winter. The apple and kale round out the flavor and nutritional balance. A great base salad it can be customized with more toppings or meat with whatever you have in the fridge.

Made with pointy cabbage, this recipe makes the most of it’s sweeter, nuttier flavor. Simple and fast, this recipe can be the main course of a vegan dinner or used as tasty side with all the umami flavor of miso.

This vegan and gluten free broccoli and kale casserole is packed with nutrition. A flavorful dish that fits every definition of a classic casserole by being savory, warm and always delivering a sense of filling for the family. This plant-based, no processed food take on a comfort food casserole will be a crowd-pleaser.

Ripe persimmons are a true sign of fall and spiced cakes and teas of winter around the corner. Persimmons have both native and imported varietals that can be grown here in NC. This tea, or infusion, is a delicious way to bring some spiced goodness into your fall without caffeine of a chai or traditional tea.

Collard greens are a Southern delicacy. A member of the cabbage family that grows all the way until the first frost, collards are a quintessential fall green. Collards are great for fiber and they’re an excellent source of vitamins A, C E, and K, which fortifies bones, as well as magnesium, potassium, iron and calcium. While most people eat greens with lunch, dinner or supper, collards are excellent paired with classic breakfast of eggs and bacon.

This recipe is a refreshing spin on a side salad for any meal. The mizuna greens are a lovely compliment to crisp fall apples, and the dressing is really where the flavor kicks in. It is an easy and delicious combination the whole family will love.

One of the most traditional ways to cook cabbage, a fall staple here, is to stew it. Cooked around the world with various cabbage varieties, added ingredients and spices, stewed cabbage is a hearty, healthful, and tasty meal for cooler days. This simple recipe is a one pot twist on the tradition that adds texture and flavor with the addition of eggplant and sausage.

Casseroles can be great summer dishes. Simple preparation, one dish meals that highlight the flavors of savory and sweet to enjoy for dinner.

Okra is a southern staple that thrives in the July heat. Sweet Peas Urban Gardens have been saving seeds and cultivating particularly delicious green and red okra varieties for the past several years. This recipe is the perfect way to jump back into an appreciation for this vegetable for those who might not have grown up eating it, or don’t like the traditional stewed preparation. The secret is combining okra with another summer favorite - fresh field tomatoes.

Fresh peaches are here! Enjoy this cool and refreshing drink to celebrate fresh peaches.

A great fresh summer side dish to pair with any grilled meat and veggies at the cookout.

This recipe is a great introduction to spring! It is simple, requiring just 30 minutes and right around ten ingredients. This dish's light and fresh flavor are made even better by the crunchy pecans, adding serious heartiness and healthy fats. Split this recipe into two for a healthy summer entree. Or, divide it four ways and serve it as a side dish to your favorite friends and neighbors.

As the warm weather comes into season, there is nothing better than a big glass of iced tea. This recipe uses fresh strawberries to create a subtle infusion of freshness in each glass. And if where you live, there are still some chilly mornings ahead, you can try it hot too!

Apples and mushrooms are not commonly made together in one dish, but this recipe will change that! Try this amazing combination of sweet and savory to utilize this week’s box ingredients.

March brings uncertain weather, often teasing a bit of spring only to turn around and be cold again. This recipe is perfect for those cold snaps, a warm, comforting dinner that the whole family will love.