There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.

Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.

This makes a great grab-and-go breakfast or lunch—simply wrap it in foil and you’re off and running, nutritious meal in hand!

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast. If you can’t find slab bacon, substitute 8 slices of ordinary bacon.

"A healthier version of a classic tomato meat ragu over pasta, this is made with lean ground turkey given smoky depth with just a little bacon."

"Golden-crusted chicken is dredged in seasoned flour and deep-fried, resulting in moist, tender chicken with a savory, crisp crust."

Every spoonful of this beautiful dish just tastes like summer! It’s as packed with nutrients as it is with flavor…and will give you one more reason to wish summer would never end.

"Everything you love about summer vegetables is here in one bowl! Cook the vegetables just until they are crisp-tender for maximum flavor."

Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the farm, which they now own and operate.