This delicate yet deeply flavorful dish brings together tender steamed bok choy and savory shiitake mushrooms in a light soy-ginger glaze. The subtle heat of red pepper flakes infuses the oil, giving each bite a gentle warmth that complements the earthy mushrooms and crisp greens. A quick sear on the grill adds a beautiful charred...Read More

Inspired by the classic American succotash, this version takes a bright, modern turn with the bold, sun-kissed flavors of the Southwest. Instead of simmering, Chef Andrew Cohen gives the vegetables a quick sauté, preserving their freshness, crunch, and natural sweetness. Snap beans stand in for traditional limas, and layers of onion, bell pepper, corn, and...Read More

This lively, aromatic stir-fry is Chef Andrew Cohen’s take on the classic Sichuan dish known for its bold heat, deep flavor, and slightly blistered beans. Traditionally made with Chinese yardlong beans that are oil-blanched before stir-frying, this version uses a clever high-heat roasting method inspired by Barbara Kafka’s Vegetable Love—a faster, cleaner technique that produces...Read More

Vibrant, jewel-toned beets meet the sunny brightness of citrus in this simple yet elegant dish. Red Ace is the most common beet variety in the U.S., but you’ll often find golden, orange, or rainbow beets at the farmers market—each adding its own beautiful hue and subtle flavor. The sweet-tart orange glaze enhances the earthy richness...Read More

Earthy garden beets are elevated to elegance in this fragrant, jewel-toned dish that balances sweetness, citrus brightness, and a hint of spice. The glaze—infused with orange zest, fresh juice, pure vanilla, and exotic cardamom—transforms humble beets into a vibrant side that’s as lovely to look at as it is to eat. This recipe, created by...Read More

Tender, flat Romano beans—sometimes called Italian pole beans—are one of summer’s most underrated treasures. Slowly braised with soffritto, garlic, and a splash of white wine or water, they transform into something rich and comforting while keeping their garden-fresh flavor. This simple dish is equally at home beside grilled meats or served with crusty bread as...Read More

Sometimes the most elegant appetizers are also the simplest. With just three ingredients, this recipe transforms fresh asparagus and savory prosciutto into a show-stopping bite in less than 10 minutes. The salty, crisped prosciutto perfectly balances the tender asparagus, creating a combination that feels both rustic and refined. It’s an ideal starter for dinner parties,...Read More

Delicately sweet and savory, this classic Japanese side dish highlights the naturally nutty flavor of kabocha squash. Gently simmered in dashi with sake, soy sauce, and just a touch of sugar, the squash becomes tender yet holds its shape—thanks to traditional knife-beveling that keeps the pieces from breaking apart. The result is a comforting, minimalist...Read More

Roasting winter squash is one of the simplest and most delicious ways to enjoy this hearty seasonal vegetable. With just olive oil, sage, and a little seasoning, the squash develops a caramelized edge and sweet, nutty flavor. Serve it straight from the oven with a pat of butter or use it as a base for...Read More

Known as taao-hia-chao in Hmong, long beans are a staple in many Asian kitchens. Similar in flavor to the familiar green bean but longer and slightly chewier, these climbing beans can reach up to 12 feet on the vine, though the ones you’ll find at KT Farm at the farmers market are usually around 20...Read More