Summer squash and zucchini are ubiquitous in the summer and we’ve even heard stories of people dropping bags of zucchini on neighbor’s front doors in an attempt to offload them. Please, send them our way! High in moisture content with a tender, edible skin, they’re an unsung hero of summer and can be incredible versatile.
Here we’ve got an easy salad featuring grilled zucchini that will reduce your time in the kitchen. The only heat is from the grill or grill pan to char the zucchini, adding an extra layer of flavor to the dish.
Salad of Grilled Zucchini, Avocado, Feta, and Mint
Serves 6
Ingredients
4 medium sized zucchinis, sliced on bias ½ inch thick
1 medium red onion, peeled and sliced into thin rounds
1 tsp salt
1 tsp sugar
1 lime, zested and juiced
3 Haas avocados, halved, seeded and peeled
6 tbsp thinly sliced mint leaves
1 cup crumbled feta cheese
6 tbsp extra virgin olive oil
2 lemons, juiced and zested
Salt and pepper to taste
Procedure
Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.
In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.
Cut each avocado half into 6 slices. You should have 36 slices total.
On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.
We asked our family and friends for their favorite Passover recipes, tips, and traditions. From comforting classics to fresh twists on tradition, we’ve got a variety of delicious dishes that can help make this year’s seder unforgettable.
Valentine’s Day
Recipes & Tips
Mother’s Day
Recipes & Tips to make this Mother’s Day truly special.
Easter
Recipes & Tips
Passover
Recipes & Tips
Thanksgiving
Recipes & Tips
Rosh Hashanah
Recipes & Tips
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Simple ingredients, beautifully prepared — that’s the magic of this Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette. The cabbage caramelizes in the oven while the warm vinaigrette, rich with toasted walnuts, rosemary, and butter, adds depth and aroma. It’s a rustic, elegant side that pairs perfectly with fall roasts or holiday mains — a dish that embodies the Chefs’ Choir(SM) spirit of seasonal creativity and soulful cooking.
Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette
by Chef Saul Bolton
Ingredients
- 2 heads green cabbage, cut into eighths
- 1½ cups walnuts
- 3 cloves garlic, grated on a microplane or box grater
- 6 rosemary sprigs, leaves removed
- ¼ cup butter
- ¼ cup plus 2 Tbsp olive oil
- ¼ cup apple cider vinegar
- Sea salt, to taste
- Black pepper, to taste
Procedure
Preheat your oven to 450F degrees.
Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
More Thanksgiving Recipes
INGREDIENTS
PROCEDURE
- 2 heads of Green Cabbage, cut in 1/8ths
- 1 1/2 cups Walnuts
- 3 cloves of Garlic, grated on a microplane or box grater
- 6 Rosemary Sprigs, leaves removed
- 1/4 cup Butter
- 1/4 cup plus 2 tbsp Olive Oil
- 1/4 cup Apple Cider Vinegar
- Sea Salt, to taste
- Black Pepper, to taste
1. Preheat your oven to 450F degrees.
2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Download the Cookbook A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
Katchkie Spice Roasted Turnips and Tops
INGREDIENTS
PROCEDURE
- 8 tennis-ball sized Turnips with tops (remove tops, wash, spin dry and rough chop, peel the turnip itself and cut into 1-inch pieces)
- 3 tbsp Coconut Oil
- 3 tbsp Honey
- Sea Salt
- Fennel Seed
- 2 cups White Onion, sliced
- 2 cloves Garlic, sliced
- 2 cups canned Garbanzo Beans
- 1 tsp smoked Paprika
- 2 tbsp Cider Vinegar
- Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
- Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
- To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.
More Recipes
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Download the Cookbook A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
September 2025 Food Festival: Corn
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This Thanksgiving Green Tomato and Walnut Chutney offers a fresh, unexpected twist on the traditional cranberry relish. Bursting with tangy-sweet flavor and layered with spice, citrus, and texture, it’s the kind of inventive accompaniment that embodies the Chefs’ Choir(SM) spirit — taking familiar holiday flavors and reimagining them with a chef’s creativity. Serve it alongside roast turkey or your favorite savory dishes for a bright, flavorful counterpoint to the feast.
This makes a great change of pace from the classic cranberry relish!
Thanksgiving Green Tomato and Walnut Chutney
by Chef Saul Bolton
Ingredients
- 5 cups green tomatoes, cut into 1-inch pieces
- 1 cup onions, finely sliced
- 1 medium fresh jalapeño, sliced
- 1 cup cilantro, roughly chopped
- 1 cup walnut pieces
- 2 Tbsp whole coriander seeds
- 3 whole green cardamom pods
- 2 cups cider vinegar
- 2 cups light brown sugar
- 3 Tbsp grated fresh ginger (use a microplane)
- Zest and juice of 2 lemons (zest grated on a microplane and chopped)
- ½ cup golden raisins
Procedure
- Add tomatoes, onions, jalapeno, walnuts, coriander seeds, cardamom pods, raisins, vinegar, & sugar to a heavy bottomed sauce pan. Bring to a simmer over a low heat.
- Cook until thickened to your taste. Remove from the heat.
- Add the cilantro, lemon zest, & ginger. Stir. Season to taste with a pinch of salt and lemon juice. Cool. Serve cool or at room temp. Great with Roast Turkey!!
More Thanksgiving Recipes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
A little sweet, a little tart, and wonderfully unexpected — this Green Tomato & Cranberry Pie reimagines late-season produce in a holiday-ready dessert. The tang of green tomatoes pairs beautifully with the tart pop of cranberries, creating a filling that’s bright, balanced, and perfectly spiced. Serve it warm with ice cream, whipped cream, or a dollop of crème fraîche for a fresh twist on classic Thanksgiving flavors.
Green Tomato & Cranberry Pie
by Chef Saul Bolton
Ingredients
- 1½ cups sugar
- 5 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 3 cups thinly sliced green tomatoes (or green cherry tomatoes, halved)
- 1 cup dried cranberries
- 1 Tbsp unfiltered cider vinegar
- 1 Tbsp butter
Procedure
- In a bowl, combine the sugar, flour, cranberries, cinnamon and salt
- Add tomatoes and vinegar; toss to coat
- Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; Trim, seal and crimp. Cut an X in the center of the top crust to allow steam to escape while cooking
- Bake at 350° for 45 minutes or until the crust is golden brown and the filling is tender. Let cool for 20 minutes before serving. Serve with your favorite ice cream or lightly sweetened whipped cream or crème fraiche
More Thanksgiving Recipes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This dish celebrates the beauty of the whole vegetable — root to leaf. Katchkie Spiced Roast Turnips and Tops brings out the earthy sweetness of roasted turnips balanced by the warmth of smoked paprika, honey, and cider vinegar. With tender greens, caramelized onions, and hearty garbanzos, it’s a vibrant, flavorful side that reflects the Chefs’ Choir(SM) spirit: creative, seasonal, and full of heart.
Katchkie Spiced Roast Turnips and Tops
by Chef Saul Bolton
Ingredients
- 8 tennis-ball-sized turnips with tops
(remove tops, wash, spin dry, and roughly chop; peel turnips and cut into 1-inch pieces) - 3 Tbsp coconut oil
- 3 Tbsp honey
- Sea salt, to taste
- Fennel seed, to taste
- 2 cups white onion, sliced
- 2 cloves garlic, sliced
- 2 cups canned garbanzo beans
- 1 tsp smoked paprika
- 2 Tbsp cider vinegar
Procedure
Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.
More Thanksgiving Recipes