15+ Farm-to-Table Recipes for Every Season

October 25, 2024Last Updated: October 25, 2024

18 minutes read

In an age where people are more conscious about the quality and source of their food, farm-to-table dining has become a refreshing movement.

It’s about celebrating local, seasonal produce, supporting local farmers, and enjoying dishes that are fresher, tastier, and often more nutritious than their store-bought counterparts.

Whether you have access to a local farmer’s market, a community-supported agriculture (CSA) box, or your own backyard garden, farm-to-table cooking offers endless possibilities.

This collection of 15+ farm-to-table recipes is designed to inspire you to make the most of what’s in season, embracing nature’s bounty at its peak.

From light, refreshing salads with farm-fresh veggies to hearty mains that showcase the richness of fall and winter harvests, these recipes will help you create meals that nourish both body and soul.

With each recipe, you’ll find a unique way to turn fresh, local ingredients into delicious, wholesome dishes that bring the essence of the farm to your table.

15+ Farm-to-Table Recipes for Every Season

Cooking farm-to-table is not just about creating delicious meals—it’s a way of life that supports sustainable agriculture, strengthens communities, and promotes healthier eating habits.

By sourcing ingredients locally and following the seasons, you can experience the full range of flavors nature has to offer.

Whether you’re a seasoned home cook or just beginning to explore farm-to-table cuisine, these 15+ farm-to-table recipes offer a variety of options for every palate and occasion.

Incorporating fresh, locally-sourced ingredients into your cooking not only elevates the taste of your meals but also connects you to the land and the farmers who cultivate it.

So next time you visit your local market or garden, keep these recipes in mind and let the ingredients guide your culinary creativity.

The farm-to-table movement is more than a trend—it’s a celebration of the natural goodness that surrounds us, and with these recipes, you can bring that celebration to your kitchen every day.

Heirloom Tomato and Fresh Basil Salad

This simple yet vibrant Heirloom Tomato and Fresh Basil Salad captures the essence of summer in every bite. Fresh, local heirloom tomatoes provide a variety of colors and rich, complex flavors, while fragrant basil adds a peppery sweetness. Drizzled with high-quality olive oil and a hint of balsamic vinegar, this salad is a celebration of the harvest season, perfect for a light lunch or a side dish to any meal.

Ingredients:

4-5 ripe heirloom tomatoes, sliced

A handful of fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Sea salt and freshly cracked black pepper to taste
Fresh mozzarella or burrata (optional)

Instructions:

Slice the heirloom tomatoes into thick rounds and arrange them on a serving plate.
Scatter torn basil leaves over the tomatoes.
Drizzle with olive oil and balsamic vinegar.

Season generously with sea salt and cracked black pepper.
For a heartier salad, add fresh mozzarella or burrata.
Serve immediately, ideally with a slice of fresh, crusty bread.

This Heirloom Tomato and Fresh Basil Salad is a true farm-to-table experience, showcasing the natural beauty and flavor of local ingredients. By keeping the recipe simple, the quality of each ingredient shines through. Whether you’re serving this at a summer picnic or a formal dinner, it’s sure to leave a lasting impression.

Grilled Farm-Raised Chicken with Herb Chimichurri

Nothing beats the taste of a freshly grilled farm-raised chicken, especially when paired with a bright, herbaceous chimichurri sauce. This dish combines tender, juicy chicken with a zesty blend of parsley, cilantro, and garlic. The farm-to-table philosophy is all about sourcing the freshest ingredients, and when your herbs and chicken come straight from the farm, you can taste the difference.

Ingredients:

4 boneless, skinless chicken breasts (preferably organic or farm-raised)
2 tablespoons olive oil
Salt and pepper to taste

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 garlic cloves, minced

1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 cup olive oil

Instructions:

Preheat your grill to medium-high heat.
Rub the chicken breasts with olive oil, salt, and pepper.

Grill the chicken for 6-8 minutes on each side or until the internal temperature reaches 165°F.
While the chicken is grilling, prepare the chimichurri sauce. In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. Mix well.
Once the chicken is cooked, let it rest for a few minutes before serving.

Drizzle the chimichurri over the chicken and serve.

Grilled farm-raised chicken with herb chimichurri brings out the best in both protein and herbs. The freshness of the parsley and cilantro truly elevates the dish, while the grill imparts a subtle smoky flavor to the chicken. This is the perfect dish for an outdoor gathering or a casual weeknight dinner, where fresh ingredients take center stage.

Rustic Roasted Root Vegetable Medley

This Rustic Roasted Root Vegetable Medley is a hearty and comforting dish that brings the warmth of the earth to your table. Using locally sourced root vegetables such as carrots, beets, and sweet potatoes, this recipe showcases the natural sweetness and deep flavors of fall produce. A simple blend of olive oil, rosemary, and thyme enhances the earthy notes, making this a perfect side dish for any farm-to-table feast.

Ingredients:

2 large carrots, peeled and cut into chunks
2 beets, peeled and cut into wedges

1 large sweet potato, cut into chunks
2 parsnips, peeled and cut into chunks
3 tablespoons olive oil

1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the carrots, beets, sweet potatoes, and parsnips with olive oil, rosemary, thyme, salt, and pepper.

Spread the vegetables evenly on a baking sheet.
Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Remove from the oven and serve hot, garnished with extra fresh herbs if desired.

Roasting vegetables is one of the simplest and most rewarding ways to bring out their natural flavors, and this medley does just that. The caramelization of the root vegetables creates a rich, slightly sweet taste that’s both satisfying and nutritious. This recipe is perfect for fall and winter, when these hearty vegetables are at their peak, offering a farm-fresh way to warm up your table.

These recipes each highlight the beauty of fresh, local ingredients, and with a farm-to-table approach, you can truly taste the difference.

Farm-Fresh Zucchini and Corn Fritters

Crispy on the outside and tender on the inside, these Farm-Fresh Zucchini and Corn Fritters are a delightful way to use up summer produce. Made with freshly grated zucchini and sweet corn straight from the cob, these fritters are light, flavorful, and packed with nutrients. Pair them with a simple yogurt dipping sauce for a delicious appetizer or side dish that highlights the flavors of the season.

Ingredients:

2 medium zucchinis, grated
1 cup fresh corn kernels (about 2 ears)

1/4 cup chopped fresh parsley
1/4 cup chopped green onions
2 large eggs, beaten

1/2 cup all-purpose flour
1/4 teaspoon baking powder
Salt and pepper to taste

Olive oil for frying
Greek yogurt for dipping (optional)

Instructions:

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much water as possible.
In a large bowl, combine the grated zucchini, corn, parsley, green onions, eggs, flour, baking powder, salt, and pepper. Mix until well combined.
Heat a thin layer of olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of the batter into the pan and flatten it into a patty. Cook for 3-4 minutes per side, or until golden brown and crispy.
Remove and drain on paper towels. Repeat with the remaining batter.
Serve warm with a dollop of Greek yogurt for dipping.

These zucchini and corn fritters are a celebration of summer’s bounty. The combination of fresh vegetables, herbs, and simple ingredients creates a dish that’s both satisfying and versatile. Whether served as a snack, side dish, or light meal, these fritters make the most of farm-fresh produce in a way that everyone will love.

Roasted Beet and Goat Cheese Salad with Honey-Balsamic Dressing

This Roasted Beet and Goat Cheese Salad brings together earthy beets, creamy goat cheese, and a tangy honey-balsamic dressing to create a balanced and flavorful farm-to-table dish. Roasting the beets enhances their natural sweetness, while the goat cheese adds a creamy richness. Paired with peppery arugula and crunchy walnuts, this salad is both nutritious and indulgent—perfect for showcasing the best of the season.

Ingredients:

4 medium beets, washed and trimmed
4 cups fresh arugula
1/2 cup crumbled goat cheese

1/4 cup toasted walnuts
2 tablespoons honey
2 tablespoons balsamic vinegar

1/4 cup olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).
Wrap the beets in foil and roast for 45-60 minutes, or until tender. Once cool, peel the beets and slice them into wedges.
In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper to make the dressing.

In a large bowl, toss the arugula with the dressing.
Arrange the roasted beets on top of the arugula, sprinkle with goat cheese, and top with toasted walnuts.
Serve immediately, with extra dressing on the side if desired.

The combination of roasted beets, creamy goat cheese, and a sweet-tangy dressing makes this salad an unforgettable addition to any meal. The earthy flavors of the beets are beautifully balanced by the creaminess of the cheese and the crunch of the walnuts. With every bite, this dish highlights the freshness and quality of farm-grown ingredients.

Butternut Squash Risotto with Fresh Sage

Butternut squash risotto is the ultimate comfort food that still feels fresh and light thanks to farm-fresh ingredients. This creamy, hearty dish features tender chunks of butternut squash, infused with the rich flavor of fresh sage. Slow-cooked Arborio rice absorbs the sweetness of the squash, creating a velvety texture. The farm-to-table approach to this dish emphasizes using seasonal squash, making it perfect for a cozy fall meal.

Ingredients:

1 small butternut squash, peeled and cubed
1 1/2 cups Arborio rice
1 small onion, finely chopped

4 cups vegetable or chicken broth, warmed
1/2 cup dry white wine
2 tablespoons butter

1/4 cup freshly grated Parmesan cheese
6-8 fresh sage leaves, chopped
Olive oil, salt, and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
In a large pan, melt 1 tablespoon of butter over medium heat. Add the onion and sauté until softened.

Stir in the Arborio rice and cook for 1-2 minutes until it’s lightly toasted.
Add the white wine and cook, stirring, until it’s mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

Stir in the roasted butternut squash, fresh sage, and Parmesan cheese. Add the remaining butter for extra creaminess.
Season to taste with salt and pepper, then serve warm.

Butternut Squash Risotto with Fresh Sage is a delicious way to enjoy the bounty of fall produce. The creamy rice and roasted squash create a rich, comforting dish, while the fresh sage adds a subtle earthy flavor that ties everything together. This recipe is a perfect example of how farm-to-table cooking can turn simple, local ingredients into a gourmet meal.

Each of these recipes emphasizes fresh, seasonal ingredients straight from the farm, showcasing how simple, wholesome food can transform into something truly special.

Lemon-Honey Glazed Carrots with Fresh Thyme

These Lemon-Honey Glazed Carrots are the perfect balance of sweet and tangy, enhanced with the earthy aroma of fresh thyme. Sourcing freshly harvested carrots from your local farm elevates this dish to another level, as the natural sweetness of the carrots is complemented by the bright citrus glaze. This simple side dish is quick to make and pairs well with almost any main course.

Ingredients:

1 lb fresh baby carrots, peeled
2 tablespoons honey
2 tablespoons fresh lemon juice

1 tablespoon olive oil
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the carrots and cook for 6-8 minutes until tender but firm. Drain and set aside.
In a small saucepan, heat olive oil, honey, and lemon juice over medium heat, stirring until combined.

Toss the cooked carrots in the honey-lemon glaze and cook for 3-4 minutes until the carrots are evenly coated.
Add fresh thyme and season with salt and pepper to taste.
Serve warm, garnished with additional thyme if desired.

The combination of fresh farm carrots and a bright lemon-honey glaze makes this dish a delightful addition to any meal. The natural sweetness of the carrots paired with the tangy glaze creates a delicious contrast of flavors, while the thyme adds an aromatic touch. This recipe is a perfect example of how simple, farm-fresh ingredients can be transformed into an elegant side dish.

Farmhouse Eggplant Parmesan

Farmhouse Eggplant Parmesan is a hearty, comforting dish that showcases the beauty of farm-fresh eggplant. Crispy, golden slices of eggplant are layered with rich tomato sauce and creamy mozzarella, then baked to perfection. Using locally grown eggplants and ripe tomatoes makes all the difference, as the flavors are fresher, more vibrant, and intensely satisfying.

Ingredients:

2 large eggplants, sliced into 1/4-inch rounds
2 cups fresh tomato sauce (homemade or farm-sourced)
2 cups mozzarella cheese, shredded

1/2 cup grated Parmesan cheese
1 cup all-purpose flour
2 eggs, beaten

1 1/2 cups breadcrumbs
1/4 cup fresh basil leaves
Olive oil for frying

Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

Season the eggplant slices with salt and let them sit for 30 minutes to release excess moisture. Pat dry with paper towels.
Dredge the eggplant slices in flour, dip them in beaten eggs, then coat them with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

In a baking dish, spread a thin layer of tomato sauce. Layer the eggplant slices on top, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers, ending with cheese on top.
Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Farmhouse Eggplant Parmesan is a rich and comforting dish that makes the most of fresh, seasonal produce. The crispy eggplant, homemade tomato sauce, and melted cheese come together in a way that feels indulgent yet wholesome. This dish is perfect for a cozy family dinner, celebrating the bounty of the farm with every bite.

Garlic and Herb Grilled Asparagus

Grilling asparagus is one of the simplest yet most flavorful ways to prepare this nutrient-packed vegetable. In this Garlic and Herb Grilled Asparagus recipe, farm-fresh asparagus is lightly charred and enhanced with a garlic-herb olive oil marinade. The crisp-tender texture of the asparagus combined with the smoky flavor from the grill makes it a delightful side dish that pairs perfectly with any farm-to-table meal.

Ingredients:

1 bunch fresh asparagus, trimmed
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
Salt and pepper to taste
Lemon wedges for serving

Instructions:

Preheat your grill to medium-high heat.
In a small bowl, mix the olive oil, minced garlic, parsley, oregano, salt, and pepper.
Toss the asparagus in the garlic-herb mixture, ensuring that each spear is coated.
Grill the asparagus for 3-5 minutes, turning occasionally until they are slightly charred and tender.
Serve immediately, garnished with lemon wedges for a bright, zesty finish.

Garlic and Herb Grilled Asparagus is a perfect way to enjoy fresh, seasonal asparagus in its prime. The garlic and herbs enhance the natural flavors of the asparagus, while the char from the grill adds a touch of smokiness. This recipe is quick, easy, and ideal for a light, healthy side dish that celebrates the simplicity of farm-to-table eating.

These recipes further explore the depth and variety of farm-fresh produce, transforming simple ingredients into flavorful, seasonal dishes that embrace the farm-to-table philosophy.

Summer Berry and Mint Salad with Honey-Lime Dressing

This vibrant Summer Berry and Mint Salad is a refreshing way to enjoy the bounty of fresh berries during peak season. Combining strawberries, blueberries, and raspberries with fresh mint, this salad is lightly sweetened with a honey-lime dressing. The natural sweetness of the farm-fresh berries shines through, making this dish perfect as a light dessert, snack, or even a breakfast side.

Ingredients:

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons fresh mint leaves, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
Zest of 1 lime

Instructions:

In a small bowl, whisk together honey, lime juice, and lime zest to make the dressing.
In a large bowl, combine the strawberries, blueberries, raspberries, and mint.
Drizzle the honey-lime dressing over the berries and gently toss to combine.
Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

This Summer Berry and Mint Salad is the epitome of farm-to-table freshness. The combination of juicy, ripe berries with the zing of lime and the subtle herbaceous notes from mint creates a delightful dish that is both light and bursting with flavor. It’s the perfect way to celebrate the season’s best produce with minimal effort.

Sweet Potato and Kale Hash with Farm-Fresh Eggs

Sweet Potato and Kale Hash with Farm-Fresh Eggs is a hearty, nourishing dish that brings together two classic farm-fresh vegetables with perfectly cooked eggs. This recipe takes advantage of nutrient-packed kale and sweet potatoes, offering a wholesome, delicious breakfast or brunch option. The addition of farm-fresh eggs elevates the dish, making it rich in flavor and texture.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 bunch kale, stems removed, leaves chopped
1 small onion, diced
2 garlic cloves, minced
4 farm-fresh eggs
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally until they begin to soften and brown.
Add the diced onion and garlic, cooking for an additional 3-4 minutes until fragrant.
Stir in the chopped kale and cook for 3-5 minutes until wilted.
Season with salt, pepper, and smoked paprika (if using).
Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the egg whites are set but the yolks are still runny.
Serve immediately with a sprinkle of fresh herbs or hot sauce, if desired.

This Sweet Potato and Kale Hash with Farm-Fresh Eggs is a hearty, nutrient-dense meal that’s ideal for starting your day or as a comforting brunch. The combination of crispy sweet potatoes, tender kale, and perfectly cooked eggs creates a balanced dish that highlights the freshness of farm-to-table ingredients. It’s satisfying, flavorful, and simple enough for any day of the week.

Roasted Garlic and Herb Buttered Corn on the Cob

Few things say farm-to-table like fresh corn on the cob. In this Roasted Garlic and Herb Buttered Corn on the Cob recipe, farm-fresh corn is elevated by the rich flavors of roasted garlic and herb-infused butter. The sweetness of the corn pairs beautifully with the savory butter, making this a perfect side dish for any summer meal or backyard barbecue.

Ingredients:

4 ears of fresh corn, husked
1/4 cup unsalted butter, softened
1 head of garlic
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Olive oil for roasting

Instructions:

Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-40 minutes until soft and golden.
While the garlic roasts, boil or grill the corn until tender, about 5-7 minutes. If grilling, rotate the ears frequently for even charring.
Once the garlic is done, squeeze the roasted garlic cloves out of the skin and mash them into the softened butter. Stir in fresh parsley, chives, salt, and pepper.
Brush the hot corn with the roasted garlic and herb butter before serving.

This Roasted Garlic and Herb Buttered Corn on the Cob takes a farm-fresh staple and adds a gourmet touch with the addition of roasted garlic and fresh herbs. The natural sweetness of the corn is enhanced by the savory butter, creating a dish that’s as comforting as it is flavorful. Whether served at a casual summer cookout or as part of a family dinner, this recipe is a true celebration of farm-to-table goodness.

These recipes continue to showcase the beauty of using fresh, seasonal ingredients, transforming them into vibrant and flavorful farm-to-table dishes.

Heirloom Tomato and Basil Tart with Goat Cheese

This Heirloom Tomato and Basil Tart is a perfect way to showcase the beauty and flavor of fresh, farm-grown tomatoes. Combined with creamy goat cheese and aromatic basil, this savory tart makes for a stunning appetizer or light main course. Using heirloom tomatoes brings a burst of color and richness, while the flaky crust adds a delightful crunch to every bite.

Ingredients:

1 sheet puff pastry, thawed
4-5 heirloom tomatoes, thinly sliced
4 oz goat cheese, softened
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons fresh basil, chopped
1 garlic clove, minced
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface and transfer it to a parchment-lined baking sheet. Poke a few holes in the center of the pastry with a fork.
In a small bowl, mix the goat cheese, Parmesan, garlic, olive oil, and half of the basil. Spread this mixture over the center of the pastry, leaving a 1-inch border.
Arrange the tomato slices on top of the goat cheese mixture in a single layer. Season with salt and pepper.
Fold the edges of the puff pastry over the tomatoes to create a rustic tart.
Bake for 25-30 minutes until the pastry is golden and the tomatoes are soft.
Garnish with the remaining fresh basil before serving.

This Heirloom Tomato and Basil Tart is a delicious and visually striking dish that celebrates the fresh flavors of farm produce. The combination of juicy heirloom tomatoes, creamy goat cheese, and flaky pastry makes this tart both elegant and satisfying. Perfect for any meal, this recipe allows the natural sweetness and vibrant colors of farm-fresh tomatoes to shine.

Grilled Peach and Arugula Salad with Balsamic Glaze

Grilled Peach and Arugula Salad is a refreshing summer dish that pairs the sweetness of ripe peaches with the peppery bite of fresh arugula. The peaches are grilled to bring out their natural sugars, while the tangy balsamic glaze ties everything together. Tossed with crumbled goat cheese and toasted pecans, this salad is light, flavorful, and perfect for a farm-to-table approach to seasonal eating.

Ingredients:

3 ripe peaches, halved and pitted
4 cups fresh arugula
1/4 cup goat cheese, crumbled
1/4 cup toasted pecans
2 tablespoons balsamic glaze
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat.
Brush the peach halves with olive oil and grill them for 2-3 minutes on each side until slightly charred and softened.
Remove from the grill and slice the peaches into wedges.
In a large bowl, toss the arugula with a drizzle of olive oil and season with salt and pepper.
Arrange the grilled peach slices over the arugula and top with crumbled goat cheese and toasted pecans.
Drizzle the balsamic glaze over the salad just before serving.

This Grilled Peach and Arugula Salad is a delightful combination of textures and flavors, making it a perfect summer dish. The sweetness of the peaches, the tanginess of the goat cheese, and the crunch of the pecans all come together harmoniously, while the balsamic glaze adds a touch of sophistication. With its fresh, seasonal ingredients, this salad is a farm-to-table treat that’s both healthy and indulgent.

Pumpkin and Sage Gnocchi with Brown Butter Sauce

Pumpkin and Sage Gnocchi is a comforting, hearty dish that highlights the earthy flavors of fresh pumpkin and fragrant sage. Making gnocchi from scratch using farm-fresh pumpkin creates tender, pillowy bites that absorb the nutty richness of a brown butter sauce. This recipe is a perfect farm-to-table dish for the cooler months, offering a flavorful way to enjoy the autumn harvest.

Ingredients:

1 cup pumpkin purée (fresh or canned)
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon fresh sage, finely chopped
6 tablespoons unsalted butter
Salt and pepper to taste
Fresh sage leaves for garnish

Instructions:

In a large bowl, combine the pumpkin purée, ricotta, egg, Parmesan cheese, and sage. Gradually add the flour, mixing until a soft dough forms.
On a floured surface, divide the dough into 4 portions and roll each portion into a long rope. Cut the rope into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat until it begins to turn golden brown. Add fresh sage leaves and cook for 1-2 minutes until crispy.
Toss the cooked gnocchi in the brown butter sauce, season with salt and pepper, and serve immediately, garnished with extra sage leaves.

Pumpkin and Sage Gnocchi with Brown Butter Sauce is a comforting, seasonal dish that makes the most of fresh autumn produce. The pillowy gnocchi absorb the rich, nutty brown butter sauce, while the fresh sage adds a fragrant, earthy note. This farm-to-table recipe is perfect for cozy family meals or special occasions, offering a taste of fall in every bite.

These recipes highlight the versatility and vibrant flavors of farm-fresh produce, providing delicious options for every season and occasion.

October 25, 2024Last Updated: October 25, 2024

18 minutes read