Welcome to the easiest way to create the most stunning latkes! This giant sheet pan version is a beauty and can be topped with anything. I’m using some of my favorite winter fruits and veggies.

A smokey mezcal margarita made with a simple syrup infused with charred sage, and a zesty lime and sage salt rim. Need anyone say more??!!

This salad is ideal for a crisp fall day when you’re not quite ready to say goodbye to light, fresh flavors. It features shaved Brussels sprouts, hearty farro, tart apple slices, and baked lemon-y almonds combined with a tangy vinaigrette.

This twist on Yotam Ottolenghi’s Swiss chard fritters is a perfect way to use up your greens and herbs. It calls for 1-2 large bunches of Swiss chard (depending on how big you’re feeling), and handfuls of dill, parsley, cilantro, or any other fresh herbs you’ve got on hand.

Schav is a traditional dish in Jewish and Slavic cuisine, particularly popular in Poland, Ukraine, and Russia. The soup is known for its tangy, lemony flavor, thanks to the sorrel leaves, which have a naturally tart taste.

Introducing the Sproutwell twist on the Sweetgreen BBQ Chicken Salad—only better, because it’s made with fresh leafy greens from my own garden and a delicious tofu swap for the chicken.

Swiss chard is undeterred by this summer heat and there’s more in the garden than I can keep up with! This twist on classic North African shakshuka starts with sautéing a large bunch of Swiss chard and ends with lots of lime and hot sauce.

Make this delicious smoothie recipe using spinach and herbs from your edible garden.

How to recreate an even more delicious version of the Sweetgreens Hummus Crunch Salad at home with veggies and herbs from your edible garden.