In the heat of summer when the peaches are great this is a nice departure from a caprese salad. We change it from Basil, Tomato and Mozzarella to Mint, Peach and Tofu. Balsamic, olive oil black pepper and flaky salt is the only addition it needs. If you are not comfortable charring the peaches it is great as is, but adding that smoky char to it really makes the dish.

This dish tastes like the beginning of summer. It is a simple dish with few ingredients so getting the best ingredients is important. It also happens to be a great dish served hot out of the skillet while doing well served later at room temperature for a snack. It looks best when you cut the squash in a few different shapes so that you get different textures for people to enjoy.

Asparagus always lets us know spring is truly here. We recommend making it to the market to get the freshest asparagus as you won’t have to snap off the bottoms that become fibrous with age. We think it is great roasted but love this cold version that you can prepare ahead of time to wow your guests. The mint salsa verde with meyer lemon and capers is just there to dress the asparagus and bring out that inherent sweetness. But just properly cooked asparagus with olive oil and flaky sea salt is fantastic.

Practitioners and staff love when this Vietnamese Curry, created by Spirit Rock cook Deanna, is served in our dining hall. It’s not as spicy as a Thai curry but delivers a wonderful warming flavor. The stew can be a highlight for folks on retreat with us or for you and your guests at home.

Once the season’s first panzanella hits the table, it really begins to feel like summer has arrived! We love making this dish with a local sourdough bread and a variety of heirloom tomatoes – you can make it with any kind of whole loaf bread, and any tomatoes you find in your garden or at the store. This traditional Tuscan recipe is just a jumping off point for many kinds of juicy bread salads. We’ve had great fun experimenting with other combinations like rye and beets; pita and eggplant; and yes, even poundcake and peaches, why not, it’s summertime!

We love this technique of smashing cucumbers for a rustic looking salad where the dressing soaks into all of the nooks and crannies. We freshen it up with some herbs and a few sprinkles of toasted sesame seeds. The salad makes a great side dish with a robust and spicy meal, such as our Vietnamese curry.

We love serving these Mexican spicy pickled vegetables with all kinds of dishes—beans, enchiladas, salads, sandwiches, you name it! The acidity adds a balancing spice and flavor to whatever you’re serving it with, and you can adjust the level of heat to suit your preference—just tweak the amount of jalapeños (or substitute an even spicier pepper like serrano if your tastebuds are so bold). A jar of escabeche is a fantastic condiment to have on hand and because of its popularity and versatility, we tend to make it in huge batches.

During the winter, rich, hearty dishes such as pasta can be very pleasing here in wet, chilly Marin County and many other regions throughout the U.S. Instead of preparing a flour, butter, and cream béchamel for our full-bodied sauce, we use cauliflower cooked slow until tender and then blended to make the sauce. This recipe has the added bonus of using the core of the cauliflower, which is discarded often. The creamy sauce holds up well to the sweet and bitter flavor of the balsamic grilled chicories. We highly recommend our local pasta company, Mill Valley Pasta Co.

This creamy, delicious soup is as wholesome as it is comforting. It’s light enough to enjoy for lunch on a cold day, and it can serve as a more substantial meal with a salad and, perhaps, a potato gratin. If you don’t have an immersion blender, you can puree the soup in a traditional blender. Just make sure to prepare the soup in two to three batches, filling the traditional blender only half way to minimize the risk of getting splashed with hot soup.

Enjoy the sweet and spicy flavors of this recipe adapted from the chai that we serve during our retreats on the land. Full-bodied and rich in antioxidants, taste why so many practitioners love this recipe. It is a favorite yogi breakfast drink, especially on cool, foggy mornings.