This pasta recipe captures everything we love about the transition from summer to fall: savoring the final peak-season produce of the summer while cozying up to warm, heartier dishes. Our dietitians recently made this in our Farm to Fork community nutrition class, and it received rave reviews.

This salad combines healthy portion sizes of cooked whole grains, vegetables, cheese, and seeds.

With carrots as the star ingredient, this salad is full of flavor and crunch. Carrots also provide Vitamin A, essential for eye health, and Vitamin C, for immune health.

Made with wholesome ingredients like zucchini, yogurt, whole-wheat flour, and flax meal. Recipe compliments of Community Servings’ new Manager of Nutrition Services, Valerie Machinist, MS, RDN, LDN.

Garlic scapes have a mild garlic flavor and texture similar to asparagus. They’re a great source of manganese, vitamin B6, vitamin C, and selenium and linked to numerous health benefits including lowering cholesterol and blood pressure and preventing heart disease and various types of cancer.

Using real lime juice and cucumber gives the drink a nice bright flavor without any added sugar.