Banana Muffins

By Carrie Floyd, from the Culinate Kitchen collection

Turn ripe bananas into muffins (or bread) for a tasty breakfast or snack.

Bran Oat Muffins

By Kim Carlson, from the Culinate Kitchen collection

Make a double batch of these moist muffins on Sunday and eat them throughout the week.

Cabbage with Sour Cream

From the book The Food and Cooking of Russia by Lesley Chamberlain

Carrot-Pineapple Cake

By Caroline Cummins, from the Culinate Kitchen collection

A birthday favorite that’s terrifically sweet and rich.

Catherine’s Carrot Cake with Cream-Cheese Frosting

By Carrie Floyd, from the Culinate Kitchen collection

Collard Greens and Smoked Turkey Soup

From the Culinate Kitchen collection by Carrie Floyd

Inspired by a Lee Brothers recipe, this hearty soup satisfies.

CSA Salad with Lime-Ginger Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Pair seasonal vegetables and salad greens with an Asian-inspired dressing.

Garlic-Sautéed Shrimp and Orzo

By Kim Carlson, from the Culinate Kitchen collection

Not-for-the-Birds Millet Cookies

From the Culinate Kitchen collection by Carrie Floyd

Everyone likes these sweet whole-grain treats.

Spearmint Tea with Lemongrass and Echinacea

By Carrie Floyd, from the Culinate Kitchen collection

Steel-Cut-Oatmeal Bars

By Kim Carlson, from the Culinate Kitchen collection

Steel-cut oats for the person who doesn’t have time to make them.