This divinely sweet “grown-up” orange juice is packed with minerals, nutrients and enzymes to keep your immune system healthy.

The juice itself is called Farm & Garden Green and it's a garden lover's dream, according to Food and Beverage Supervisor Lisa Hudson. “This ‘un-recipe’ features seasonal ingredients growing in Esalen's Farm & Garden and, of course, that's constantly changing, as is the recipe!,” says Lisa. “The consistent thread you'll find is that it's packed with the freshest, most vibrant greens, veggies and herbs of the season, with just a kiss of sweetness that comes from Meyer Lemons that have grown around the Esalen property for many years.”

1 onion 1 Tbs. Thai red curry paste 1 bunch spinach 1 can coconut milk 1 cup cooked jasmine rice 2 cups shelled green peas (fresh or frozen) Salt and pepper to taste

1 large celery root, peeled and thoroughly rinsed ¼ cup flour 1 large egg, beaten 1 ½ cups fresh bread crumbs Pinch each of paprika, thyme, salt, pepper, cayenne, garlic powder and onion powder 1/3 cup grated pecorino romano cheese Extra virgin olive oil Handful of chopped parsley 2 lemons, halved

2 small delicata squash, cut in half lengthwise, seeds removed 1 Tbsp. olive oil ¼ cup minced shallots 2 Tbsp. unsalted butter 4 Tbsp. pecans 4 Tbsp. walnuts 4 Tbsp. pumpkin seeds 4 Tbsp. dried cranberries 4 Tbsp. golden raisins 1 tsp. crystallized ginger, finely chopped 1 tsp. sugar pinch of ground cinnamon pinch of ground nutmeg pinch of ground coriander pinch of ground cardamom salt

4 cups corn flour 1/2 lb. softened, room temperature butter 2 cups sugar 2 eggs 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup (up to 1 cup) of water, milk or orange juice

1 cup polenta 2 cups chicken or vegetable broth 2 cups water Chopped fresh herbs such as sage, rosemary, chives, parsley Salt and pepper to taste 3 Tbs. extra virgin olive oil

4 cups all purpose flour 3/4 tsp salt 4 Tbsp baking powder 4 eggs 3/4 cup vegetable or rice oil 3 cups buttermilk 1 cup water

1 large head cauliflower, cut into small florets 4 tomatoes, seeds mostly removed, sliced into eighths 1 green bell pepper, thinly sliced 1 small red onion, halved and thinly sliced 1-2 Jalapeño peppers, seeded and thinly sliced White wine vinegar, to taste Sea salt, to taste Olive oil, to taste Fresh ground black pepper, to taste

Nutty notes ensure this Esalen favorite has layers of deep flavor. Light but warm and nourishing, it's vegan and gluten free and made mostly of pantry staples. 

The juice itself is called Farm & Garden Green and it's a garden lover's dream, according to Food and Beverage Supervisor Lisa Hudson. “This ‘un-recipe’ features seasonal ingredients growing in Esalen's Farm & Garden and, of course, that's constantly changing, as is the recipe!,” says Lisa. “The consistent thread you'll find is that it's packed with the freshest, most vibrant greens, veggies and herbs of the season, with just a kiss of sweetness that comes from Meyer Lemons that have grown around the Esalen property for many years.”

With this recipe the classic pesto goes through a transformative experience, moving away from the traditional basil version and finding a way to use the often-overlooked leaves of celery which many discard. At its heart pesto is a simple combination: part leaves, part nuts or seed, a little garlic and cheese, then the whole thing is bound together with an acid (here we use lemon juice) and olive oil. Understanding this breakdown opens your ability to transform anything from our garden (or yours) into wonderful variations on pesto.

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.