Recipes
Simple, seasonal recipes built around what's in your Tyme box. No hard-to-find ingredients — just fresh produce at its peak.
Avocado Tostadas with Pickled Red Onion
Crispy tostadas loaded with hand-mashed avocado, quick-pickled red onion, and a lime crema. Ready in 20 minutes.
Roasted Tomato Salsa Verde
Charred tomatillos and serranos blended into a smoky salsa that makes everything better. A Tyme kitchen staple.
Calabacitas con Crema
Classic Mexican zucchini sautéed with corn, poblano, and a swirl of crema. The best use of summer squash you'll find.
Grilled Corn & Cotija Salad
Charred corn cut from the cob, tossed with cotija, chili, lime, and fresh cilantro. Elote, deconstructed.
Roasted Poblano & Black Bean Soup
Silky, smoky, and deeply satisfying. Fire-roasted poblanos pureed with black beans and a touch of cumin.
Watermelon Agua Fresca with Mint
Four ingredients. Five minutes. The most refreshing thing you'll drink this summer, made from Tyme's sweet seedless watermelons.
Mango Habanero Salsa
Sweet ripe mango meets fiery habanero. A small-batch salsa that pairs with everything from fish tacos to scrambled eggs.
Nopal Salad with Lime & Chile de Árbol
Cleaned and grilled nopales tossed with cherry tomatoes, white onion, cilantro, and a bright chile de árbol dressing.
Chilled Cucumber Gazpacho
No-cook, ice-cold, and herby. Cucumbers, tomatillo, jalapeño, and fresh dill blended and served straight from the fridge.
Spinach & Queso Fresco Quesadillas
A weeknight classic elevated with farm-fresh baby spinach, crumbled queso fresco, and caramelized onions.
Charred Eggplant & Herb Dip
Baja-style baba ganoush. Eggplant charred directly over flame, blended with tahini, lemon, and fresh parsley.
Hibiscus Lemonade (Agua de Jamaica)
Dried hibiscus flowers steeped, sweetened, and finished with fresh lemon juice. Deep crimson, perfectly tart.
Cook with produce this fresh.
Every recipe here is built around what Tyme delivers. Order your weekly box and cook it fresh, straight from the farm.