Important Update: Our Permanent Shift Away from Creative Commons

At Bob’s Market and Greenhouses, we've always aimed to deliver top-notch, inspiring content to our community, including our beloved weekly recipes that help home cooks explore new flavors. However, following a thorough evaluation of evolving trends in digital content licensing and the rise of A.I. tools, we've decided to permanently cease using all Creative Commons (CC) licensed works across our platform going forward. This includes the immediate and final removal of all CC-sourced images from our weekly recipes, with no plans to reinstate imagery in that section.

What is Copyleft Trolling?

For context, "copyleft trolling" describes an increasingly common tactic where individuals or groups vigilantly track and enforce copyleft licenses—like those in specific Creative Commons options (e.g., CC-BY-SA, which mandates "Share-Alike" for derivatives). Copyleft aims to encourage open sharing by requiring adapted works to carry the same permissive terms. Unfortunately, this has spawned "trolls" who scour the internet for even slight or accidental infringements, then issue demands for compensation, takedowns, or lawsuits—often prioritizing profit over true creator advocacy.

Though Creative Commons was founded on positive principles of collaboration and openness, the current online landscape has exposed risks from such aggressive enforcement, turning well-intentioned compliance into potential headaches.

Our Past Use of Creative Commons for Publishing

In the spirit of fostering a collaborative community, we have previously published selected photos from our in-house collection under Creative Commons licenses. This allowed others to freely use, share, and adapt these images while aligning with our goal of promoting creativity and accessibility. However, as part of our broader commitment to avoiding the vulnerabilities associated with CC, we will now cease using Creative Commons entirely—including for any future publications of our own content. This ensures consistency in our approach and protects against potential misuse or enforcement issues on both sides.

Why This Change?

Our core focus is ensuring a smooth, secure experience for our users. By fully eliminating Creative Commons content and committing to never use it going forward, we're proactively avoiding these pitfalls. Key reasons include:

• Eliminating Potential Disputes: Despite diligent adherence (such as accurate attribution and licensed commercial usage), ambiguities in CC licenses can still attract unwarranted claims from trolls.

• Streamlining Operations: Handling enforcement issues pulls resources away from our primary mission of crafting original recipes and resources.

• Prioritizing Control and Originality: For our weekly recipes, this means they will remain text-based moving forward, without any images returning. Elsewhere on the site, we'll exclusively use imagery produced in-house by our own photographers or through AI-generated visuals created by our team, giving us complete oversight and quality assurance.

We recognize this may change the visual appeal of our recipe section, but it allows us to maintain reliability and focus on the essence of our content—the recipes themselves.

Thank you for your continued support and understanding as we implement these measures to protect our platform. If you have feedback on our recipes or other site features, we're here to listen!

Keep Growing,
Bob’s Market Team

Air Fryer Shrimp Tacos with Creamy Cilantro Sauce

Simple shrimp tacos made in the air fryer. Add pickled jalapenos and hot sauce if desired.

Ingredients

• ¼ cup Greek yogurt

• 2 tablespoons mayonnaise

• 2 tablespoons chopped cilantro

• 1 teaspoon apple cider vinegar

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon cumin

• ⅛ teaspoon kosher salt

• 12 ounces uncooked medium shrimp, peeled and deveined

• 1 teaspoon olive oil

• 1 teaspoon taco seasoning

• 4 (10 inch) flour tortillas, toasted

• 1 cup shredded cabbage

Directions

• Step 1

  Combine yogurt, mayonnaise, cilantro, vinegar, garlic powder, onion powder, cumin, and salt in a small bowl. Stir until evenly combined and set aside.

• Step 2

  Preheat the air fryer to 400 degrees F (200 degrees C).

• Step 3

  Pat shrimp dry using a paper towel and place into a bowl. Add olive oil and taco seasoning. Stir until evenly combined.

• Step 4

  Place shrimp in the basket of the preheated air fryer and cook for 4 minutes. Shake and cook for 3 minutes more.

• Step 5

  Place tortillas on serving plates. Divide cabbage and shrimp between the tortillas. Top with reserved sauce and serve.

Grilled Yellow Squash

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients

• 4 medium yellow squash

• ½ cup extra virgin olive oil

• 2 cloves garlic, crushed

• salt and pepper to taste

Directions

• Step 1

  Preheat the grill for medium heat.

• Step 2

  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.

• Step 3

  Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.

• Step 4

  Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Zucchini Patties

These cheesy zucchini patties are easy to make and an excellent way to use up that abundance of zucchini from the garden.

Ingredients

• 2 cups grated zucchini

• 2 eggs, beaten

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped onion

• salt to taste

• 2 tablespoons vegetable oil

Directions

1. Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.

2. Heat oil in a skillet over medium-high heat.

3. Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.

Air Fryer Grilled Peaches

Grilling peaches in an air fryer is a delightful way to elevate the taste of this summer fruit. The air fryer brings out the natural sweetness of the peaches while adding a touch of caramelization to their tender flesh.

Ingredients

• ¼ cup quick-cooking oats

• 2 tablespoons melted butter

• 2 teaspoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 medium peaches, halved and pitted

Directions

1. Preheat the air fryer to 350 degrees F (175 degrees C).

2. Combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl. Set aside.

3. Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket. Air fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

Perfect Summer Fruit Salad

This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it.

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced

• 2 oranges, peeled and sectioned

• 1 cup seedless grapes

• 2 cups blueberries

Directions

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.