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Dressings + Sauces
Drinks
Desserts
Main Meals
Breakfast
Snacks

Roasted Summer Squash with Miso-Dill Vinaigrette and Crushed Korean Red Pepper

Fluke Ceviche

Tomato Bruschetta with Lemon-Olive Tapenade

Mustard-Roasted Squash with Black Olives and Herbs

Vegan Garlic Scape Pesto Pasta

Sautéed Squash Blossoms with Cashew-Chive Filling

Vegan Cucumber and Chive Salad with Cashew-Chive Dressing

Vegan Baby Artichoke Salad with Harissa

Vegan Apricot Panzanella Salad

Easy Broiled Potatoes with Miso-Dill Vinaigrette

Easy Grilled Halibut Tacos with Guacamole and Lime

Roasted Trout with Vegan Ramp Butter

Spring Galette

Vegan Fried Green Tomatoes

Sungold Tomatoes with Oregano-Sherry Vinaigrette

Tomato Gazpacho with “Cheezy” Lemon Croutons

Creamy Fava Bean Risotto with Lemon-Cayenne Oil

Springtime Herb and White Bean Soup

Roasted Sweet Potatoes with Pumpkin Seed Pesto

Spicy Miso White Beans

Spaghetti with Mushrooms, White Beans and Kale

Roasted Salmon with Rosemary-Garlic Oil

Roasted Purple Cabbage with Sriracha-Thyme Tahini Sauce

Red potatoes, Purple Kale and Spinach with Garlic, Miso and Dill

Purple Potato Puree with Miso and Cayenne

Kale Salad with Sweet + Spicy Golden Raisins

Jade Pearl Rice with Garlic, Vegan Butter, Sherry Vinegar and Sage

Healing Mushroom Noodle Soup

Creamy Broccoli Soup

Classic French Carrot Salad

Beetroot Falafel

Blue Potatoes with Pickled Vegetables and White Balsamic Mustard Dressing

Easy Fingerling Potatoes with Caramelized Onions, Red Chilies and Cilantro

Seared Tuna with Citrus-Chili Oil

Mushroom Toast with Spicy Sun Dried Tomato Spread, Caramelized Onions and Fried Sage

Pasta Alla Vodka

Spicy Tomato Soup with Cumin Basil Oil