A delicious, unexpected Thanksgiving soup using fuyu persimmons and butternut squash. A great dish to warm up with as the weather gets chilly!
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This vibrant salad is full of seasonal root produce – radicchio, fennel, and apple for a perfect balance of cold weather flavors. I’m particularly excited for this salad to make an appearance on our Thanksgiving table!
These red onion quick pickles pack a whole lot of flavor, use just a few ingredients you probably have on hand, and are ready in no time!
A creamy, dreamy vegan blackberry cheesecake bar recipe to use up that berry bounty!
An easy, seasonal spread making use of all those delicious eggplants in your crisper and a creamy, homemade tahini!
A flavorful summer favorite featuring lemon pepper cucumbers and heirloom tomatoes. Bright, refreshing, and so simple!
Make the most of your produce with these delicious, nutty banana peel vegan muffins. Dark chocolate is a great accent to these maple syrup sweetened treats. They won’t last long!
This recipe is great for using up other herbs you don’t know what to do with…
A delicious, low sugar, vegan dessert to make use of all of your excess rhubarb (and dark chocolate!)
Proper radish green storage: Separate radishes from stems. I just break them apart with my hands….
This might be the new hummus! Use up those carrot tops and any wilty kale you might have (stems included) for a creamy, delicious spread that’s good on just about anything.
Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!