Roasted Brussels Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.
Fall Harvest Snack Board, a pickable platter of roasted pumpkin, acorn squash and autumn chestnuts with dried apple chips, pomegranate and cranberries.
Hasselback Fall Fruit Platter with baked hasselback apples and pears with homemade maple granola. A perfect seasonal autumn fruit pickable platter.
Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.
Honey Citrus Carrot Salad, a fresh, seasonal side dish or salad topper made fresh shredded carrots and a homemade honey citrus thyme dressing.
Vegan Roasted Potato Salad, an easy vegan take on the picnic and barbecue classic! Served with fresh cilantro crema, radishes and sliced green onions.
Miso Ginger Edamame Slaw, a light and fresh vegan take on traditional coleslaw featuring green and red cabbage, edamame and a miso ginger dressing.
Grilled Zucchini Goat Cheese Bake – zucchini stuffed with herbed goat cheese and baked with marinara sauce. Serve with fresh bread for an easy dinner!
Grilled Pineapple with Mango Banana Nice Cream topped with fresh coconut and a bourbon sauce drizzle, a fresh and tasty tropical summer treat!
An easy summer crudite platter with sliced veggies, seasonal fruit, creamy cheeses and fresh herbs. Basically summer on a plate!
Warm marinated olives, garlic + capers with fresh herbs. Heat brings out rich complex flavors in this Spanish-inspired recipe!
Baked Figs with Maple Syrup and Creamy Brie, the perfect match of savory and sweet. Four ingredients and one pan for this simple yet indulgent dish.
Served warm or cold, this Easy Lentil Salad with Asparagus & Sun Dried Tomato is an easy weeknight favorite, and perfect for lunch the next day!
Keep it healthy at your next cookout with this patriotic American Flag Fruit Platter with berries, jicama and creamy skyr yogurt.
Carrots and squash pan-fried in a honey glaze and topped with goat cheese and a chimichurri made from green carrot tops. Delicious and sustainable!