These oatmeal cookies are chewy, salty and sweet.
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These rice krispie treats get an added layer of flavor from nutty brown butter and flaked sea salt
These chewy sugar cookies are taken to another level with vanilla bean and nutty browned butter.
Shredded zucchini not only keeps this bread super moist, it's also a great way to sneak in some veggies
This simple dish comes together in about 20 minutes and features ONLY 5 ingredients (minus salt and pepper).
This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.
Hearty brown rice is topped with ground turkey flavored with ginger, garlic and mint. A quick and easy dinner perfect for any night of the week.
Leftover cooked rice and not sure what to do with it? Try making this sweet breakfast pudding
Chewy, fluffy, crispy and buttery this cookies are simple but tasty.
Classic bruschetta with fresh tomatoes, basil and garlic
Brussels sprouts tossed with hazelnuts go perfectly on grilled bread with creamy burrata and truffle honey.
Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group.
My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.
This pizza requires no special oven or pizza stone. It gets a crispy bottom and edges thanks to a sheet pan.
Tart and sweet apples are cooked down with Bourbon, cinnamon and maple syrup.
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Zucchini and Lemon Pasta Salad
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©2020 Megan Mitchell