Maple Sage Breakfast Patties
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Wild Mushroom Pasta with Brown Butter, Parmesan and Sage
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A crunchy gluten-free crust, a silky smooth vanilla cashew layer topped off with a rich coffee layer rounds out this delicious vegan cheesecake.
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I've scaled this vegan brownie recipe down to perfectly serve 2 people.
This light, vegetarian pasta comes together quickly and also happens to be gluten-free.
Frozen, slushy, watermelon margaritas are the best way to cool down during the hot summer days.
This margarita gets a twist with fresh watermelon juice and mint.
This light and fluffy frosting contains no butter and is perfect for cakes, cupcakes and even Baked Alaska.
This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.
Roasting the romanesco whole not only looks beautiful, but leaves the inside perfectly cooked and the outside lightly charred.
Oyster mushrooms, truffle salt and spinach make for the perfect risotto.
Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream.
These turkey meatballs are flavored with feta, Za'atar, green onions and cinnamon. They pair perfectly with fluffy, lemony, turmeric quinoa.
Have you ever tried zucchini noodles? They take on the flavor of whatever you cook them with. They taste even better when you grow your own mushrooms.
This simple summer pasta salad of zucchini, chickpeas and feta is brightened up with fresh lemon and basil.
This simple salad requires no cooking. A quick cilantro and cumin dressing made in a blender gets poured over shaved squash, sweet corn and feta.
At the beginning of summer, when zucchini is at it's sweetest, eating it raw with a little lemon and good olive oil is as good as it gets.