Meatless Monday! Vegetarian enchiladas full of black beans, sweet bell peppers, and onions, topped off with salsa and cheese.
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Huevos Rancheros for brunch – fried eggs top tortillas covered with refried beans, salsa and roasted sweet peppers.
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Baked eggplant and balsamic roasted tomato sandwiched with provolone cheese.
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Light lentil and potato salad tossed with tomatoes perfect for picnics and BBQs.
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Spicy green mint chutney tossed in rice and topped with a tomato and nectarines.
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Vegetarian main dish: crispy roasted cauliflower over quinoa breadcrumbs, capers & kalamata olives, with soft-boiled eggs.
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Easy tarts spread with softened cream cheese or mascarpone, piled high with fresh blueberries, and drizzled with blueberry glaze.
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Healthy Mexican black bean and avocado tostada topped with cabbage salad.
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A fluffy corn pudding with a soufflé-like consistency laced with cheese and a little kick of roasted poblano heat.
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Quinoa Crispies – Cooked quinoa baked until crispy. Great for salads or for a healthy snack.
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Maple cornbread topped with strawberries and drizzled with more maple syrup.
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Lettuce Wraps with Celery Root and Beluga Lentils – a healthy appetizer for your next party!
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Easy Creamy Asparagus Risotto cooked in the slow cooker, featuring a giveaway for a slow cooker cookbook and a risotto spoon!
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Caramelized onion and feta tartlets drizzled with honey + tip for quick party app!
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Pickled beet salad tossed with chive oil, feta, and pepitas. Add cooked farro for a vegetarian entrée.
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Flakey Cornish Pasties filled with creamy celery root, potatoes, leeks and pickled apples just in time for St. Patrick’s Day!
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Great vegetarian dinner of chickpeas and a spicy roasted tomato sauce tossed in pasta.
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Decadent but healthy – celery root bisque with broiled lobster tail.
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Easy black bean soup cooked in the slow cooker! Just eliminate the Chipotle Cream drizzle to veganize.
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