This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).
Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up.
This is a thick, rich pudding, similar to tapioca, but is so healthy you can eat it for breakfast. Ripe mango adds enough sweetness that you can even skip the agave nectar if you'd like. Chia seeds are high in omega-3 fatty acids, minerals, and antioxidants.
This smoothie makes a great breakfast - it's full of fiber, protein, potassium and a healthy dose of vitamin C. The ginger and turmeric add anti-inflammatory benefits to boot.
It's great to have a jar of this turmeric-honey mixture in the fridge all winter during cold and flu season. If you feel something coming on, stir a spoonful of it into a cup of hot water, squeeze some lemon in, and add a generous pinch of freshly gournd pepper. Turmeric is also known for its anti-inflammatory properties, so it's good for aches and pains too!
This banana bread is more a bread than a cake, and is just barely sweet. You can increase the sugar to 1 cup (or even 1 1/4 cup for a very sweet, dessert banana bread). Use very very ripe bananas.
High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.
Classic New Year's fare, vegetarian version!
This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.
If you have the time, salt the chuck roast a full 24 hours before making this. Leftovers make marvelous sandwiches.
Pistachios, sesame seeds, and a bright and vinegary miso dressing make this kale salad a bit different from the usual.
When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.
This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
With only a handful of ingredients that you probably already have around, this is so simple, and ready in under an hour and a half.
Butternut squash is excellent paired with pasta, because it gets creamy and rich, and almost coats it like a sauce. Pan-frying all the ingredients at the end deepens the flavor and turns the pasta very slightly crispy and toothsome.
This is a hearty salad with an unexpected and satisfying combination of ingredients.
This thick, date-sweetened smoothie is an excellent way to enjoy fresh figs when they’re in season.
These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).
The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
The meatballs in these easy sandwiches are full of eggplant, making them extra-flavorful and tender.
Light, fragrant, and full of the season's most flavorful vegetables, this lasagna will be loved by all!
Topped with decadent dairy-free mayonnaise, these hearty broccoli burgers make a delicious meatless meal.
I like to pair this with a green salad, or sautéed cabbage or kale.
If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.
This hearty salad is easily doubled if you're feeding more than two.
A perfectly light and fresh summer tomato sauce to serve over pasta.
Pure summer in a glass. This recipe is easily doubled.
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Serve with an herby, lemony salad for a satisfying meal, or serve as a side dish alongside something grilled. Try using gluten-free pasta!
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.
When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
This salad is just as good served cold or room temperature.
This is a seriously fast meal. Throw some vegetables on the grill with the pork skewers, and you’ll have dinner on the table in 20 minutes.
Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.
Add fresh herbs or chopped red onion to spice up this basic recipe
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.
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