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.
Who doesn't love slow cooker recipes?
Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.
The secret ingredient in this guacamole is smoky and rich mole sauce. Just a little turns regular guacamole into something very special!
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
Flavorful and quick as a wink to make!
This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!
Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.
Get dinner on the table fast, at home or away!
These roasted chickpeas are a great party snack: really easy to make, simple to adapt, and very yummy!
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
This super easy fruit leather is fun to make and eat!
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
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 delicious smoothie is an excellent way to start the day. This recipe also makes incredible popsicles! Double or triple the recipe, pour into molds, and freeze.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
Mmmm... these perfectly spiced sweet pickled carrots are a perfect with salads, on sandwiches, or as a snack!
This soup will make you realize that sweet potatoes, apples, and potatoes are made for each other! The hint of lime juice and chili powder that garnish each serving is key.
Gluten-free and vegan, this pasta dish is creamy comfort food that everyone can enjoy. Toss in more cooked vegetables before serving if you’d like – steamed kale or roasted broccoli would be delicious.
This surprising combination is a true crowd pleaser.
These wraps are fresh and filling.
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
Vanilla and almonds go so well together that you might find that you prefer it unsweetened. If not, this recipe has different options for sweetening to your liking.
Dinner will be on the table in no time!
A longtime Deli favorite!
Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!
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.
This salad is just as good served cold or room temperature.
This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.