This non-dairy version of panna cotta is light and creamy and perfect for summer when strawberries are in season!
Simple and delicious recipe for French lentils, with fresh herbs and vegetables that are easy to find year round. Make a cold lentil salad with leftovers, or add broth and seasonings to make into a soup!
This fresh, crisp salad is the perfect way to use kohlrabi from your farm box. Use whatever fresh herbs you have on hand, like basil, parsley, cilantro, or mint.
Coconut mango mousse is quick and easy to make with only a few ingredients– mango, coconut milk, lime, and maple syrup.
These soups are packed with vegetables and full of flavor. Make big batches of soup and reheat for quick lunches or dinners throughout the week.
Homemade pizza is a treat that my husband and my daughter like to make together on special occasions. This version is called veggie lover’s, as it has broccoli, artichokes, mushrooms, and olives. Enjoy!
Minestrone Milanese is chock full of veggies and is naturally gluten free. Enjoy a bowl with a simple salad for a complete nutritious meal!
Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.
These Roasted Veggie and Black Bean Tacos are nutrient-dense and plant-based, and loaded with flavorful veggies, so try them the next time you need a taco fix!
Coconut Sweet Potato and Chickpea Curry is mildly spiced with fresh ginger, turmeric, and cumin and is loaded wth seasonal vegetables.
This refreshing summer salad is extra delicious and colorful with fresh basil, fresh mint, sweet baby tomatoes, and nectarines (or peaches, if in season)!
Caponata is the perfect dish to make when eggplant, tomatoes, and fresh basil are in season! Serve as a side dish or appetizer at your next gathering!