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This recipe for roasted red pepper and tomato soup celebrates the end of summer heat. Make a giant batch to freeze for cooler weather!
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Make classic gremolata with this super simple recipe! Chopped parsley, lemon zest and garlic combine to make the perfect fresh garnish.
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You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.
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This cilantro pesto recipe is made with hemp seeds! It's a fresh and healthy sauce that livens up a variety of dishes. It's really great with Mexican meals!
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Tabouli, a favorite Lebanese dish, made even healthier with protein-rich quinoa. This flavorful and delicious recipe was featured on BonAppetit.com!
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Craving a refreshing summer treat? Make these simple pineapple-mint popsicles! You'll need only two ingredients to make these all-natural ice pops.
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These gluten-free banana muffins are made with almond flour! This easy recipe uses simple ingredients and comes together by hand. Recipe yields 1 dozen muffins.
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A light but filling vegan meal with zucchini “noodles,” spicy homemade arrabiata sauce and chickpeas. Recipe yields 2 to 3 servings.
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Make this broccoli pesto pasta recipe for a fresh and veggie-packed dinner! Featuring broccoli, toasted pine nuts, green olives and Parmesan.
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This healthy peach crisp features juicy summer peaches and a delicious oat and almond topping. It's gluten free and easily made vegan.
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These simple tacos are easy and inexpensive! Start with a base of black beans, top with cabbage and finish it off with a delicious sauce (options provided).
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A crisp quesadilla stuffed with Greek flavors, including tomatoes, olives, chickpeas and red onion. Serve with dill-mint yogurt dip (optional) for a terrific quick meal, snack or appetizer.
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A colorful and hearty Greek-inspired salad featuring farro, chickpeas, mint-dill yogurt sauce and plenty of greens.
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This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
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This quickly sautéed Swiss chard is lemony, garlicky, and truly irresistible. The key is in the method. Recipe yields 4 modest side servings. Cook another batch in another skillet if desired.
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Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step
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My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Recipe yields 1 sandwich so multiply as necessary.
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Enjoy oven-baked crostini with this simple recipe! Crostini are the perfect base for party appetizers or dips. They're also a fun light meal.
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