Easy, nutritious recipe for a vibrant green sauce. Great on hot pasta, dolloped, slathered or served on the side of anything imaginable.

Heaps of thinly sliced mushrooms in a beautifully creamy buttermilk and sour cream sauce, complimented by lots of fresh thyme and sage.

Highly underrated sauerkraut, along with fresh dill, turn ordinary potato salad into a very tasty side for bratwurst or any main dish.

A satisfying vegetarian dinner, this sauce is creamy, vibrantly green, delicious and packed with dark leafy green nutrients. Sneaky veggies!

Use ALL of the fennel! Topped with fennel frond pesto, goat cheese & sautéed mushrooms, these toasts are an easy and delicious appetizer.

An easy vegan side dish! Roasted black beans, onion and ripening plantains tossed in a sweet and spicy mix of maple syrup, vinegar & spices.

An easy salad or side dish packed with tangy sweetness from lime and white balsamic vinegar, w/ a nice kick from jalapeño. It’s also vegan!

An easy meal-prep lunch or dinner salad with a very tasty dressing made from miso, oil, rice vinegar, garlic, sesame seeds and honey.

Halloumi & black beans seasoned & roasted, served on taco tortillas with cabbage, pickled onion, avocado, pepper & cilantro tahini dressing.

Tofu & black beans coated in oil and spices, roasted, and served w/ cabbage, peppers, pickled onion, avocado and cilantro lime vinaigrette.

A delicious, easy alternative to pesto with pistachios, parsley, spinach, fresh garlic and lemon zest, tossed w/ sautéed mushrooms and mac.

Chicken parts take an overnight bath in buttermilk, dijon mustard, salt, paprika & fresh sage, then roast at 450. Top w/ fried sage leaves.