Wasabi Ginger Deviled Eggs, a Japanese twist on the American classic. Easter Sunday now has a spicy twist!

Nut-Free Chickpea Basil Pesto using garbanzo beans instead of nuts. 5 minutes, 5 ingredients, and great on pasta, pizza, and veggies!

Ginger Soy Tofu Bowl, a plant-based brown rice bowl with crispy ginger soy tofu, roasted Japanese yam, edamame, and shaved carrots.

Za’atar Crispy Chickpea and Leek Salad, an easy farro grain bowl in a light za’atar and lemon dressing. Spice up your salad night!

Healthy Baked Patacones, Colombian smashed plantains baked and served with spicy mojo herb sauce. Delicioso!

Winter Squash Salad with Pomegranates, Goat Cheese & Kamut, a fresh winter arugula salad that’s perfect for cold weather!

Pasta with Clams in White Wine Garlic Sauce, a new take on the classic Spaghetti alle Vongole made with bucatini and clams.

Peppermint Mocha Matcha Latte, a minty hot cocoa made with unsweetened cocoa powder, matcha, peppermint extract, and plant-based milk.

Saffron Poached Pears, a simple and seasonal baked fruit dessert with saffron, apple cider vinegar, cinnamon, and brown sugar.

Red Beet Apple Soup, a soup of red beets, fresh fall apples, celery, and herbs that will keep you warm and cozy on cold weather nights.

Easy Lentil Bowl with Sunny Egg & Harissa, a simple and spicy lentil bowl with farro, onion, arugula and sun dried tomatoes.

Kale Persimmon Salad with Pecan Yogurt Dressing, a simple salad of red kale with persimmons and pomegranates with yogurt dressing.

Pistachio Crusted Caramel Apples, candied apples dipped in caramel and dusted with crushed pistachios.

Fall Harvest Snack Board, a platter of roasted pumpkin, acorn squash and autumn chestnuts with apple chips, pomegranate and cranberries.

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Honey Citrus Carrot Salad, a seasonal side dish or salad topper made fresh shredded carrots and a homemade honey citrus thyme dressing.

Apple Fig Barley Bowl, the perfect “almost autumn” salad of barley, mixed greens, apples, dried cranberries and cashew dressing.

Vegan Roasted Potato Salad, an easy vegan take on the classic! Served with fresh cilantro, radishes and sliced green onions.

Miso Ginger Edamame Slaw, a light and fresh vegan take on coleslaw featuring green and red cabbage, edamame and a miso ginger dressing.

Chili lime Cauliflower Tacos made with roasted cauliflower, chili powder, fresh lime, black beans and avocado. A vegan take on Taco Tuesday!

Summer Peach Panzanella Salad, a fresh salad of fresh tomatoes, ciabatta bread and summer peaches drizzled in a light olive oil dressing.

Homemade Bloody Mary Mix with fresh tomatoes, smoked sea salt and spicy hot sauce. The perfect Bloody Mary for weekend brunch!