lemony herb farro salad with avocado & grilled zucchini | a 100% plant-based salad full of refreshing ingredients and intriguing textures.

pistachio butter noodles with seasonal veggies | a delightful twist on asian peanut noodles

avocado & roasted carrot sandwich | a vegan sandwich with avocado, roasted carrots, cucumber, lemon-pistachio spread & carrot tops

freekeh fried “rice” | a delicious way to enjoy veggie scraps to help you make every day “stop food waste day”

pistachio-accented hummus with pickled pistachios | my newest & nuttiest twist on hummus

roasted sweet potato, spicy lentil chili & cashew cheese | a creative and healthier twist on chili cheese fries

vegan coconut curry chick’n tenders skillet with spring greens & freekeh — a plant-based skillet to celebrate Earth Month!

fruit-sweetened dark cocoa smoothie | a 3-ingredient smoothie … it’s “secret” ingredient is prunes!

asian-style noodles with gingery prune sauce | The scrumptious sauce has a secret bone- and gut-friendly ingredient … California prunes!

Farro with california prunes, butternut squash & pecans | This vegan salad is full of vibrant color, texture and health benefits!

Sweet-n-salty sesame roasted chickpeas to enjoy as a snack, salad topper, or meal garnish!

Roasted orange bell pepper soup – It’s soup season. So, here’s a bowl of soup for you! (Hint: It’s creaminess is from beans!)

Pomegranate-smashed butternut squash – a festive side ideal for the holiday season! (Secret ingredient: pomegranate juice!)

candied pumpkin spice pecans | this seasonal snack has a just-right sweetness w/that flavor-of-the-moment accent