Grilled vegetables + halloumi over garlicky zoodles. Ready in just over 30 minutes!

Crispy rice salad tossed with lots of spring herbs, scallions, sugar snap peas and raisins, with a honey-lime vinaigrette. Vegan!

Vegan cauliflower version of a classic shrimp dish, ready in under 30 minutes. Instructions include making it as a main dish with linguini.

Vegan asparagus and potato salad with lentils, radishes, and snap peas dressed in a lemon vinaigrette.

Easy pear vinaigrette, ready in minutes, that brightens any salad.

Garlic and rosemary infused cream sauce make this a crowd favorite. Perfect for your next dinner or party.

Lightened Brussels sprouts with bacon and quinoa, topped with maple butter breadcrumbs for Thanksgiving!

Made with chickpea flour, GF miso, coconut oil, and dusted with salt, these cakey chocolate chip cookies rock!

Salad of roasted cauliflower, crispy chickpeas, kalamata olives, sun-dried tomatoes, and feta tossed in a miso dressing.

Hand pies with a sour cream crust and filled with apples, ginger, cardamom, and cinnamon.

Easy, thick potato leek soup with Hatch chilies.

Old fashioned crumble with strawberries, blueberries, and hibiscus tea leaves topped with an Einkorn and spelt flour crumble.

Irish soda bread made with cake flour, whiskey-soaked raisins, buttermilk, sour cream, and orange zest. Not just for St. Patrick’s Day!

Lightened asparagus-leek-Gruyere quiche with gluten-free hash-brown bottom.

Tender, moist buttermilk cornbread that’s super easy to make. Comes out perfect every time.

Savory baked Finnish pancakes (Pannukakku) with fresh dill and topped with smoked salmon. Perfect for brunch or dinner!

Butternut soup with apple cider & crème fraîche, topped with confetti of roasted chickpeas.

Game Day Appetizer: Thin slices of potatoes sandwiched with cheese – baked in a muffin tin. Finish with all the fixings!

Vegan barley soup with potatoes, mint, lime, and a little turmeric for a comforting bowl of healthy goodness.