Roasted veggies and fresh kale are tossed with creamy vegan avocado Caesar dressing, and then sprinkled with bright red cabbage shreds, toasted pumpkin seeds and smokey tempeh bacon. Enjoy as a satisfying entree salad or as a hearty side!Continue reading “Roasted Vegetable & Kale Salad with Vegan Avocado Caesar Dressing”
A creamy, garlicky, mayo-free dressing coats perfectly cooked new potatoes, loads of fresh basil and marinated artichoke hearts. Toss it all with some bright, peppery arugula, and we have your new favorite potato salad.Continue reading “Creamy Vegan Potato Salad with Basil and Artichokes”
This farro salad eats like a full meal. Al dente whole grain farro tossed with your favorite herbs and a simple lemony dressing. Add in some diced grilled veggies, fresh baby greens and serve over creamy hummus for an easy, crave-worthy and nutritious meal.
This effortless yet pretty and delicious savory tart takes 10 minutes to put together and less 20 minutes to bake. Flaky puff pastry is layered with pesto, an easy cashew cheese and fresh asparagus. Some Everything bagel seasoning adds some extra brunch appeal to the crust. Serve with a 3 ingredient lemon arugula salad on top for a delicious meal that comes together with minimal work in the kitchen. Plus, it will have everyone at your table swooning for more!Continue reading “Asparagus and Pesto Cashew Cheese Tart with Lemon Arugula”
Roasted baby potatoes are amazing on their own, but tossed with basil pesto and topped with cherry tomato bruschetta they are taken to a whole new level of yum! This dish is really easy to prepare, especially for large groups because it doubles easily. Use store-bought pesto and prepare the cherry tomato bruschetta ahead of time to reduce your prep work the day of. Toss the potatoes in oil and salt, roast them, toss them in the pesto and top with the bruschetta right at serving time. Done!Continue reading “Roasted Baby Potatoes with Basil Pesto and Cherry Tomato Bruschetta”
Sweet roasted bell peppers are filled with Asian inspired sesame-ginger seasoned mushrooms, tofu and rice. Serve them with red cabbage slaw for a complete meal which is rich in flavor, nutrients and color!
Juicy, toothsome portobellos rest on top of a savory salad of roasted broccoli, chickpeas, nutty grains and tart apple tossed with fresh lemon and basil dressing. The components for the salad are easy to prepare ahead of time so this nutritious and delicious meal comes together in a snap. Continue reading “Portobello, Broccoli, Chickpea and Grain Salad with Fresh Lemon Basil Dressing”
This salad is a spin on one my mother made for us when we were kids. It’s even better the next day so if you’re looking for nutritious and delicious lunch ideas for the week ahead, prepare this one tonight and you’re good to go! Continue reading “Sautéed Veggie, Quinoa and Lentil Salad with Basil and Lemon”
Here’s a salad that won’t leave you feeling hungry 15 minutes after eating it. It’s bursting color, texture, and loads of nutrition. Prep the ingredients ahead of time and you have yourself some mighty fine lunches during the week! Continue reading “Roasted Beet, Kale and Lentil Salad with Golden Dressing, Avocado, Toasted Almonds and Pepitas”
Looking for a Holiday dish with a punch of color, flavor and texture? Have the boiled Brussels sprouts you had as a kid ruined these cute tiny cabbages for you? Then try this combo….it might be just what you need to fall in love with Brussels sprouts! Roasting at a high temperature is key to unlocking their sweetness and giving them some crispness.
Continue reading “Roasted Cranberries, Brussels Sprouts and Pecans with Maple Mustard Dressing”