Cinnamon Apple Chunk Cake

This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

Serves 8
Total Time: 50 minutes

Ingredients 

Cake

  • 1 ½ cups flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup cane sugar
  • ½ cup almond oil
  • 2 eggs
  • 3 tablespoons buttermilk
  • 1 cup chopped apples

Topping

  • ½ teaspoon cinnamon
  • 1 tablespoon cane sugar
  • ½ cup powdered sugar
  • 1-2 teaspoons milk

 Directions

  1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
  2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
  3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
  4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
  5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
  6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.

Pumpkin Snickerdoodle Cookies

With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

Serves 3-4
Total Time: 30 minutes
Vegan

Ingredients

  • ½ cup butter, room temperature
  • ¾ cup sugar, divided
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • ¼ cup Farmers Market Pumpkin Puree
  • 1 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon, divided
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

Directions

  1. Preheat the oven to 350°F.
  2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
  3. Add in the egg yolk and pumpkin puree and stir until combined.
  4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
  5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
  6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
  7. Bake for 10-12 minutes.
  8. Remove from oven, let cool, and enjoy!

Mini Pumpkin Doughnut Muffins

It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

Serves 6
Total Time: 10 minutes
Vegetarian

Ingredients

  • 2 large eggs
  • 2 tablespoons oil
  • ¾ cup water
  • 1 box Simple Mills Pumpkin Muffin & Bread Mix
  • ¼ cup coconut sugar
  • 1 tablespoon ground cinnamon

Directions 

  1. Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
  2. Mix together wet ingredients.
  3. Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
  4. Pour batter into muffin tins.
  5. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
  6. While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
  7. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.

It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

Cherry Oatmeal Bakes

Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

Serves 6
Total Time: 50 minutes
Vegetarian

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¾ cup R.W. Knudsen Family® Just Tart Cherry Juice
  • ¼ cup R.W. Knudsen Family® Organic Apple Juice
  • 1 cup milk
  • 1 large egg
  • ½ apple, chopped
  • ½ cup dried tart cherries
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Topping

  • ¼ cup old-fashioned rolled oats
  • ⅓ cup sliced almonds
  • ¼ cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Milk, if desired

Directions 

  1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
  2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
  3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired. 

Tomato, Peach, and Basil Pesto Pizza

Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. Utilize your favorite pizza dough and brush it with pesto, whether homemade with basil from your garden or prepared, it will be delicious either way! Arrange sliced tomatoes and peaches on top of generous amounts of mozzarella and parm. Bake until golden brown and enjoy a whole new perspective on summer fruit!

Serves 2–4
Total time: 35 min
Vegetarian

 Ingredients

  • 1 package pizza dough, room temperature
  • ¼ cup basil pesto
  • 2 small peaches or nectarines, pitted and sliced
  • 8 cherry tomatoes, halved
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese

Directions

  1. Preheat oven to 450°F.
  2. Press prepared pizza dough onto a 9 x 13 inch parchment-lined baking sheet using fingertips to form a round shape.*
  3. Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.
  4. Arrange tomatoes and peach slices evenly over the top.
  5. Bake for 15-20 minutes until edges are golden brown, rotating halfway through cooking.

*If dough doesn’t want to stretch out after pressing, allow to rest on the baking sheet for 15 minutes.

Fresh Corn and Black Bean Salsa

It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

Serves 4-6
Total Time: 10 minutes
Vegan

Ingredients

  • 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
  • 15 ounces Eden Black Beans, drained
  • 2 tablespoons red bell pepper, diced
  • 2 tablespoons green bell pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon lime juice, freshly squeezed
  • ½ teaspoon Ground Cumin
  • ¼ cup onion, diced
  • ½ teaspoon dried cilantro or dried parsley
  • ½ teaspoon Sea Salt
  • ½ cup green onions, chopped
  • 1 tablespoon minced jalapeño, or to taste

Directions

  1. Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

Brownie Baked Oatmeal

This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

Serves 6
Total Time: 50 minutes
Vegan

Ingredients

  • 2 cups quick oats
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon chia seeds
  • Pinch of salt
  • 2 cups coconut milk, from a carton
  • ¾ cup maple syrup
  • ½ cup peanut butter
  • 1 teaspoon vanilla
  • 1/3 cup chocolate chips or chopped chocolate

Directions

  1. Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt. 
  2. In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
  3. Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips. 
  4. Bake for 35-40 minutes.

Butter-For-You Banana Split

When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.

Serves 1
Total time: 5 minutes
Vegetarian

Ingredients

  • 1 banana
  • ⅓ cup plain Greek yogurt
  • ¼ cup mixed fruit
  • 2 tablespoons Justin’s Nut Butter
  • 1 tablespoon granola
  • 1 cherry, for garnish

 Directions

  1. Slice banana in half lengthwise and place in a dish.
  2. Scoop the Greek yogurt in the center of the split banana.
  3. Top yogurt with fruit, and drizzle Justin’s Nut Butter evenly on top.
  4. Sprinkle with granola and place cherry on top. Enjoy!

Tomato and Melon Caprese

Take a caprese salad to the next level. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner.

Serves 4-6
Total time: 25 minutes
Gluten-Free

Ingredients 

  • 2 ½ pounds cantaloupe
  • 1 pint cherry Tomatoes, halved
  • 8 ounces mozzarella, halved
  • 6 slices prosciutto, torn
  • ¾ ounce Basil, stemmed

Dressing:

  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • pinch of sea salt
  • ½ teaspoon fresh thyme leaves

Directions

  1. Whisk dressing ingredients together until emulsified. Set aside.
  2. Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
  3. To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.

Breaded Fish Tacos

If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.

Serves 5
Total time: 30 minutes
Gluten-Free

Ingredients

  • 1 pound wild cod, cut into strips
  • 1 egg, beaten
  • 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • Olive oil, optional
  • 10 paleo, gluten-free tortillas
  • Organic or vegan ranch dressing
  • 1/2 cup shredded cabbage
  • 1/2 red onion, thinly sliced
  • 2 avocados, sliced
  • Fresh cilantro

Directions

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  2. Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
  3. Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
  4. Bake for 15 minutes or until the fish is flaky.
  5. Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro, and a drizzle of your favorite dressing.

Hot Honey Crispy Chicken Sandwiches

You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.

Serves 4
Total time: 45 minutes

 Ingredients

  • 4 breaded chicken breasts
  • 4 hamburger buns
  • 4 tablespoons mayonnaise
  • 1 ½ cups kale slaw
  • 1 red onion, thinly sliced
  • 4 tablespoons unsalted butter, softened

Hot Honey

  • ½ cup honey
  • 1 teaspoon crushed red chilies
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper

 Directions

  1. In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
  2. Prepare chicken breast based on package instructions.*
  3. Spread butter on buns and toast in a large skillet on low until golden.
  4. Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.

*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.

Substitute breaded chicken with a plant-based version to be meat-free.

Grilled Corn and Peach Salad

Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.

Serves 4-6
Total time: 60 minutes
Vegan

Ingredients

  • 1 cup farro
  • 2 peaches, segmented
  • 2 ears of corn
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 3 cups baby kale

Dressing:

  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon cane sugar or agave nectar
  • 1 tablespoon fresh tarragon, minced
  • ¼ teaspoon sea salt

 Directions

  1. In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
  2. Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
  3. Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
  4. Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
  5. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.

Fresh Strawberry Shortcakes with Yogurt Cream

Berries and cream come together in this classic dessert with a twist! Using plain yogurt in the shortcakes and whipped topping add a probiotic boost and a tangy zip. Fresh Strawberry Shortcakes with Yogurt Cream are the perfect way to end a meal with family and friends.

Serves 8
Total time: 50 minutes
Vegetarian

Ingredients

Shortcakes

  • 2 cups unbleached all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup Brown Cow Whole Milk Plain Yogurt
  • ½ cup cream
  • 1 egg
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons cream, for brushing on top
  • 2 tablespoons turbinado sugar, for topping

Macerated Strawberries

  • 2 pints strawberries, hulled and quartered
  • ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • Small pinch of salt

Soft Whipped Yogurt Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • ¼ cup Brown Cow Whole Milk Plain Yogurt

Directions 

  1. To make the macerated strawberries combine the chopped strawberries, sugar, vanilla extract, and salt in a medium size bowl. Mix well to combine. Cover and let sit at room temperature or in the fridge for at least an hour.
  2. Preheat the oven to 425°F, and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine. In a large measuring cup combine the cream, yogurt, and egg, whisk well. Make a well in the center of the dry ingredients and add the egg and cream mixture. Use a wooden spoon to mix well, until the dough just comes together, and no dry patches of flour remain – do not overmix.
  3. Pour the dough out onto a lightly floured work surface. Lightly dust the top of the dough with flour as well as your hand, and press the dough out into a rectangle about 8 x 10″. Fold the dough in thirds like a letter, then press back out into a rectangle. fold in thirds again, the press back out into a rectangle. Use a bench scraper to cut the dough into either six large shortcakes or eight smaller shortcakes.
  4. Place the shortcakes on the prepared baking sheet. Use a pastry brush to brush the tops of the shortcakes with cream, and generously sprinkle turbinado sugar on top. Bake for 15-18 minutes until golden brown. Set aside to cool.
  5. To make the whipped yogurt cream, add the cream and sugar into the bowl of a stand mixer. Whip on medium speed until soft peaks form. Add the yogurt, and gently fold in.
  6. Assemble the shortcakes right before serving. Split the shortcakes in half. Spoon strawberries on the bottom half and add yogurt whipped cream. Place the other half of the shortcake on top. Enjoy!

Chocolate Peanut Butter Crispy Rice Treats

We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.

Serves 12
Total time: 15 minutes
Gluten-Free, Vegan

 Ingredients

  • 2 Endangered Species Chocolate Bars, finely chopped
  • 5 cups rice crisp cereal
  • 1 cup natural creamy peanut butter
  • ¾ cup agave syrup
  • 2 tablespoons plant-based butter
  • 1 teaspoon vanilla extract 
  • ¼ cup crushed salted peanuts

 Directions

  1. Line an 8” square pan with parchment paper.
  2. Put rice crisp cereal in a large mixing bowl.
  3. Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
  4. Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine. 
  5. Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
  6. Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.  
  7. Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
  8. Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
  9. Let set in fridge. Once chocolate is firm cut into 12 squares and serve.

Gruyere with Potatoes and Asparagus

With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. 

Serves 4
Total time: 45 minutes

Ingredients

  • 8 ounces sliced gruyere cheese
  • 4 large red potatoes, halved or quartered
  • 1 bunch fresh asparagus, woody stems removed and cut in half
  • 4 sliced sourdough bread, toasted
  • 4 ounces mild or spicy salami slices
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

 Directions

  1. Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
  2. Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.

Creamy Basil Kefir Sauce

This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!  

Makes 2 cups
Total time: 5 minutes
Gluten-Free

Ingredients


Directions

  1. Add ingredients to a food processor. Blend until smooth and creamy. Enjoy!

Lightly Salted Rice Cakes with Basil Chicken Salad

For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?

Serves 4-8
Total time: 1 hour
Gluten-free

Ingredients

  • 8 Organic Brown Rice Cakes
  • 2 chicken breasts
  • 2 tablespoons neutral oil
  • 2 cups red grapes, halved
  • 2 cups Honeycrisp apples, diced
  • ⅔ cup red onion, diced
  • 1 cup almonds, chopped
  • 2 cups Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ cups basil, thinly sliced
  • 2 tablespoons honey
  • 2 tablespoons dill, chopped
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • Basil, for garnish
  • Parsley, for garnish
  • Black pepper, for garnish

Directions

  1. Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165° F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
  2. Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add Greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate. 
  3. Spread on Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper. Enjoy!

Grilled Vegetable Orzo Salad

While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.

Serves 4
Total time: 40 minutes
Vegetarian

Ingredients 

  • 6 tablespoons olive oil, divided
  • 1 broccoli crown, cut into bite size pieces
  • 1 large red bell pepper, julienned
  • 1 large orange bell pepper, julienned
  • 8 ounces shiitake mushrooms, halved
  • 1 cup orzo pasta
  • 2 scallions, thinly sliced
  • ½ cup crumbled feta
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ¾ teaspoon cane sugar
  • ½ teaspoon crushed chilies

Directions

  1. Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
  2. Grill for 25-30 minutes or until desired doneness is achieved.
  3. Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
  4. Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.

King Mushroom Birria-Style Tacos

Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!

Makes 12
Total time: 45 minutes
Vegan, Gluten-Free

Ingredients  

  • 4 tablespoons sunflower oil
  • 1 small yellow onion, minced
  • 2 pounds king or oyster mushrooms
  • 4 large garlic cloves, minced
  • 3 tablespoons taco seasoning
  • 1-2 tablespoons chicken flavored vegetarian bouillon (optional)
  • ½ teaspoon crushed red chilies
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 12 corn tortillas
  • 1 ½ cup store-bought enchilada sauce, heated
  • 1 ½ cup plant-based mozzarella cheese, shredded

 Directions

  1. Shred king mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.
  2. In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.
  3. To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.
  4. Place tacos on a platter and service with remaining enchilada sauce.

Lime Ginger Sparkler

This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!

Serves 1
Total time: 5 minutes
Vegan, Gluten-Free

Ingredients

  • 5 mint leaves
  • 1 inch ginger piece, peeled and chopped
  • 1 ounce vodka, optional
  • 4 ounces sparkling wine, optional
  • 4 ounces Lime Ginger Nixie
  • Lime wheels, for garnish
  • Ice

 Directions

  1. Muddle ginger and mint in a cocktail shaker.
  2. Add the vodka and ice to a shaker. Shake it up till it’s frosty!
  3. Strain over ice-filled glass.
  4. Add the sparkling wine and Lime Ginger Nixie and enjoy!

Note: to make non-alcoholic, replace vodka and sparkling wine with five additional ounces of Lime Ginger Nixie.

Asian Summer Noodle Bowl with Peanut Dressing

This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!

Serves 2
Total time: 25 minutes
Vegan, Gluten-Free

Ingredients 

  • 1 package Chickapea Spaghetti
  • 1 tablespoon sesame oil
  • 1 cup baby carrots, julienned
  • 1 cup snap peas, julienned
  • 2 teaspoons white sesame seeds
  • 2 tablespoons fresh ginger, minced
  • 2 cloves of garlic, minced

Peanut Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup avocado oil
  • 3 tablespoons crunchy natural peanut butter
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon sweet chili sauce

Topping

  • 2 cups edamame beans, cooked and shelled
  • 1 avocado, sliced
  • 1 lime, cut into wedges

 Directions

  1. Prepare Chickapea Spaghetti: Bring four liters of salted water to a boil. Add pasta; decrease heat to maintain a gentle boil. Stir and cook pasta for six to eight minutes or until desired consistency is reached.
  2. While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
  3. Add sesame oil to a non-stick frying pan and warm over medium heat. Add the carrots, snap peas, sesame seeds, ginger, and garlic to the frying pan. Cook the mixture in the frying pan for ten minutes keeping it moving to avoid burning.
  4. Drain pasta and add to frying pan.
  5. Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
  6. Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.

Grain-Free Iced Lemon Blueberry Tray Cake

This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.

Serves 6-8
Total time: 40 minutes
Vegetarian, Grain-Free

Ingredients

  • ½ cup sunflower oil
  • ¾ cup cane sugar
  • 4 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup blueberries

Lemon Glaze

  • ¾ cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Directions

  1. Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
  2. In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
  3. In another whisk together flours, baking powder, and salt.
  4. Combine dry mixture into wet mixture until smooth. Fold in blueberries.
  5. Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
  6. Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.

Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.

Vegan Power Bowl

Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself

1 HR • 4-5 SERVINGS • VEGAN

Ingredients

  • 1 pound Brussels sprouts, halved 
  • 2 cups sweet potatoes, cubed 
  • 2 cups beets, sliced 
  • Olive oil, to taste 
  • Salt, to taste 
  • Pepper, to taste 
  • 1 tablespoon garlic powder 
  • 1 8-ounce block extra firm tofu 
  • 3 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 1 tablespoon rice vinegar 
  • ½ cucumber, diced 
  • 3-4 radishes, sliced
  • 1-2 avocados, sliced
  • 3 cups jasmine rice, cooked

DRESSING 

  • ½ cup peanut butter 
  • ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 thumb ginger, grated 
  • Salt, to taste 
  • Black sesame seeds, optional 

Directions

  1. Preheat oven to 400°F. 
  2. Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes. 
  3. While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes. 
  4. In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste. 
  5. Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!

Pineapple Tepache

Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.

Makes 4-6 cups
Total time: 10 minutes, plus 1-5 days to ferment
Gluten Free, Dairy Free, Vegan

Ingredients

  • 1 whole pineapple
  • ¾ cup cane sugar
  • 2-inch piece of fresh ginger, peeled and thinly sliced
  • 3 cups warm filtered water
  • Cold filtered water

Directions

  1. Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
  2. Dissolve sugar in the warm water and allow to cool. Place the pineapple rind and ginger in a 2-quart jar. Add the sugar mixture and additional cold water to cover rinds.
  3. Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
  4. Place jar in a cool, dark place for up to five days. Taste daily until mixture has fermented to your taste. When done, strain it, and store in a clean jar in the fridge. 
  5. To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.

Cauliflower Cheese Gratin

This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.

Serves 2-4
50 minutes
Vegetarian

Ingredients

  • 1 large cauliflower (2 ½ pounds)
  • 4 tablespoons olive oil
  • 3 large garlic cloves, minced

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons all-purpose flour
  • 1 cup whole milk
  • ¾ cup grated Parmesan or Gruyere cheese, divided
  • ½ cup chopped Italian parsley
  • 1-2 tablespoons sambal sauce (see note above)

Directions:

  1. Preheat oven to 375° F. To prepare the cauliflower, remove an inch off the cauliflower core and discard. Cut cauliflower into florets and slice leaves in half along the stem.
  2. Toss cauliflower with oil, garlic, and place on a baking sheet. Season with salt and black pepper. Roast for 30-35 minutes or until tender.
  3. Meanwhile, prepare cheese sauce by melting butter in a small saucepan then whisking in flour. Cook flour mixture for one minute then whisk in milk. Bring milk to a gentle simmer, and cook until thickened, whisking frequently. Turn off heat and whisk in a ¼ cup cheese until incorporated.
  4. Place cauliflower in a baking dish and stir in parsley and drizzle on sambal.
  5. Spoon cheese sauce over cauliflower and top with remaining grated cheese.
  6. Broil for 5 minutes or until top is bubbling and golden in color.

Mini Wild Albacore Tuna Sweet Potato Cakes

With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.

1 HR · SERVES 2

Ingredients

  • ½ medium sized sweet potato 
  • 1 can (5 ounces) Wild Planet Albacore Wild Tuna, undrained 
  • 1 egg 
  • ¼ cup breadcrumbs 
  • 2 tablespoons finely chopped green onion 
  • ¼ up shredded carrot 
  • 1 teaspoon lemon zest 
  • 1 tablespoon chopped fresh parsley 
  • Ground black pepper, to taste 
  • 1 teaspoon olive oil 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a sweet potato in half lengthwise and place one half flat side down on the parchment paper. 
  2. Bake for about 40 minutes or until the sweet potato half is soft when tested with a fork. 
  3. Scoop out the inside of the sweet potato half into a bowl and add the Wild Planet Albacore Wild Tuna, egg, breadcrumbs, green onion, carrot, lemon zest, parsley, and black pepper. Mix until combined, lightly breaking up the tuna while mixing. 
  4. Heat olive oil in a frying pan over medium heat. Shape about ¼ cup of the tuna mixture into a small round cake and cook in the heated frying pan for two to three minutes on each side or until golden brown. Repeat with the rest of the tuna mixture. 

Tropical Pie

Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Serves 6-8
Total time: 45 minutes
Vegetarian

Ingredients

  • 1 prepared graham cracker pie crust
  • 4 egg yolks
  • 14 ounces sweetened coconut condensed milk
  • 1/3 cup lime juice
  • 1/3 cup tangerine juice
  • 1 teaspoon tangerine zest
  • 1 teaspoon lime zest
  • Whipped cream
  • Toasted coconut

 Directions

  1. Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.
  2. Pour mixture gently into prepared crust and place on a baking sheet.
  3. Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.
  4. Serve with whipped cream and toasted coconut.

Asian Style Cabbage Rolls

Cabbage rolls are like a warm and cozy blank canvas. You can fill the pliant leaves with flavors from around the world. With ginger, sesame, rice vinegar, and tamari, the filling in these cabbage rolls will evoke your favorite egg roll. Braised in a tomatoey sauce, the filling cooks gently. You can serve these right away or they make a great prep and freeze meal for the next time you want a quick, easy, and delicious dinner. Go ahead and make a double batch. Your future self will thank you!

Makes 8-10 rolls
2 hours
Gluten-Free, Dairy-Free

Ingredients

FILLING:

  • 1 pound ground beef
  • 2 tablespoons tamari
  • 1 tablespoon red chili paste
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 small zucchini, shredded                              
  • 1 small carrot, peeled and shredded        
  • ½ small onion, finely minced
                    
  • 1 large green cabbage, whole
  • 2 cups chicken stock
  • 1-14 oz can crushed tomatoes
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sea salt

Directions

  1. Preheat oven to 350° F. Place filling ingredients into a bowl and mix until combined. Set aside.
  2. Fill a large pot halfway with water and bring to a simmer. Core cabbage and place in simmering water. Carefully loosen cabbage leaves as they soften, setting them aside on a work surface.
  3. Cut a triangle shape at the base of each leaf to remove the thicker part of the stem.
  4. Place ⅓ cup of filling mixture into the center of one dried cabbage leaf. Roll up, tucking in the sides, and secure with a toothpick. Repeat with remaining cabbage leaves and filling. Place cabbage rolls in a single layer in an oven-safe dish, seam side down.
  5. Stir together remaining ingredients and pour over cabbage rolls. Cover and bake for 25-40 minutes.
  6. Remove from oven and serve hot.

TRUFFALO™ WINGS

Super quick and easy, this game day app combines D’Artagnan’s amazing Green Circle chicken wings with the delicacy that is TRUFF’s Signature Black Truffle Hot Sauce. It will truly take your wing game up to the next level.

 

COOK TIME – 45 minutes

PREP TIME – 10 minutes

SERVINGS – 6

Ingredients

Directions

  1. Add the D’Artagnan Green Circle Chicken wings to a large bowl.
  2. Add the cayenne pepper, garlic powder, salt, and flour to the large bowl, and toss the mixture until the wings are fully coated.
  3. Place the wings on a baking sheet lined with tinfoil and bake the wings for 45 minutes at 450ºF.
  4. Add the butter, white vinegar, Worcestershire sauce, and TRUFF to a pan on medium heat.
  5. Mix the sauce regularly until the ingredients are fully blended.
  6. Remove the wings from the oven, pat them dry, and add them to a large bowl.
  7. Pour the TRUFFALO™ mixture on top of the wings and toss them until fully coated.
  8. For an extra truffle kick, add fresh truffle shavings to the top of the wings.

Recipe courtesy of Truff.com

Creamy Vegan Spaghetti Carbonara

Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.

30 MIN· SERVES 4 ·VEGAN· GLUTEN-FREE 

Ingredients

  • 1 box Explore Cuisine Organic Black Bean Spaghetti 
  • 7 ounces silken tofu, drained 
  • 1 tablespoon white miso 
  • 1 pinch red pepper flakes 
  • 1 dash smoked paprika 
  • ¼ cup water 
  • ¼ cup white wine 
  • ¼ cup nutritional yeast 
  • 1 tablespoon lemon juice 
  • ½ cup olive oil, divided 
  • ½ pound oyster mushrooms 
  • 1 dash salt 
  • 1 dash fresh ground black pepper

Directions

  1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later. 
  2. To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper. 
  3. To a large saute pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate. 
  4. Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.

Caramelized Onion & Aioli Beyond Burger

Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!

45 MIN · SERVES 4 • VEGAN

Ingredients 

GARLIC AIOLI 

  • 2/3 cup vegan mayonnaise 
  • 2 garlic cloves, minced 
  • 1 teaspoon lemon juice 
  • ¼ teaspoon sea salt 
  • 2-3 tablespoons water, optional

CARAMELIZED ONIONS 

  • 1 tablespoon vegan butter 
  • 1 large yellow onion, sliced 
  • 1 tablespoon coconut sugar 
  • 1 tablespoon balsamic vinegar 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme 

BURGER 

Directions

  1. Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside. 
  2. Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside. 
  3. Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!

 

Beet Velvet Cupcakes

Beets are the perfect source of earthy sweetness without using any refined sugars. The natural color from red beets eliminates the need to use any food coloring to achieve a red color. If you use a plant-based milk instead of water in the recipe, your cupcakes will turn out more pink than red. With the rich flavor of chocolate, even beet-skeptics will find something to love in these beet velvet cupcakes. If you choose to share, no one will know the secret ingredient unless you tell them.

Makes 18 cupcakes
Total time: 1 hour
Dairy-free

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 1/3 cups water or plant-based milk
  • 2/3 cup cane sugar
  • ½ cup beet puree
  • ½ cup sunflower oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups vanilla frosting
  • 2 tablespoons sprinkles

 Directions

  1. Preheat oven to 350ºF. Whisk together flour, cocoa powder, baking powder, and salt in a mixing bowl.
  2. In another mixing bowl, whisk together water or plant-based milk, sugar, beet puree, oil, eggs, and vanilla extract.
  3. Pour wet ingredients into the dry mixture and whisk until batter forms with no lumps.
  4. Fill lined cupcake cups 2/3 full and bake for 18 minutes.
  5. Allow cupcakes to cool before frosting.
  6. Spread frosting on cooled cupcakes and decorate with sprinkles.

Notes
Substitute water for your favorite plant-based milk. The result will produce a pinker cupcake.
Beet puree: purchase ready-cooked beets and puree in a blender. From fresh beets, submerge whole, unpeeled beets in water and simmer covered until very tender. Peel and puree in a blender until smooth.

Alpha Omega Salad

Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!

Serves 4-6
30 minutes
Vegan

Ingredients

  • 1 cup farro
  • 5 cups cold water
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • ½ medium red onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup frozen peas
  • 1/3 cup dried cranberries
  • ½ bunch Italian parsley, chopped
  • 3 tablespoons sunflower seeds

Dressing

  • 3 ½ tablespoons olive oil
  • 2 tablespoons flaxseed oil
  • 4 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  • ½ teaspoon sea salt

Directions

  1. Cook farro in water with a pinch of salt for 20 minutes or until tender. Drain and cool.
  2. Meanwhile, prepare the vegetables as described above and place in a medium-size mixing bowl.
  3. Whisk together dressing until emulsified.
  4. Combine farro, vegetables, dressing, peas, sunflower seeds, and cranberries. Toss and serve.

Maple Almond Butter Overnight Oats

Are you a “but first, coffee” kind of person? You need overnight oats! With maple almond butter this quick breakfast is endlessly customizable.

5 MIN PREP · SERVES 1 • VEGETARIAN 

Ingredients

  • 1 tablespoon JUSTIN’S® Maple Almond Butter (or try any variety!)
  • ½ cup rolled oats 
  • 1 cup milk of choice 
  • ½ teaspoon cinnamon 
  • 1 teaspoon chia seeds 
  • ½ teaspoon vanilla 
  • Pinch of sea salt 

Toppings

  • Banana slices 
  • Granola 
  • Honey 
  • Chia seeds 

Directions

  1. Combine oats, milk, cinnamon, and chia seeds, vanilla, and salt in a jar with a lid and stir well.
  2. Store in the refrigerator overnight. 
  3. In the morning, top with the almond butter and desired toppings.

Creamy Green Smoothie

A bright green smoothie is just what we need to get us through January days. Healthy fats and real food ingredients will leave you fulfilled.

5 MIN • SERVES l · VEGAN · GLUTEN-FREE 

Ingredients

  • 1 large ripe frozen banana, peeled and sliced
  • ¼ medium ripe avocado 
  • 1 large handful spinach 
  • 1 tablespoon ground flaxseed 
  • 1 cup of unsweetened plain almond milk 
  • 2 teaspoons Bragg Apple Cider Vinegar
  • 1-2 ice cubes

Directions

  1. Add all ingredients to a high-speed blender and blend until smooth. 
  2. Serve Immediately.

Thai Coconut Soup

January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.

Serves 2-3
Total time: 1 hour
Vegan

  • 1 pound firm tofu
  • 5 tablespoons sunflower oil, divided
  • 15-ounce can coconut milk
  • ¼ cup cane sugar
  • 3 tablespoons Thai red curry paste
  • 3 tablespoons tamari
  • 3 tablespoons lime juice
  • 1 small onion, julienned
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • ½ teaspoon crushed red chili flakes
  • 2 cups vegetable broth
  • ½ pound yellow potatoes, halved and sliced

 

  1. Preheat oven to 350°F. Break tofu into bite size pieces and toss with 2 tablespoons sunflower oil. Place on a baking sheet and bake for 20-30 minutes, turning occasionally until lightly golden brown.
  2. Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari, and lime juice. Set aside.
  3. Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger, and red chili flakes; cook until fragrant.
  4. Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
  5. Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.