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.

Cabbage and Beet Ferment

If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

4-5 cups
20 minutes active time, 3-4 weeks total
Vegan

Ingredients

  • 2 pounds red cabbage
  • 2 medium beets
  • 5 teaspoons sea salt
  • 2 cups cold water

 Directions

  1. Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
  2. Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
  3. Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
  4. Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
  5. Close jar with a lid and store in the refrigerator.

*If any off odor, taste, or mold develops, discard.

Banana Bread Breakfast Cookies

35 MIN · SERVES 8 • VEGETARIAN

Who says you can’t have cookies for breakfast? Traditional banana bread spices with the addition of Lily’s chocolate chips and almond butter, this isn’t your ordinary banana bread.

Ingredients

  • Ingredients 2 overripe bananas
  • ½ cup almond butter
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla
  • 2 ½ cups quick cooking oats
  • 1 cup Lily’s Dark Chocolate Baking Chips
  • ½ teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon salt

Directions

  1. Mash up the two bananas and whisk in the almond butter, egg, coconut oil, vanilla, oats, Lily’s Dark Chocolate Baking Chips, cinnamon, nutmeg, and salt.
  2. Spoon the dough onto a baking sheet and slightly flatten and form into small circles.
  3. Bake at 350°F for 8-10 minutes.

Recipe courtesy of: Dishingouthealth.com

Spaghetti with Tomato Sauce

25 MIN · SERVES 4-6 · VEGETARIAN

Make a quick dinner without sacrificing flavor! In the time that it takes to boil water and cook spaghetti, you can create a delicious tomato sauce with a touch of garlic and plenty of fresh basil.

Ingredients

Directions

  1. In a medium saucepan, simmer the bionaturae Strained Tomatoes, bionaturae Extra Virgin Olive Oil, garlic, and salt for 15 minutes.
  2. Turn off the heat and add basil.
  3. Cook bionaturae Spaghetti according to
  4. Drain and toss the pasta with the tomato sauce.

Baked Pear Oatmeal

A hot breakfast that you can pull together before coffee? Sounds like a winner on chilly winter mornings. Chopped pears add a burst of seasonal fruit sweetness.

1 HR · SERVES 8 • VEGETARIAN

Ingredients

  • 2 cups Bob’s Red Mill® Organic Old Fashioned Rolled Oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 3 cups water, milk, pear juice, or apple juice
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla Extract
  • 2 cups chopped fresh pears, about 2 whole

Directions

  1. Preheat oven to 350°F. Butter a 9 x 9 inch baking dish and set aside.
  2. In a small bowl, combine rolled oats, baking powder, salt and spices. Set aside.
  3. In a large bowl, whisk together liquid, eggs, brown sugar, butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.
  4. Transfer mixture to the prepared baking dish and bake until set, 40-50 minutes. Let cool about 5 minutes before serving.

Hot Cocoa Drink Mix

Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Makes 10-14 cups
Total time: 5 minutes
Vegan

Ingredients

  • 1 ¼ cups unsweetened cocoa powder, sifted
  • 1 cup cane sugar
  • 2 tablespoons organic cornstarch, sifted
  • ¼ teaspoon sea salt

Directions

  1. Whisk together all ingredients in a medium-sized bowl until thoroughly combined.
  2. Store cocoa mix in an airtight container until ready to use.
  3. To serve, heat 1 cup milk of your choice with 2-3 tablespoons of drink mix until hot.

Shrimp Ramen Noodles

Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Serves 2–3
Total time: 35-40 minutes
Dairy-Free

Ingredients

  • 1 pound easy peel shrimp, peeled and shells reserved
  • 2 scallions, roughly chopped
  • 4-inch piece fresh lemon grass, chopped
  • 2 large garlic cloves, crushed
  • 1-2 teaspoons tomato paste
  • 4 cups cold water
  • 2 packages ramen noodles
  • 1-2 teaspoons chili garlic sauce
  • 2 tablespoons tamari
  • 1 scallion, thinly sliced

Directions

  1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
  2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
  3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled eggs.

Puff Pastry Twists

These elegant puff pastry twists are as easy as they are delicious. They’re equally at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Makes 20
Total time: 1 hr 30 min
Vegetarian

Ingredients

  • 1 package puff pastry, thawed
  • ¼ cup poppyseeds
  • ½ cup grated Parmesan
  • 1 teaspoon smoked paprika
  • 1 medium egg, beaten

Directions

  1. Lightly flour a flat surface and use a rolling pin to roll out the sheet of puff pastry to smooth out any folds. Cut the pastry in half to form two rectangles and place each piece on parchment paper-lined baking sheets. Chill until firm.
  2. Combine Parmesan and smoked paprika in a small bowl.
  3. Brush puff pastry with beaten egg. Sprinkle Parmesan mixture evenly onto one sheet and the poppy seeds onto the second pastry sheet. Gently press topping into pastry using the rolling pin. Chill until firm.
  4. Preheat oven to 425°F. Cut into ¾-inch wide strips.
  5. Twist strips of pastry and place on the prepared baking sheets one inch apart, pressing ends down to keep them from unraveling during baking. Chill until firm.
  6. Bake puff pastry for 20-22 minutes or until golden in color. Cool and serve.

Maple Caramel Popcorn

Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!

Serves 4
Total time: 1 hr
Vegetarian

Ingredients

  • 3 tablespoons sunflower oil
  • 10 cups popcorn, from ⅓ cup popcorn kernels
  • ⅓ cup roasted peanuts, salted
  • 4 tablespoons unsalted butter
  • ½ cup maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda

Directions

  1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the popcorn and peanuts.
  3. In a small saucepan over medium-high heat, melt together butter, maple syrup and salt. Bring to a boil and cook until mixture reaches 230°F on a thermometer, about 5 minutes.
  4. Turn off heat and whisk in baking soda; the mixture will foam.
  5. Pour caramel over the popcorn and toss until coated. Immediately spread coated popcorn evenly onto the baking sheet.
  6. Bake, stirring every 10 minutes for 40 minutes. Remove from oven and cool completely before storing.

Easy Vegan Banana Bread

Banana bread is a tried-and-true classic! This recipe makes a moist, plant-based version of the treat.What will you top it with, chocolate chips or chopped nuts?

1 HR 15 MIN· SERVES 4 • VEGAN

Ingredients

  • 3-4 ripe bananas, mashed
  • 1/3 cup coconut sugar
  • ½ cup Califia Farms Oat Barista Blend
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Directions

  1. Preheat oven to 350°F. Line a 9 x 5 inch
    loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
  2. In a large bowl, mix together the mashed bananas, coconut sugar, oat milk, oil, and vanilla extract until all is well combined. Slowly, fold in the flour, baking soda, salt, and cinnamon until just combined. Careful not to over mix. The mixture should be slightly thick and lumpy.
  3. Pour the mixture into the loaf pan. Bake for 45-50 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!

Bone Broth Mashed Potatoes

Give a whole new dimension of flavor to your mashed potatoes and enjoy more savory in every bite with this recipe from Bonafide Provisions.

45 MIN · SERVES 6 • GLUTEN-FREE

Ingredients

  • 2 pounds Yukon gold potatoes, washed and peeled 3 tablespoons
  • Bonafide Provisions Turkey or Chicken Bone Broth
  • 2 teaspoons sea salt
  • 1 tablespoon grass-fed butter or ghee
  • ½ large yellow onion, diced
  • 1 tablespoon avocado oil
  • 8 garlic cloves, minced
  • ¼ cup coconut cream
  • 3 tablespoons grass-fed butter or ghee
  • Sea salt and black pepper, to taste
  • Chopped chives, for garnish

Directions

  1. Place potatoes in a large saucepan or pot. Fill with enough water to cover 1 inch over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork-tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
  2. In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
  3. Add oil to pan and saute garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
  4. Mash your potatoes using a potato masher.
  5. Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

Salted Nut Tart

We can’t wait to make this Salted Nut Tart for our friends and family this holiday season! It’s jam packed with the tastiest ingredients, like semisweet chocolate, salted nuts, and coconut milk blanketing a crust of crushed pretzels. Not only do these ingredients form the ultimate combo of sweet and salty, you may already have them in your kitchen! The ingenious pretzel crust ensures you don’t have to deal with a finnicky dough and shortens the preparation process so you can indulge all the more quickly. You won’t want to miss out on this simple and delicious dessert!

Serves 6–8
Total time: 2 hours, 30 min
Vegan

Ingredients 

  • 4 ounces pretzel twists
  • 1 ½ tablespoons cane sugar
  • 4 tablespoons plant-based butter, melted
  • 1 ½ cups chopped semisweet chocolate
  • ¾ cup regular coconut milk
  • ¾ cup salted mixed nuts

Directions

  1. Preheat oven to 350°F. Place pretzels in a food processor and run until crumbs form.
  2. Place crumbs in a mixing bowl and mix in sugar and melted butter until thoroughly incorporated. Put crumbs mixture in a 7-inch tart pan, forming the edges of the crust first by pressing into place then press remaining mixture evenly over the bottom of the pan.
  3. Bake tart crust for 12 minutes. Remove and set aside to cool.
  4. Heat coconut milk in a small saucepan just to the boiling point and pour over chopped chocolate, cover. After a few minutes, stir until smooth. Reserve ¼ cup for garnishing and pour remaining into tart shell. Chill filled tart for at least 2 hours before proceeding.
  5. Sprinkle nuts over the top of the chocolate layer and drizzle with reserved chocolate. Chill for an additional hour before serving.

Fall Harvest Hash

This is the perfect time of year to be roasting veggies! And doing so doesn’t only have to be a dinner-time occasion. Make it a breakfast thing, too! In this Fall Harvest Hash, you’ll roast up Brussels sprouts and sweet potatoes before adding in sautéed celery, onions, and hash browns. Finish it off with some lovely cooked beets and you’ll have a beautiful, jewel-toned breakfast dish perfect for autumn. Better still, this tasty meal is suitable for a number of diet preferences as its naturally gluten-free, dairy-free, and vegan!

Serves 2
Total time: 45 min
Gluten-free, dairy-free

Ingredients

  • 16 ounces frozen hash browns
  • 1 medium yellow onion, diced
  • 4 ribs celery, diced
  • 8 Brussels sprouts, stemmed and halved
  • 1 small sweet potato, peeled and chopped
  • 2 small cooked beets, chopped
  • 4 tablespoons sunflower oil, divided
  • Sea salt
  • Black pepper

Directions

  1. Preheat oven to 375°F. Place sweet potatoes and Brussels sprouts on a baking sheet and drizzle on two tablespoons of oil, toss and roast for 20 minutes or until desired doneness.
  2. Meanwhile, heat a large non-stick skillet over high heat. Add remaining oil and sauté onions and celery for two minutes. Add hash browns and toss to coat with oil, adding more as needed. Spread hash browns into an even layer and allow the bottom to cook undisturbed until well browned. With a spatula, turn hash browns over and repeat.
  3. Fold in roasted vegetables, beets, and season to taste with salt and pepper. Serve promptly.

Burrata with Figs and Honey

There’s a reason burrata is so popular right now — it’s divine! This special cheese is made from mozzarella curd and cream, giving it a velvety texture perfect for serving with bread. Halve some of this season’s figs and drizzle with honey for a spread with simply delicious flavors, complex textures, and the ultimate fancy factor. As a finishing touch, sprinkle the platter with toasted almonds to give each bite a pleasing crunch! Whether it’s for a party of one on a weekend afternoon or for a gathering of guests, this is a cheese board sure to satisfy.

Serves 6
Total time: 15 min
Vegetarian

 Ingredients

  • 2 burrata balls, whole
  • 8 ripe figs, halved
  • ¼ cup local honey
  • ¼ cup sliced almonds, toasted
  • 2 sprigs fresh thyme
  • Crostini or baguette, sliced

Directions

  1. Drain burrata well and place on a serving platter.
  2. Arrange figs around cheese and drizzle with honey.
  3. Sprinkle with almonds and fresh thyme leaves and serve with crostini or fresh baguette slices.

Roasted Cranberry and Goat Cheese Flatbread

50 MIN· SERVES 4-6 ·VEGETARIAN· GLUTEN-FREE

Ingredients

  • 1 box Simple Mills Pizza Dough Mix
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil
  • 6 tablespoons water
  • 2 ½ cups fresh cranberries
  • 4 tablespoons maple syrup
  • 1 teaspoon fresh thyme, more for garnish
  • ¼ teaspoon salt
  • ½ cup goat cheese
  • Arugula, for garnish
  • Black pepper

Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Add Simple Mills Pizza Dough Mix along with apple cider vinegar, avocado oil, and water into a bowl. Mix until a dough forms.
  3. Transfer the crust onto the baking sheet and shape into a rectangle using your hands. Bake in the oven for 15 minutes and set aside once done. Increase the oven temperature to 400°F.
  4. Add fresh cranberries, maple syrup, thyme, and salt to a bowl. Mix to combine.
  5. Line another baking sheet with parchment paper. Transfer cranberry mixture onto the pan and roast for 15 minutes, moving the cranberries around once during roasting. Decrease oven temperature back to 350°F.
  6. Top pizza crust with fresh arugula, the roasted cranberries, and crumbled goat cheese and bake for 15 minutes. Garnish with more fresh arugula and a generous crack of black pepper.

Ravioli Soup with Sausage and Kale

35 MIN · SERVES 2

Ingredients 

  • ½ pound Italian sausage, casing off
  • ¼ cup onion, diced
  • 2 stalks celery, diced
  • ¼ cup frozen carrots and peas
  • 12 ounces marinara sauce
  • 4 cups Kettle & Fire Chicken Bone Broth ¼ cup sun-dried tomatoes
  • 9 ounces cheese raviolis
  • Half package of 1 (8-oz) baby kale kit (baby greens, toppings, dressing)
  • 2 tablespoons part-skim ricotta cheese

Directions

  1. Preheat a large saucepan over medium-high heat. Brown sausage for 5-7 minutes, stirring to crumble meat. Cook until no pink remains. Stir in onion, celery, carrots, and peas into the sausage and cook for 4 minutes, stirring often.
  2. Reduce heat to medium-low. Stir in pasta sauce, chicken bone broth, and sun-dried tomatoes. Simmer for 8-10 minutes, stirring occasionally.
  3. Add ravioli to the sauce; cook for 4-5 minutes or until the ravioli is tender.
  4. To serve, divide the soup into two serving bowls. Top each bowl with handful of salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese for each bowl and serve.

Pumpkin Cheesecake Oatmeal

5 MIN · SERVES 1 · VEGETARIAN · GLUTEN-FREE

Ingredients

PUMPKIN CHEESECAKE

  • ½ cup Greek yogurt
  • 2 tablespoons pumpkin puree
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon
  • Pinch nutmeg
  • Pinch sea salt

OATS

TOPPINGS

Directions

  1. In a bowl, combine the pumpkin cheesecake ingredients and set aside.
  2. In a microwave safe bowl, combine the oats ingredients and microwave for one minute. Stir and microwave for an additional minute.
  3. Swirl the pumpkin cheesecake into the oats and top with pecans, pumpkin seeds, and Purely Elizabeth Almond Butter Granola.

Winter Squash and Chard Soup

It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.

Serves 6
Total time: 60–70 min
Gluten-free, vegan

Ingredients

  • ¼ cup olive oil
  • 1 large leek, halved and sliced
  • 2 teaspoons salt, divided
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 4 teaspoons Herbs de Provence
  • 2 pounds winter squash, peeled and cubed
  • 1-15 ounce can diced tomatoes
  • 6 cups vegetable broth
  • 1 tablespoon Sriracha sauce
  • 1 bunch chard, stemmed and chopped

Directions

  1. Heat oil in a large stockpot over medium heat. Add leek, garlic, and ½ teaspoon salt, and cook, stirring frequently until softened, 3 minutes. Add carrots, celery and Herbs de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to soften, 5 minutes.
  2. Add squash, tomatoes, broth, Sriracha sauce, and remaining salt and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the squash is tender, but not falling apart, about 15 minutes.
  3. Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

This sheet pan recipe checks all the boxes: it’s seasonal, features fresh flavors, and can be made ahead to enjoy later! Add it to your collection of recipes for weeknights and let yourself be impressed with its ease and deliciousness. This recipe can be adapted to utilize vegetarian sausage if that’s more your style. Whatever your choice, it’ll go in the oven on the sheet pan to roast along with the Brussels sprouts and potatoes until they achieve caramelized perfection. Finish them off with a drizzle of the zippy mustard dressing, complete with fresh herbs and smoked almonds. Save the sauce to dress up your meals the rest of the week and boom! This recipe just revolutionized the week. 

Serves 2–3
Total time: 45 min
Gluten-free, dairy-free

Ingredients

  • 1 pound whole sausages
  • 1 pound small red potatoes, halved*
  • 1 pound Brussels sprouts, halved
  • 6 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh parsley, minced
  • Pinch of salt
  • Pinch of ground black pepper
  • 1/3 cup smoked almonds, sliced

* Potatoes should not be more than twice the size of the brussels sprouts for even cooking.

Directions

  1. Preheat oven to 350ºF. Place sausages, potatoes, and Brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
  2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165ºF, turning over halfway through cooking.
  3. Remove sausages and vegetables from the oven and transfer to a serving dish, if desired.
  4. Drizzle on sauce and sprinkle with almonds.