Roasted Cranberry and Goat Cheese Flatbread



  • 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


  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



  • 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


  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




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




  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

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


  • 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


  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


  • 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.


  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.

Classic Autumn Apple Crisp

Make use of the season’s freshest apples in this classic dessert! Select your favorite variety and follow this recipe to be swept back to grandma’s kitchen. You’ll get all the fall flavors of your favorite apple pie without the stress of pie dough. Plus, without having to chill the dough, you can have this treat ready to go from start to finish in about an hour! As you bake your creation, your house will be filled with its sweet aroma! When it’s time to serve it up, you can’t go wrong adding a scoop of ice cream or a dollop of whipped cream to the dish. Which part is your favorite, the succulent apples or the buttery crisp?

Serves 6
Total time: 1 Hour 10 Min


  • 5 large apples, peeled, cored, and sliced
  • 1/3 cup cane sugar
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 6 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ cup rolled oats
  • 8 tablespoons unsalted butter, cubed 


  1. Preheat oven to 350ºF. Mix cane sugar and cornstarch together in a large mixing bowl. Prepare apples and toss with sugar/starch mixture until well coated. Set aside. 
  2. Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl. Work cubed butter into flour mixture with fingers until mixture holds together when squeezed. Mix in oats. 
  3. Spread half of the flour/oat mixture evenly in a 9-inch round baking dish and press flat. Bake for 10-12 minutes or until golden in color. Remove from oven. 
  4. Spoon apple mixture into the pre-baked crust along with any juices that have come out of the apples. 
  5. Crumble remaining flour/oat mixture over the apples. Place baking dish on a baking sheet and put in preheated oven. Bake for 40 

Ginger Lemon Moscow Mule Mocktail

Zest it up! Fancify your kombucha fix by transforming it into a classy mocktail from Health Ade.



  • ¾ ounce lemon juice
  • ¾ ounce lime juice
  • 1 ¼ ounces simple syrup
  • 7 ounces Health-Ade Ginger Lemon Kombucha
  • 1 lime wedge, for garnish
  • Mint leaves, for garnish


  1. Combine lemon juice, lime juice, and simple syrup to a cocktail shaker.
  2. Fill shaker with ice. Shake and strain.
  3. Pour over ice in copper cup or glass of choice.
  4. Top with Health-Ade Ginger Lemon Kombucha.
  5. Garnish with a lime wedge and mint leaves, enjoy!

Cheddar and Garlic Mashed Potatoes

This recipe from Organic Valley will give you the golden ratio of some of the homiest ingredients we have in our kitchens to achieve the ultimate mashed potato. A garlic lover’s dream!

  • 1 HR 5O MIN
  • SERVES 4


  • 18 garlic cloves
  • 2 ½ pounds Russet Potatoes, peeled and cubed
  • 1 cup Organic Valley Raw Sharp Cheddar Cheese
  • 2 ounces Organic Valley Cream Cheese, room temperature
  • 2 tablespoons Organic Valley Unsalted Butter, room temperature
  • Salt, to taste
  • Ground black pepper, to taste


  1. Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil and bake for 30 minutes. Uncover and bake until garlic is tender, about 15 minutes. Allow garlic to cool. Peel and chop.
  2. Cook potatoes in a large pot of boiling salted water for approximately 25 minutes or until tender. Drain and transfer potatoes to a large bowl. Add garlic and remaining ingredients. Using an electric mixer, beat the mixture until smooth. Season to taste with salt and pepper.

Turkey and Pepper Skillet

One-pot recipes for the win! Switch up your typical protein and try this dish where boneless, skinless turkey is the star. This bird is not just for Thanksgiving time! Solidify this lean meat as a year-long staple in your kitchen by pulling out your cast-iron and giving this recipe a whirl. Everything cooks in one dish, so not only will you love your creation, you’ll relish the easy clean-up! This would be lovely served with polenta or lean into Thanksgiving reimagined by pairing with your favorite potato dish.

Serves 4
Total time: 1 hour
Gluten-free, dairy-free


  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, julienned
  • 1 large red bell pepper, julienned
  • 1 large yellow bell pepper, julienned
  • 2 pounds boneless, skinless turkey breast,
  • thinly sliced
  • 4 large garlic cloves, minced
  • 1 14-ounce can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar


  1. In large skillet, heat two tablespoons olive oil over medium-high heat. Add peppers; sauté for 3-5 minutes or until just tender, transfer to plate.
  2. Add remaining oil and onions to the hot skillet and sauté onions until tender.
  3. Add turkey and garlic, cook, stirring frequently, until turkey is no longer pink.
  4. Add tomatoes, seasonings, honey, and vinegar. Bring to a gentle simmer and cook until turkey reaches an internal temperature of 170°F.
  5. Return peppers to the skillet and warm through. Adjust seasoning to taste and serve.

Tofu Banh Mi

Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!

Serves 4
Total time: 45 min


  • 8 ounces marinated extra firm tofu, sliced
  • 4 soft hoagie buns

Quick Pickle

  • 1 carrot, finely julienned
  • ½ bunch radishes, thinly sliced
  • 1 large garlic clove, minced
  • ¼ cup rice vinegar
  • 1 ½ teaspoons cane sugar
  • ¼ teaspoon sea salt
  • Crushed red chilies to taste
  • 1 small cucumber, thinly sliced
  • 1 bunch cilantro


  • 1/3 cup plant-based mayonnaise
  • 1 tablespoon sriracha sauce


  1. Preheat oven to 350°F. Place sliced tofu on a parchment-lined baking sheet and brush with olive oil. Place in oven and bake for 30 minutes.
  2. Meanwhile, prepare the quick pickles by whisking together rice vinegar, garlic, sugar, salt, and crushed chilies in a small bowl. Add carrots and radishes and toss to coat. Set aside to rest for 5-20 minutes, tossing occasionally. Drain.
  3. For the sauce, combine mayonnaise and sriracha.
  4. To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.

Samosa Pasty

When you’re serving potatoes, you can never go wrong. Bring them to your table in a whole new way with this Samosa Pasty recipe! This idea fuses the hand pie and the samosa into one delicious bundle of joy. The tang of lemon juice, the heat of a jalapeño, and the rich flavor of garam masala all soak into that base potato filling, forming a symphony of flavor that’s sure to please.

Makes 10
Total time: 1 Hour 30 Min


  • 4 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2” piece fresh ginger, peeled and minced
  • 1 jalapeño pepper, seeded and minced
  • ½ teaspoon turmeric
  • ¾ teaspoon cumin seeds
  • 1 teaspoon garam masala
  • ¾ pound russet potato, peeled and chopped
  • 1/3 cup frozen peas
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ bunch cilantro
  • 28 ounces pizza dough
  • 1 large egg, beaten
  • 2 tablespoons sesame seeds


  1. Preheat oven to 350°F. Place chopped potatoes in a small saucepan covered with water and a pinch of salt. Bring to a gentle boil and cook until tender. Drain.
  2. Meanwhile, in a medium saucepan, heat oil over medium-low. Add onion and sauté until translucent. Stir in ginger, jalapeño, and spices, cook for 1 minute. Remove from heat.
  3. Add potatoes, peas, cilantro, lemon juice, and salt to the onion mixture and stir to combine. Set aside to cool.
  4. Cut dough into 10 pieces and roll into balls. Roll each dough ball into a 5-inch round disk and place 3-4 tablespoons of filling in the center. Brush edges with beaten egg and fold the dough over. Crimp edge with the tines of a fork and place on a parchment-lined baking sheet. Repeat with remaining dough and filling.
  5. Brush each pasty with beaten egg and sprinkle on sesame seeds. Bake for 30-35 minutes or until crust is golden.

Tortilla Ice Cream Bowls

You can eat the bowl, too! This sundae recipe from Siete is served in a cinnamon-sugared tortilla bowl with toppings galore.



  • 3 Siete Cassava Tortillas
  • Coconut ice cream
  • ¼ cup coconut sugar
  • 1 tablespoon cinnamon
  • Butter or butter alternative
  • Mint


  • Cacao shavings
  • Raspberries
  • Pomegranate
  • Blueberries


  1. Heat tortillas on griddle, medium-high heat for 10-15 seconds per side.
  2. Allow tortillas to cool down slightly, then butter on both sides.
  3. In a separate mixing bowl, mix together cinnamon and coconut sugar.
  4. Season buttered tortillas evenly on both sides with cinnamon and sugar mixture.
  5. While tortillas are warm, place them in oven-safe bowl, folding and molding them on the sides, into the shape of a bowl.
  6. Bake at 350°F for 20 minutes.
  7. Remove baked and hardened tortillas from the oven and bowls.
  8. Scoop coconut ice cream into each tortilla bowl.
  9. Garnish with toppings of your choice and enjoy!

Coco Kale Rejuvenator

This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.



  • 1 cup C20 Pure Coconut Water
  • 2 cups kale
  • 1 large mango
  • 1 cup Greek yogurt
  • 2 teaspoons chia seeds
  • 2 passion fruits
  • 1 tablespoon shredded coconut


  1. Blend mango, kale, Greek yogurt, chia seeds, passion fruit, and C20 Pure Coconut Water until smooth.
  2. Top with shredded coconut and chia seeds before enjoying!

Refreshing Summer Fruit Salad

Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.



  • 2 tablespoons Crofter’s Organic Premium Strawberry Fruit Spread
  • 2 cups strawberries, sliced
  • 2 cups watermelon, cubed
  • 2 cups cucumber, sliced
  • ½ cup fresh mint, minced plus sprigs for garnish
  • 1 tablespoon lime juice
  • Pinch of salt
  • 1 tablespoon chia seeds for garnish


  1. In a large bowl, combine the prepared strawberries, watermelon, cucumber, and fresh mint.
  2. Whisk the Crofter’s Organic Premium Strawberry Fruit Spread, lime juice, and salt together. Pour over the salad. Gently mix the salad to coat with dressing, being careful to not break the fruit pieces.
  3. Garnish with a sprinkle of chia seeds and sprigs of fresh mint. Serve and enjoy!

Grilled Vegetables with Farro

Grain bowls make a quick and healthy dinner that can be customized anyway you love! This recipe utilizes a base of farro, an ancient grain bursting with protein, antioxidants, and a nutty flavor. The rich flavor of farro is brightened by homemade dressing of lemon, garlic, and fresh tarragon before it’s topped with fresh veggies straight from the grill.

Serves 4–6
Total time: 45 min


  • 1 cup farro
  • 4 cups cold water
  • 2 ears of corn, shucked
  • 1 medium zucchini, sliced
  • 2 red bell peppers, quartered
  • ½ small red onion, finely julienned


  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 large garlic cloves, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. In a medium stockpot, add farro, water, and a pinch of salt. Bring to a gentle simmer and cook for 15-20 minutes or until grain is tender. Drain and set aside to cool.
  2. Preheat grill to medium-high. Prepare vegetables and toss with three tablespoons olive oil; season with salt and pepper. Meanwhile, whisk together dressing ingredients until emulsified. Set aside.
  3. On a preheated grill, place vegetables and grill three minutes per side or until desired doneness. Cut kernels off cobs after grilling.
  4. Toss farro with dressing, adjust seasonings, and place on a serving platter. Arrange grilled vegetables and red onions over the top and serve.

Nut Butter and Jelly Bars

As the school year winds up again, delight your kids with these cute Nut Butter and Jelly Bars in their lunch boxes! Perfect for a lunchtime treat or an after-school snack, these bars play on the classic PBJ flavor combination that your family already loves. They even include a handful of nuts or trail mix to add a satisfying crunch and a little extra protein! Delicately sweet and with a crumbly texture, these bars are a lovely reimagination of a childhood comfort.

Serves 8–10
Total time: 1 hr 5 min


  • 1 ½ cups all-purpose flour
  • 1 cup brown sugar
  • ¼ teaspoon salt
  • 2 sticks unsalted butter, cold
  • 1 ½ cups rolled oats
  • ⅔ cup nut mix or trail mix
  • ¾ cup nut butter
  • ¾ cup fruit jam


  1. Preheat oven to 350°F.
  2. Mix flour, brown sugar, and salt together in a large mixing bowl. Cut in butter until a coarse meal forms.
  3. Stir in oats and press a little more than half of this mixture in a parchment-lined 9×13 inch baking sheet. Bake for 12-15 minutes.
  4. Dollop nut butter and jam onto crust.
  5. Stir in nut mix or trail mix with remaining oat mixture and sprinkle over the top and bake for 20-25 minutes.
  6. Cool completely before cutting.

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


  • 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


  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.

Lemon-Thyme Crepe Cake

Packed with refreshing citrus flavor, this crêpe cake makes a light and elegant dessert.



  • 2 cups whole milk
  • 2 cups Pamela’s Pancake & Baking Mix
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 5 eggs
  • 1 stick unsalted butter, melted, plus more for greasing


  • 3 cups mascarpone, room temperature
  • 2 cups ricotta cheese, room temperature
  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt


  • Confectioners’ sugar
  • Thyme leaves
  • Lemon zest


  1. Prepare the crepe batter: In a blender, combine crepe ingredients and blend until smooth. Transfer to a bowl and chill for one hour.
  2. After chilling, grease two 10-inch nonstick skillets and place over medium heat.
  3. Staggering about one minute apart, add ¼ cup of crepe batter to each pan and quickly swirl to coat entire pan surface with a thin layer of batter. Cook until crepe begins to set and edges curl, one to two minutes, then carefully flip and cook for one to two minutes more. Transfer to a plate to cool.
  4. Continue process, working between pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Chill for one hour.
  5. In a large bowl, mix filling ingredients until smooth.
  6. Once crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down, then top with 1/3 cup of the filling.
  7. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set, about four hours.
  8. Use a paring knife to release crepe cake from the springform pan. Garnish with confectioners’ sugar, lemon zest and thyme leaves, then slice and serve.

Ice Cream Sandwich Cake

Enjoy your favorite summer treat in a fun new format with this recipe from Alden’s!



  • 2 boxes Alden’s Organic Old School Ice Cream Bars
  • 2 containers organic whipped cream or whipped topping
  • 6 ounces mixed berries


  1. Unwrap nine Alden’s Organic Old School Ice Cream Bars.
  2. Stack them in three layers, alternating the direction of the bars on each layer.
  3. Wrap the stack of nine bars in waxed paper and put them in the freezer until the bars are completely firm.
  4. Unwrap the bars, place on the serving platter and cover with your choice of whipped cream or whipped topping.
  5. Sprinkle with berries.
  6. Slice and serve!

Frozen Fruit Yogurt Bark

Frozen Fruit Yogurt Bark?! You heard it! This refreshing snack will have you sneaking back to your freezer for more. Mix up your favorite Greek yogurt, vanilla, honey, and a pinch of salt and spread evenly on a baking sheet before adding on your choice of toppings. This is an easy way to incorporate a little extra fruit or omega 3s (Chia seeds! Hemp hearts!) into your daily meals. The Greek yogurt acts as a protein-packed vehicle for the tasty morsels you sprinkle over top. If you like, add some chocolate bits and call this dessert. Have fun with this creative recipe; you can’t go wrong!

Serves 6–8 – Total time: 3 hour 20 min – Vegetarian


  • 18 ounces plain Greek yogurt
  • 2/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 6 ounces blackberries, halved
  • 2 large ripe peaches, sliced
  • ½ cup granola
  • ½ teaspoon chia seeds


  1. Line a small baking sheet with parchment paper and set aside.
  2. In a mixing bowl combine yogurt, honey, and salt; whisk until thoroughly combined.
  3. Spread mixture evenly into the prepared baking sheet.
  4. Top with fruit, granola, and chia seeds. Tap pan a few times to set the toppings.
  5. Freeze for two to three hours, or until firm.
  6. Cut into pieces and serve. Store in freezer.

Berries and Cream Crêpes

Delicate and light, crêpes make a perfect summertime sweet! Incorporate these into your Bastille Day celebration or serve them for brunch. Spread warm jam on one side and fold them into bundles of goodness before topping with whipped cream and fresh, local berries. These beauties are best enjoyed hot off the griddle and with good company!

Makes 10 crêpes – Total time: 1 hour – Vegetarian


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon sea salt
  • ¾ cup whole milk
  • ½ cup water
  • 2 eggs
  • 3 tablespoons melted, unsalted butter
  • 1 pint raspberries
  • 1 pint blueberries
  • 2 cups whipped cream
  • 1 ¼ cup fruit jam or preserves


  1. Whisk together flour, sugar, and sea salt. Set aside.
  2. Combine milk, water, and eggs in a separate bowl.
  3. Add milk and water into the flour mixture and whisk until smooth. Add in melted butter gradually.
  4. Allow crêpe batter to rest for 30-60 minutes to allow air bubbles to come to the surface.
  5. Heat a skillet to medium. Using a little butter to grease the pan, pour ¼ cup batter into pan and immediately swirl the batter to coat the bottom. Cook crêpes until the bottom starts to turn golden, about three minutes. Flip over and cook for a few more moments. Repeat with remaining batter.
  6. To serve, spread two tablespoons of jam per crêpe and fold twice. Garnish each with whipped cream and berries.

Vibrant Summer Pasta Salad

We love a cool pasta salad number in the summer! Serve this simple dish as a side for a zingy contribution to a pot luck or prepare it as a main course, adding grilled chicken or another protein to elevate it.This pasta salad combines fresh ingredients with elements you likely already have in the cupboard, like chickpeas and olives. It’s the perfect recipe to have on hand if you’re looking for a make-ahead recipe to bring along to a backyard barbecue.




  • 16 ounces rotini pasta
  • 1 pint cherry tomatoes, halved
  • ½ small red onion, julienned
  • 1 medium cucumber, seeded and sliced
  • 1 – 15 ounce can chickpeas, rinsed and drained
  • ½ cup mixed olives, whole or halved


  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 large garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon sea salt


  1. Cook pasta based on the package instructions. Set aside to cool.
  2. Place prepared vegetables in a large mixing bowl.
  3. Whisk together vinaigrette ingredients until emulsified.
  4. Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve.

Peanut Butter Cup S’mores

Next time you’re gathered around the campfire, roast some Dandies and try this twist on a classic s’more!




  1. Roast Dandies Marshmallows over campfire or open flame.
  2. Take a graham cracker and top with a peanut butter cup. Add a freshly toasted Dandies Marshmallow.
  3. Smoosh with other graham cracker and you’re ready to eat!

Summer Pasta Salad

Who said burgers have to stay in a bun? Try this fresh and filling Summer Pasta Salad using Hilary’s World’s Best Veggie Burgers!



  • 20 ounces cheese tortellini, fresh or frozen
  • 1 cup halved grape tomatoes
  • 1 red bell pepper, seeds removed and chopped
  • 1 medium cucumber, chopped
  • Basil vinaigrette
  • Kosher salt and black pepper, to taste
  • Shredded vegan parmesan cheese
  • 2 Hilary’s World’s Best Veggie Burgers, sliced lengthwise
  • Chopped basil, for garnish


  1. Cook pasta according to package instructions.
  2. Cook Hilary’s World’s Best Veggie Burgers.
  3. In a large bowl add the pasta, vegetables, Hilary’s, and cheese. Toss with vinaigrette.
  4. Cover and chill for at least one hour.

Avocado Kefir Dip


Originally calling for buttermilk, this tangy dressing substitutes Redwood Hill Farm’s plain kefir in this ranch dressing recipe. Nutrient-dense avocados lend a velvety texture and vibrant hue to the dressing. It can be used as a dip for raw vegetables, tortilla chips, or over salad greens!


  • ¾ cup Redwood Hill Farm plain kefir
  • ½ avocado
  • 2-3 tablespoons sour cream
  • 2 tablespoons lemon juice or white vinegar
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh herbs (like chives, parsley, tarragon, or dill)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A few dashes of your favorite hot sauce, optional


  1. Combine all ingredients in a small food processor or blender.
  2. Blend for 30 seconds-one minute or until smooth.
  3. Season to taste with salt and fresh black pepper.

Easy Summer Trifle

Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.

Serves 4

Dietary: Dairy-Free

Total time: 30 min


Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.


  1. Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
  2. Cut cake slices to fit into serving vessel.
  3. To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.


BBQ Chicken

With BBQ chicken, there is no need to complicate things. We suggest chicken legs for this recipe, which will feature drumsticks and thighs for a juicy, flavorful dish. Basting the chicken near the end of cooking time ensures great flavor without burning the sugars in the sauce. Use your favorite prepared barbecue sauce to make this a weeknight friendly meal. There’s no need to wait until the weekend to fire up the grill. And with this simple summer staple, you’ll surely be the grill master!

Serves 4

Dietary: Gluten-Free, Dairy-Free

Total time: 30-40 min


  • 2 tablespoons olive oil
  • 8 chicken legs
  • ¾ cup barbecue sauce
  • Salt and pepper

Grill Method

  1. Heat an outdoor grill to high heat (450 F).
  2. Brush chicken with olive oil and season with salt and pepper.
  3. Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken easily comes off the grates. Flip the chicken and continue to cook for another 5 minutes.
  4. Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 F.
  5. Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.


Oven Method

  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper and place chicken on tray.
  3. Coat chicken with olive oil and season with salt and pepper.
  4. Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 F.
  5. Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.

Homemade Ricotta Cheese

It’s June Dairy Month and what better way to celebrate than with homemade cheese? Making your own cheese might seem intimidating, but this recipe for homemade ricotta cheese couldn’t be easier. There are seldom ingredients as versatile as ricotta with the ability to lean sweet or savory. In less than an hour, you’ll have the perfect base for lasagna, ricotta lemon pancakes, or even a cheesecake! With only a few ingredients, the quality of each will shine through. This spreadable cheese is equally at home dolloped on a grilled bread for bruschetta or folded into a crepe. Add it to your next charcuterie board and impress everyone with your homemade cheese!

Makes 1¾ cups

Total time: 1 hour 15 min


  • 1 quart whole milk
  • ½ pint heavy cream
  • ¾ teaspoon sea salt
  • 1/3 cup fresh lemon juice, approximately 2 medium lemons


  1. Pour the milk, cream, and salt into a saucepan.
  2. Over medium heat, bring mixture to a simmer, approximately 180 F. Turn off heat, pour in lemon juice, and stir gently. Allow to rest for 5 minutes.
  3. Line a colander or sieve with a few layers of cheesecloth and place it over a large bowl. Ladle the mixture into the colander and let drain for 30-45 minutes. The longer the ricotta drains, the crumblier it will be. If you find your ricotta is too dry, add in a little bit of the whey or add a touch of milk until you reach the consistency you desire. Season to taste with salt.
  4. Discard liquid and enjoy the fresh ricotta right away or transfer to an airtight container and refrigerate until ready to use. Keeps up to a week.

Avocado Fries

Switch things up in the kitchen and try these Avocado Fries. They’re the perfect combo of creamy and crunchy! Enjoy with your favorite dipping sauce for a snack that satisfies.

Serves 3-4
Dietary: Gluten-Free
Total Time: 30 Min



  1. Preheat oven to 450°F, line a baking sheet with foil and brush it with avocado oil. Set aside.
  2. Add Simple Mills crackers to a food processor and pulse until you get a fine texture with some medium-sized chunks (those will make the breading extra crunchy). Transfer to a medium bowl along with chili powder and smoked paprika. Toss to combine.
  3. Add brown rice flour, salt, onion powder, garlic powder and pepper into another medium sized bowl. Add milk and whisk to combine.
  4. Dip a slice of avocado first into the milk mixture and then into the bowl with the crushed crackers. Then, lay it on the prepared baking sheet. Repeat with the rest of the slices.
  5. Bake for 10 minutes. Then flip slices and bake for another 5 minutes.
  6. Remove from the oven, transfer onto a serving plate, garnish with chopped cilantro and enjoy immediately as is or with your favorite dipping sauce.

Zesty Chicken Tostadas

Who doesn’t love an opportunity for a themed dinner?! These Zesty Chicken Tostadas make a mean main course for your Cinco de Mayo celebration or just a plain ol’ weeknight meal. Crisp-ify your tortillas in the oven and add a mountain of toppings! This recipe utilizes ground chicken and black beans as the protein, and red cabbage, cilantro, radishes and more to add crunchy freshness to your plate. Modify it to suit your dietary needs using meat alternatives or dairy-free substitutions. 

Makes 12
Dietary: Gluten-Free
Total time: 45 minutes


  • 1 pound ground chicken
  • 1 small yellow onion, minced
  • 6 large garlic cloves, minced
  • 6 tablespoons olive oil
  • 1 medium lime, juiced
  • 2 tablespoons tamari
  • 2 teaspoons honey
  • ½ teaspoon crushed red chili flakes
  • 12-6” corn tortillas
  • 15 ounce can black beans, rinsed and drained
  • 6 radishes, thinly sliced
  • 2 cups red cabbage, finely shredded
  • ½ bunch cilantro
  • ½ small red onion, julienned
  • 8 ounces sour cream


  1. Preheat oven to 350 F.
  2. In a medium skillet, heat oil over medium heat. Add onion and chilis and sauté until translucent. Add chicken, breaking up pieces to form a crumbly texture. Cook mixture until chicken is no longer pink. Add garlic and cook for another minute. Turn off heat and add lime juice and tamari.
  3. Meanwhile, place corn tortillas on a baking sheet and baking in oven for 5 minutes or until desired crispness. Set aside to cool.
  4. Prepare toppings as described above.
  5. Assemble tostadas by evenly dividing chicken mixture between tortillas. Repeat with black beans, cabbage, radishes, and red onion. Drizzle with sour cream and garnish with cilantro.


Sesame Buckwheat Noodles

This dish is the perfect weeknight highlight! It comes together quickly, and you can utilize the veggies you have on hand to make a tasty noodle bowl. Boil the noodles, chop the vegetables, whisk together the dressing and you’re nearly there! Buckwheat noodles are packed with protein, but if you’re looking for more, then adding chicken, shrimp or tofu would pair well with these flavors, too. The customizability of this meal makes it perfect for a household of varying diets or preferences. 

Serves 3
Dietary: Vegan
Total time: 25 minutes


  • 8 ounces buckwheat or soba noodles
  • 2 cups shredded red cabbage
  • 1 red bell pepper, julienned
  • 2 cups chopped greens, such as arugula or spinach
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 2 large garlic cloves, minced
  • 1 teaspoon sesame seeds


  1. Prepare noodles based on the package instructions, drain and cool.
  2. Whisk together dressing ingredients until well combined.
  3. Toss noodles with vegetables and remaining ingredients.

Angel Food Cake

What better way to usher in berry season than with an Angel Food Cake? Light and fluffy, this lovely cake punctuates any meal perfectly. Enjoy this delicate dessert as a vehicle to serve homemade whipped cream, fresh berries, and more! It’s still cool enough to utilize your oven and bake in celebration of spring. It’s amazing how such simple ingredients come together to create this tasty classic. 

Serves 8
Dietary: Dairy-Free
Total time: 2 hours



  1. Preheat oven to 350 F.
  2. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and vanilla, whisking until thick and glossy, approximately 10 minutes.
  3. Sift flour over the egg white mixture. Gently fold to combine. Spoon into an ungreased angel food cake tin and smooth the top. Bake for 35-40 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour. Serve with whipped cream and fresh berries.

Cherry Basil Popsicles

Cherry and basil? Oh my! Celebrate warmer days ahead with this summery flavor combination from R.W. Knudsen!

Serves 8
Prep Time: 5 Min
Total Time: 4 HR



  1. Add cherry juice, orange juice and basil in blender container. Cover and process until smooth.
  2. Divide mixture evenly into ice pop molds or 8 (3 oz.) plastic cups. Insert plastic covers or food-safe wooden craft sticks into center of each.
  3. Freeze for about 4 hours or until firm. Remove from molds or plastic cups before serving.
  4. Enjoy!

Tuna, Feta, and Wheat Berry Salad

Take your salad game to new heights with this satisfying grain-centric recipe that’s both nutritious and delicious!

Serves 2
Total Time: 15 Min



  1. Place tuna and natural juices from the can into a bowl. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna.
  2. Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients.
  3. Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper.
  4. Pour over salad and toss lightly. Enjoy!


Gochujang Glazed Tofu Bowl

This Gochujang Glazed Tofu Bowl might just convert even those most opposed into tofu lovers! Gochujang and agave give this dish a tasty, sweet heat that hits the spot.



Glazed Tofu

  • 1 pound extra firm tofu
  • 2 tablespoons gochujang paste
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 2 large garlic cloves, minced
  • ¼ teaspoon ground black pepper

Vegetable Mix

  • 1 cup shredded Chinese cabbage
  • 2 large radishes, thinly sliced
  • ½ cup cucumber slices
  • ¼ cup julienned red onions
  • 6 springs fresh cilantro, chopped


  • 2 tablespoons lime juice
  • 2 tablespoons cane sugar
  • 1 tablespoon fish sauce (optional)
  • 1 large garlic clove, minced
  • 2 cups cooked basmati rice
  • ¼ cup roasted, salted peanuts, chopped

Potato and Chard Quiche

Get your brunch on! This recipe combines eggs, sour cream, parmesan and seasonal veggies to make the perfect, creamy quiche.



  • 9″ prepared pie crust
  • 10 ounces red potatoes, halved and sliced
  • 1 small leek, halved and thinly sliced
  • 1 small bunch chard, stemmed and chopped
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • 5 large eggs
  • ¼ cup sour cream
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parmesan cheese


  1. Place potatoes in a small saucepan and cover with water. Bring to a gentle simmer and cook until tender. Drain and set aside to cool.
  2. In a saute pan, heat olive oil over medium heat. Saute leeks and thyme until tender. Add chard and saute until wilted, about 5 minutes.
  3. In a mixing bowl, combine eggs, sour cream, salt, and pepper until smooth.
  4. Layer chard mixture and potatoes evenly in the bottom of crust, pour over egg mixture and sprinkle with cheese.
  5. Bake for 30-35 minutes or until edges are golden and center is set.