Latest Recipes

Latest Recipes

Arranging the fruit on top of this tart makes for a beautiful presentation. You can serve it semi-frozen as a cool, tasty dessert at a summer potluck!

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A lot of pizza dough is fussy, crumbly, and tricky to roll out, but this one is soft and stretchy and can be made in a fairly short amount of time. And bonus, the kids will love to help make it! 

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Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. This one makes a great side for beans, soups and greens. 

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In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.

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You can use any nuts you like to make this grain-less crust for tarts or pies. Add a pinch of cinnamon or nutmeg for a warmer flavor.

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These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top. 

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In the summer months, we have lots of local fresh berries, but frozen berries work just as well out of season.

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To lighten up these burgers, you can swap the hamburger buns for a lettuce wrap. Just be sure to use a wide-leaf sturdy lettuce that will hold! 

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You can easily adapt this recipe and make up your own fillings! Quinoa makes for a great plant-based protein and you can easily make a sweet version with fresh fruits instead of veggies. 

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Use this sauce as a dipping sauce for spring rolls or in a chicken or veggie stir-fry. It’s so easy to whip up. You can adjust all of the ingredients to your taste. 

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