Latest Recipes

Latest Recipes

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This traditional Middle Eastern salad goes well with many Mediterranean-inspired dishes, like lentil soup, lemon chicken, lamb dishes or kebabs. Add chunks of feta cheese or Kalamata olives to add more complex flavors and serve with lemon wedges.

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Photo Courtesy of Rebecca Siegel

Spread peach butter on waffles, pancakes, toast, scones or biscuits to liven up your breakfast, or drizzle over a chunk of salty blue cheese on an appetizer platter. Add vanilla, mango or strawberries for more exotic flavor combinations. Peach butter will keep refrigerated for a few weeks.

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This zesty slaw is delicious served with grilled salmon or steak; in a wrap with chopped seitan, shredded romaine lettuce and yogurt sauce; or piled on a lamb burger.

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Raw food recipes are notorious for being time-consuming, but it doesn’t have to be so! This quick recipe can be assembled in the evening, and is a perfect grab-and-go option for the busy mornings. Get creative and adapt it to make it your own.

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If you’re looking for a zingy, healthful drink, this one’s for you! Ginger and turmeric have anti-inflammatory effects, and all of the fresh fruits and veggies are packed with vitamins and minerals. One glass is all you need for a quick reboot!

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Taco Tuesday just got an upgrade. Vegans and omnivores alike will love it! Flavorful and fresh, it leaves your taste buds satisfied and your mind and body happy. 

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With its mild astringency and juicy freshness, celery is a wonderful foil to strongly flavored seafood. In this recipe you use the outer celery stalks to steam mussels and then serve them with a cold celery leaf salad for crunch and flavor. 

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Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard. 

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To make this dish even spicier, you can add an additional tablespoon of sriracha sauce.  Also, feel free to play with the ingredients - add snow peas, kale, chicken, chard, etc. 

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Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks.  

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