Vegetarian

Quinoa Veggie Salad with Tahini-Lemon Dressing

This light, refreshing salad is a great option as the days begin to warm up. Perfect for packing on picnics or road trips, it’s endlessly customizable and a great way to get your veggies—try adding sliced radishes or snap peas for even more crunch, or toss in some capers or sliced olives for a topping that packs a punch of savory flavor.

Kimchi Tofu Stew

If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish. 

Vegan Creamy Artichoke-Spinach Dip

Treat your vegan guests to this creamy, warm treat, which evokes fond memories of the classic baked artichoke dip. The chunky, smooth spread is so tasty that omnivores like it, too! With enough nuts and veggies to satisfy, diners can even make a meal out of it. 

Roasted Celeriac and Carrots

Celery root, or celeriac, can be a bit intimidating if you’ve never worked with it before. Choose one that feels dense/heavy for its size. A sharp knife or heavy-duty veggie peeler will take care of the thick skin, no problem! The smoked paprika in this recipe adds an extra depth of smokiness to the caramelized notes of the roasted veggies, but feel free to use regular paprika for a milder flavor, or hot paprika if you like more spice.
 

Roasted Brussels Sprouts with Honey Dijon Glaze

Local Brussels sprouts are gracing our shelves, and just in time for the holiday season! Try brining your Brussels sprouts before roasting to get the perfect, salty, crunchy and tender bite.

Garlic Parmesan Smashed Sweet Potato Rounds

These baked, smashed sweet potato rounds are so tender they will melt on your fork. Drizzled with herbed butter, sprinkled with Parmesan, and crisped to perfection, they make an appealing side dish to your fall dinner.

Pumpkin-Oat Chocolate Chip Cookies

These are the ultimate fall cookies. Each bite is perfectly spiced and filled with delicious crunchy, chewy ingredients, sure to make you smile. Looking to make these vegan? Just substitute the egg with a flax seed egg. The maple sugar puts an extra special spin but no worries if you can’t find it, brown sugar or maple syrup will work just fine.

Cherry Chocolate Tahini Rolls

Slightly sweet challah dough spread with dark chocolate, nutty tahini and studded with the sweet and sour of dried cherries—these rolls are a perfect brunch treat. 

Brie, Fig and Onion Panini

These elegant panini sandwiches combine delicious caramelized onions with seasonal fresh figs and melting brie cheese.

Chocolate Zucchini Bread

Out of recipe ideas for your never-ending harvest of summer zucchini? This chocolatey goodness is the perfect dessert for a summertime barbecue. The best part is, you can’t even taste the zucchini. Added bonus: this recipe is dairy-free and refined sugar free! 

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