The orange zest adds a wonderful fresh citrus flavor to the southwest flavors of chili powder and cumin.
Pesto turns the pasta a beautiful golden orange and the pesto also freezes well if you want to make more.
Rushed in the morning? Bake a batch of these high-protein, low-fat breakfast frittatas, and you can refrigerate them for the week, or freeze them to take with as you run out the door. You can also freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings. Check out our blog post on Minimal Waste Cooking for more ideas!
This is a quick weeknight dinner that cooks your veggies and salmon together, for a streamlined preparation. You can even assemble these in the morning and refrigerate them, then slide them in the oven when you get home from work.
Break out of your salad rut and make this tangy treat, with sparkling grapefruit sections, crunchy edamame and creamy avocado. It’s filling enough for a light vegetarian meal, or serve as a side for an Asian main course.
Make two pans of delicious stuffed shells, so you can freeze one for later, or feed a crowd. Using a zip top bag as a piping bag is an easy way to fill the shells, or you can use a small spoon, if you want.
This dressing is deliciously nutty and packs a lot of flavor into any meal! Our favorite use is to pair this dressing with a hearty kale salad. This recipe calls for nutritional yeast which is an inactive yeast and contains a number of essential B vitamins. It has a flavor oftentimes described as nutty and cheesy. You can find nutritional yeast in the City Market bulk section.
You won’t believe that there is no cheese is this recipe! Deliciously creamy, nutty and tasty. Try this vegan mac n cheese recipe featuring the ever so sweet butternut squash. Mix in your favorite hearty green veggie to pack in some extra nutrients. Kale, spinach, broccoli and peas all work well in this dish!