This Week’s Recipes

This black bean and rice recipe is so savory and flavorful and the leftovers are even better the next day. 

Make this dip for your next brunch get together. It’s so creamy your guests won’t believe it is dairy-free. Better save some for yourself before they eat it all.

Crispy on the outside, light and fluffy on the inside, this pancake recipe turns out perfectly every time. A favorite with even my non-vegan friends and family, these pancakes disappear as fast as you can cook them.

The indulgent creaminess of the ricotta wins a spot at this weeks recipes. Be sure to chop up some carrot greens, parsley, basil or other fresh leafy herbs you have on hand. Add them during the last minute of cooking.

Dice in some Hakurei Salad Turnips from this weeks CSA into our favorite black bean salad. Don’t forget the corn chips.

There is something so exhilarating about the crunchy fresh vegetables and green herbs, combined with the warm, spicy, tangy broth and the lovely chewy rice noodles. This delightful soup is half salad and 100% delicious.

This is one of those sides that is so simple and good your dinner party guests are going to serve it at their next gathering. Try mounding mash potatoes with a cream sauce on top of these or cut up into smaller pieces for your charcuterie board.

How do you make risotto more creamy? Stir in purée squash for the most creamy, cozy, comfort food. Risotto can be time consuming and fussy to make on the stove top. With the instant pot, it becomes an easy weeknight meal.

Sweet and grassy carrot greens make a highly nutritious addition to this pesto. Spread a large dollop of pesto on your plate and mound roasted squash on top for a beautiful combo.

Roasting nutrient-packed cauliflower makes it salty, crunchy, and sweet. Adding lemon, fresh herbs, scallions, raisins and almonds makes for a salad jam-packed with flavor.