Recipes starring seasonal veggies, beans, grains, fruits and more. Sides, main dishes, desserts and snacks, all made mostly or completely from plants. Vegetarian, near-vegetarian and vegan included.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated lemon-lime soda.
The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Cheesey broccoli goodness in a quiche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Um, the best tomato soup. Ever. (And simple, too.)
Berries, yogurt and milk. Drinkable breakfast or snack.
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping for latkes at your next Hanukkah gathering.
Super-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
The all-American classic.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Step away from the can! A super-easy recipe that everyone will be talking about.
The leaves of the broccoli plant, dressed with a peppery parmesan vinaigrette, tossed with sweet cherry tomatoes and topped with a scattering of broccoli blossoms.
The simplest way to cook broccoli, hands down.
The simplest way to prepare broccoli in the oven (with a huge flavor bang for your convenience buck).