Looking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
These slow-cooker short ribs are topped with crispy sage leaves.
This make-ahead salad can be served at room temperature.
You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
This vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
This elegant vegan dessert comes together quickly in a blender or food processor.
Coconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
Black beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
Coconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
Lime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
A spicy, citrusy take on bruschetta.
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.