Recipes Archive - Experience Life

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Crunchy Thai Salad

By Katie Koteen and Kate Kasbee

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

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Sweet Potato Breakfast Boats

By Katie Koteen and Kate Kasbee

These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.

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Roasted-Carrot Curry Soup

By Katie Koteen and Kate Kasbee

This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.

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Mediterranean Stuffed Peppers

By Katie Koteen and Kate Kasbee

These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.

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Crispy Oat Waffles

By Robin Asbell

These gluten-free waffles can be made ahead of time and reheated to order.

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Sweet Potato and Beet Hash With Sausage

By Robin Asbell

Make this easy hash ahead of time and heat it up anytime for a quick breakfast.

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Stovetop Broccoli Frittata

By Robin Asbell

Simply pop a lid on this frittata to help it rise on the stovetop — no oven needed!

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Baked Oatmeal, Three Ways

By Robin Asbell

Want an easy, make-ahead breakfast? Try our baked-oatmeal recipe in three flavors: apple chai, black forest, and carrot cake.

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Chocolate-Dipped Mandarins With Pistachios

By Robin Asbell

This simple-yet-decadent dessert can be made ahead of time and has only three ingredients.

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Lemon-Thyme Spritzer

By Robin Asbell

Looking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.

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Dijon-Sage Braised Short Ribs

By Robin Asbell

These slow-cooker short ribs are topped with crispy sage leaves.

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Quinoa Risotto With Toasted Pepitas

By Robin Asbell

Traditional arborio rice is paired with quinoa in this fresh take on risotto.

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Pecan and Goat Cheese-Stuffed Dates

By Robin Asbell

This make-ahead appetizer has only four ingredients.

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Sweet Potato and Seared Brussels Sprout Salad

By Robin Asbell

This make-ahead salad can be served at room temperature.

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Fromage Fort

By Kaelyn Riley

Use up all your leftover cheese bits and rinds in this easy appetizer.

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Ginger-Garlic Miso Soup With Turnip Greens

By Kaelyn Riley

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.

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Carrot-Top Pesto

By Kaelyn Riley

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.

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Roasted Swiss-Chard Stems With Creamy Sesame Dressing

By Kaelyn Riley

Swiss-chard stems are removed and discarded in most recipes, but they’re quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.