Somewhere between a salsa and a salad, this tomato and mango mélange screams summer.
Hummus after a tango with some wasabi green peas
Broccoli and Plantain are secret besties: nobody knows it, but this dish confirms it.
A tasty way to say hello to spring! (It’s just beginning up here…)
Once the bunch of kale is gone, there remain the stems. Savor them in soup!
A great side dish or light main featuring the oft-forgotten daikon radish.
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A great combination of greens and grains to accompany grilled tempeh, baked tofu, or use to stuff vegetables of all kinds.
Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Spring is finally kicking into gear up here in the North and the chives are up along with the mint, try this beautiful bright green dressing featuring the two.