Black bean soup is one of the most comforting autumn meals I can think of – wrap yourself in this warm culinary blanket today!
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.
This creamy casserole is rich and decadent in every bite – definitely a special occasion meal.
Garden goods are coming in faster than I can cook them! What better way to enjoy it all on a cool and rainy day than by making soup.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This tempeh recipe will become a weeknight go-to because it’s fast and has only five ingredients. It’s also super-tasty!
A beautiful seed-studded flatbread for your next meal.
These squares are the no-bake version of the double-stuff fruit squares already featured on the blog and a great choice for entertaining, brunch or afternoon snack.
Radishes are mostly regarded as the stuff of salad – but they also make an excellent addition to soup!
The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.