Meal Type: Dinner

Pickle Pizza Tarte Flambée

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PrintPickle Pizza Tarte FlambéeYield 2 tartes This take on the popular pickle pizza takes a few cues from tarte flambée, a flatbread from the Alsace region of France. The signature cracker-like crust gives the dish a satisfying crunch and balances the melty cheese, crispy pickles, and smoky bacon. Check out our other summer tarte flambée … Continued

Garden Veg Tarte Flambée

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PrintGarden Veg Tarte FlambéeYield 2 tartes This tarte flambée recipe is a mouthwatering showcase for summer produce. The combo of zucchini, cherry tomatoes, and arugula is delish, but feel free to substitute whatever you have left over from the farmer’s market, CSA, co-op, or backyard garden. Check out our other summer tarte flambée recipes! Ingredients1 … Continued

Bulk Aisle Grain Bowl

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PrintBulk Aisle Grain BowlYield 4-6 servings Not only is this easy grain bowl delicious and nutritious, you can purchase all the ingredients without plastic packaging! The wheat berries, lentils, honey, and spices can all be purchased from our bulk aisle using reusable containers. Skip the bags in the produce aisle. Olive oil, mustard, and other … Continued

Chicken Curry

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PrintChicken Curry Local cookbook author Mish Sen’s classic chicken curry is the comfort food you’ll want to make all season long!  Paired with Mish’s Carrot, Pea, Herb Pulao, it’s a complete meal with plenty of protein and veggies.  Ingredients2 Tablespoons of neutral cooking oil, such as avocado or peanut oil (do not use coconut oil)1 … Continued

Vegan Carne Asada Tostadas

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PrintVegan Carne Asada TostadasYield 8 tostadas These 100% plant-based tostadas pack plenty of flavor and satisfying crunch into each sumptuous bite. The vegan carne asada from Meati is made from nutrient-dense mushroom mycelium and has a satisfying texture and flavor that’s just like the real thing! Ingredients1 lb. sweet potatoes, peeled and chopped in ½-inch cubes2 … Continued

Layered Eggplant Parmesan

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PrintLayered Eggplant Parmesan You’ll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one! Ingredients1 Tablespoon olive oil1 medium eggplant, cut lengthwise into ¼-inch slices1 cup marinara sauce1 cup Fontina cheese, shredded1 cup Parmesan cheese, shredded2 Tablespoons fresh basil, cut into thin … Continued

Sheet Pan Ginger-Hoisin Pork Tenderloin

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PrintSheet Pan Ginger-Hoisin Pork TenderloinYield 2-4 servings There’s a reason that sheet pan meals are a hit: They are relatively quick to prep and, with only one pan, a breeze to clean. While it’s in the oven, you have a few extra minutes to get things done, be it making tomorrow’s lunches or unwinding with … Continued

Pasta with Squash-Sage Sauce

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PrintAutumn Pasta with Squash-Sage Sauce The closest you’ll get to autumn in a bowl! Creamy kabocha squash, Gruyere cheese, and crisped prosciutto make this main dish extra delectable.  Ingredients4 Tablespoons olive oil, divided5-6 slices prosciutto1 small onion, diced2 cloves garlic, minced1 Tablespoon (about 8 large leaves) fresh sage, finely chopped2 teaspoons Dijon mustardPinch of red … Continued

Spaghetti Squash Tempeh Bowls

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PrintSpaghetti Squash Tempeh Bowls Vegan tempeh and spaghetti squash are elevated with a sauce that highlights the flavors of garam masala and seasonal apples. Ingredients2 small spaghetti squash, sliced in half vertically and seeded4 Tablespoons olive or coconut oil, divided, plus extra if neededKosher salt and pepper1 8-ounce block of tempehWater to cover½ large onion, thinly … Continued