Meal Type: Sides

Charred Green Beans with Celery Root, Corn, and Miso Butter Dressing

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PrintCharred Green Beans with Celery Root, Corn, and Miso Butter Dressing Charring these summer veggies gives them a smoky flavor and enticing crunch. With a bit of savory depth from the miso dressing, this dish delivers complexity without overpowering the unique taste of each individual vegetable. Serve as a side or pair with toasted baguette … Continued

Beet Dip with Labneh and Goat Cheese

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PrintBeet Dip with Labneh and Goat Cheese Getting this elegant spread on the table is practically effortless and requires absolutely zero cooking. Sweet beets and tangy goat cheese make for a winning combo that’s great on whatever veggies you’ve got lying around as well as toasted bread and your favorite crackers. Ingredients½ pound beets, red … Continued

Gazpacho Shooters

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PrintGazpacho Shooters Tomato season is short but so sweet! Get the most out of the season with this refreshing recipe featuring a bunch of vegetable garden favorites. This recipe is part of our no-cook summer spread. Ingredients1 medium red onion, roughly chopped3 cucumbers, preferably English (but any kind will work), peeled and roughly chopped1 large … Continued

Herby Savory Neufchatel Dip

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  PrintHerby Savory Neufchâtel Dip Fresh, bright, and creamy, this dip is perfect for gatherings all year round. Spend more time enjoying the season and less time in the kitchen — no cooking is required! Pair this with whatever veggies are currently in season or spread on your favorite cracker. Ingredients8 oz. Neufchâtel cheese½ cup sour cream½ cup … Continued

Vegan Cashew Dip

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PrintVegan Cashew Dip Creamy, tangy, and just a bit spicy, this spreadable dip goes with just about everything. Since it’s a no-cook recipe, this irresistible dip can be whipped up with minimal time and effort in the kitchen. Ingredients1 cup raw cashews¼ cup white miso paste¼ cup nutritional yeast1 teaspoon ground turmeric1-2 cloves garlic, roughly choppedFreshly cracked black … Continued

Chickpeas and Farro Base Recipe

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PrintChickpeas and Farro Base Recipe With this healthy, versatile base you can build countless delicious meals. It’s the foundation for our Springthyme Grain Bowl, Falafel Chickpea Sandwiches, and Springtime Sweet Potato Enchiladas, but don’t stop there! Use it for a unique spin on New Orleans beans and rice or as a bed for stir-fried veggies. … Continued

Warm Kale Salad with Apples and Curried Cashews

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PrintWarm Kale Salad with Apples and Curried Cashews Enjoy local produce well into fall with this veggie-forward warm kale salad. Fresh greens, caramelized apples and shallots, cheese, and a lively vinaigrette come together for a burst of nourishing fall flavor. IngredientsSherry Vinaigrette1 Tablespoon maple syrup2 Tablespoons sherry vinegar½ teaspoon Dijon mustard5-6 Tablespoons roasted walnut oilKosher … Continued

Poblano Crema

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PrintPoblano Crema Special for you from the deli’s recipe archive! Try this creamy, spicy condiment, retired from the Lakewinds deli, on your next taco night! It’s also great tossed into grain bowls, spooned over roasted veggies, and drizzled over grilled chicken and fish. Ingredients1 poblano pepper, halved with seeds and ribs removed1 jalapeño pepper, halved … Continued

Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette

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PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn.  This salad can be made a day ahead and refrigerated until ready to serve. … Continued