This easy vegetable soup is one of the quickest and easiest recipes I have ever made.
Our Roasted Brussels Sprouts and Butternut Squash is colorful and packed with fall flavors.
Sweet sundried tomatoes, creamy marinated tofu and crunchy pine nuts combine for a wonderful mix of tastes and textures in this kale salad.
Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.
Forget calling for take out. Our Soba with Bok Choy and Shiitake is a quick and easy meal that is packed with flavor. This can be made gluten free easily by using gluten free soba and tamari.
These Veggie Rolls are a twist on Japanese hand rolls. We use ribbons of zucchini and yellow squash in place of nori. These make wonderful hors d’oeuvres for a summertime party.
Our vegan Spanakopita Pinwheels, filled with spinach and tofu feta, bring the great taste of everyone’s favorite Greek treat to your plate.
Our Colcannon combines mashed potatoes with kale, shallots, leeks and liquid smoke. One taste and plain old mashed potatoes will a thing of the past. This is a great side dish to accompany almost any meal.
Our beet kale salad began as a way to use up leftovers, but ended up being a great meal. Kale massaged with avocado, tossed with fresh beets, tomatoes, pinenuts and beans. This is more than a salad, it is a meal.
Michael shows you how easy massaging kale is in this quck video. Our dogs have a cameo, so be perpared for extra cuteness.