This creamy triple berry goat cheese tart, topped with colorful peak-of-season berries, is decadent but airy, and totally irresistible. The filling comes together in seconds, so it’s the perfect accompaniment to your Fourth of July festivities or a simple casual Summer evening.
Soba cooks quickly, is nourishing, and pairs perfectly with almost any vegetable. And with a great Japanese-inspired sauce to go over it, these soba and vegetable bowls are irresistible.
This easy (vegan) vegetable curry is full of flavor and texture, is super nourishing, and comes together with very little effort. One that’ll make it onto your regular rotation.
It’s a classic with a twist. This roasted golden beet salad has all of the flavors: earthy, sweet, tangy, creamy, bright, peppery, grassy.
Now that you know how to make the perfect pizza dough, it’s time to tackle the sauce. My homemade pizza sauce recipe is actually really simple and quick, but full of clean flavor and you’ll wonder why you ever bothered with bottled sauce.
Making pie crust from scratch can be daunting, but I have a recipe for you (vegan or all-butter) that will take away your apprehension and show you how easy it is to achieve tender, flaky pie crust without the fuss.
These vibrant green crepes are super quick to make and packed with nutrition instead of artificial colors. And paired with a matching coconut-pistachio butter, it’s a perfectly colored start to your St. Patrick’s Day celebrations.
At it’s bare minimum, nice cream (a.k.a. banana ice cream) can be made with one ingredient, so it’s allergy and special dietary needs-friendly. I’m going to show you my tricks to making the best nice cream, and 3 variations.
These black beans and brown rice are both high in fiber and together make a complete protein and are completely vegan. Often beans and rice can be bland and boring, but these are anything but. And with an array of toppings (and a little bit of planning ahead), it’ll become your favorite week night, low budget, nutritious dinner.
Miso soup is a traditional Japanese food staple, and with this simple recipe you’ll be enjoying your own little bowl at any meal, any day of week.