Summer is here! The season of peaches, tomatoes, porches, and swimming holes. Our fridge is already packed to gills with luscious peaches, and we are enjoying every minute of it! In honor of all things Summer, we’ve partnered with a fantastic group of bloggers and Instagrammers who love peaches just as much as we do!
Continue reading “Summer Salad with Mustard-Balsamic Marinated Peaches, Walnuts, and Tarragon Vinaigrette”
There is never a bad time for fried rice. Why? Because it’s fried rice!
Continue reading “Fried Rice with Miso Ginger Tempeh”
When it comes to vegetables, a mixed salad is one of the easiest ways to use what you got. With a little bit of this, and a little bit of that, left over veggies go from lonesome to loved.
Continue reading “Baby Potato and Green Bean Salad with Citrus Dressing”
The japanese sweet potato. It begs to be topped and stuffed with delicious beans, greens, and sauces; it wants to be your main course.
Continue reading “Loaded Japanese Sweet Potato with BBQ Hempeh, Baby Butter Beans, and Grapefruit Dressed Arugula”
May we just tell you how much we love beans? What a great source of protein, right? Plus, they are a blank canvas for flavor. This may just be our new favorite way to eat butter beans!
Continue reading “Baby Butter Beans with Black Pepper Mustard and Mint”
Tangy potato salad is one of our favorite sides, and this one definitely raised the bar. With cabbage, tempeh, and mustard added to the mix, what’s not to love?
Continue reading “Juniper Potatoes with Cabbage, Tempeh, and Mustard”
Does salad sound boring? This one is anything but boring. It’s colorful, fun to eat, and piled high with good for you ingredients.
Continue reading “Marinated Mushroom Salad with Quinoa, Arugula, and Toasted Chickpeas”
You can call them baby bok choy; you can call them petite shanghai, or even throw in the word cabbage. We’ll just stick to calling them incredibly delicious.
Continue reading “Baby Bok Choy with Miso, Rice Wine Vinegar, and Gomasio”
The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.
Continue reading “Cardomom Carrots with Sorghum and Blood Orange”
We love cabbage; we love the wonderful flavors of bbq sauce and southwestern ingredients, and we just couldn’t stop ourselves from combining them.
Continue reading “BBQ Napa Cabbage with Smoky Bean Relish”