Rainbow trout pressed with a crust of chopped walnuts, lemon zest and parsley, roasted on one sheet pan alongside blistered green beans. Dinner is ready in 35 minutes with a single pan to wash.
Tender turkey and zucchini meatballs simmered in a chunky tomato sauce, bound with almond flour instead of bread crumbs. One skillet, 16 meatballs, and sauce that only gets better as leftovers.
Cauliflower and chickpeas roast on one sheet pan until deeply browned and crisp, then pile onto warm quinoa with crunchy vegetables and a lemony tahini sauce. A filling dinner bowl that keeps well for next-day lunches.
Turmeric-seared shrimp, brown rice, avocado and cucumber come together in a lime-dressed bowl that is ready in about an hour and reheats well for next-day lunch.
Discover the vibrant harmony of steamed broccoli and mushrooms in this simple medley. Lightly seasoned, it’s a nutritious, flavorful side that complements any meal with earthy freshness and tender crunch.
A quick skillet dinner with crisp pan-seared tofu, charred baby bok choy, and a glossy ginger-sesame sauce. Ready in 35 minutes with no added refined sugar or refined oils.
A comforting lentil bolognese with whole-wheat spaghetti, built on a long-simmered tomato and vegetable base with brown lentils in place of meat. Ready in under an hour, with leftovers that reheat well for a quick dinner.
Discover the vibrant flavors of a delicious zucchini and tomato gratin, where tender slices meld with melted cheese and herbs. This easy, colorful dish brings a fresh twist to any meal, perfect for all seasons.
Caramelized cubes of roasted sweet potato, lime-brightened black beans, and creamy avocado stacked into warm corn tortillas. A plant-based dinner for four, on the table in 45 minutes.
Chicken thigh strips coated in turmeric and seared golden, finished with wilted spinach and lemon, and served over brown rice. One skillet, one pot of rice, and dinner for four inside an hour.
