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Vegetarian

Posted on 26 June 2016

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  • MUSHROOM AND FARRO STUFFING
  • VEGETARIAN Additional 290 g Calories 1 g Fat 52 g Carbohydrates 4 g Fibre 6 g Protein Ingredients 8 ounces sliced baby portabella mushrooms 2 tablespoons olive oil 1 large onion, chopped 1 1/2 cups farro 1 cup chopped leeks 1 tablespoon fresh chopped oregano 1 tablespoon fresh chopped sage 1/2 cup chicken broth Salt and pepper, to taste Balsamic vinegar, to taste Directions Preheat the oven to 350 degrees F. Heat three cups water to a boil in a medium sauce pan. Add farro and salt, to taste, and reduce heat to a simmer. Simmer for 30 minutes, or...
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  • BUTTERNUT SQUASH AND BROWN RICE STUFFING
  • VEGETARIAN Additional 420 g Calories 1.5 g Fat 71 g Carbohydrates 7 g Fibre 5 g Protein Ingredients 1 large butteut squash, peeled, seeded, and cubed 1 tablespoon olive oil 1 1/2 cups brown rice 3 cups vegetable stock 2/3 cup dried cranberries 1/2 cup pecans, chopped 1 cup chopped fresh Italian parsley Salt and pepper, to taste Directions Preheat the oven to 425 degrees F. Spray a cookie sheet with cooking spray. Toss butteut squash in olive oil and season, to taste, with salt and pepper. Roast for 30 minutes, or until tender and slightly browned. Meanwhile, heat the...
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  • PENNE MARGHERITA
  • VEGETARIAN Additional 462 g Calories 15 g Fat 62 g Carbohydrates 13 g Fibre 19 g Protein Ingredients 1/3 cup onion, chopped 1 garlic clove, chopped 2 teaspoons olive oil 1 cup grape tomatoes, halved 1 tablespoon water 1/2 cup cooked shelled edamame 1 tablespoon fresh basil, chopped 1/8 teaspoon salt 1 pinch black pepper 1 cup cooked whole-wheat penne 1 tablespoon shredded Parmesan Directions In a medium pan, sauté onion and garlic in olive oil, 2 minutes. Add tomatoes, 1 tbsp water; cook, stirring, 1 minute. Simmer until tomatoes are soft, 5 minutes. Stir in edamame, basil, salt, pepper;...
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  • ROTINI WITH CREAMY SPINACH-TOMATO SAUCE
  • VEGETARIAN Additional 556 g Calories 9 g Fat 99 g Carbohydrates 16 g Fibre 28 g Protein Ingredients 3/4 cup whole-wheat rotini 1 cup grape tomatoes, halved 1 teaspoon olive oil 1/4 cup chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Black pepper 1 cup baby spinach 1/2 cup canned cannellini beans, rinsed and drained 2 tablespoons part-skim ricotta Directions Cook rotini as directed on package; drain; set aside. In a medium pan over medium heat, sauté grape tomatoes in olive oil with onion, 7 minutes. Add chopped garlic, salt, a dash of black pepper; sauté 8 minutes. Add...
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  • TOMATO-WATERMELON SOUP
  • VEGETARIAN Additional 147 g Calories 5 g Fat 25.9 g Carbohydrates 2.5 g Fibre 5.5 g Protein Ingredients 2 cups cubed watermelon (about a 2 1/2-lb piece) 2 tomatoes (about 1/2 lb), quartered 2 tablespoons unsalted almonds, ground 1/2 shallot, quartered 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar or sherry vinegar 1 teaspoon olive oil 2 tablespoons feta, crumbled 1 tablespoon black olives, pitted and chopped 2 teaspoons fresh mint Directions Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives...
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  • POLENTA CAPRESE PIZZA
  • VEGETARIAN Additional 281 g Calories 12 g Fat 28 g Carbohydrates 3 g Fibre 13 g Protein Ingredients 2 tablespoons olive oil, divided 3 cups 1 percent milk 2 teaspoons salt 1 1/2 cups comeal 2 large shallots, thinly sliced 2 garlic cloves, thinly sliced 2 pints cherry tomatoes, halved 3/4 lb fresh mozzarella, cubed 10 basil leaves, coarsely to Directions Lightly coat a large rimmed baking sheet with 1 tbsp oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in comeal in a gentle stream and reduce heat to medium-low....
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  • PINK LADY SANGRIA
  • VEGETARIAN Additional 120 g Calories 0 g Fat 9 g Carbohydrates 1 g Fibre 0 g Protein Ingredients 1 orange 1 Pink Lady apple, cored and thinly sliced 2 cinnamon sticks 1 star anise 1 bottle red wine Directions Peel orange using a vegetable peeler, avoiding white pith; halve and juice orange. In a pitcher, combine orange peel, orange juice, apple, cinnamon, star anise and wine. Cover and refrigerate at least 3 hours, preferably oveight. Serve over ice.
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  • ROASTED CHERRY TOMATOES WITH SUMMER HERBS
  • VEGETARIAN Additional 106 g Calories 9 g Fat 7 g Carbohydrates 2 g Fibre 2 g Protein Ingredients 2 pints yellow and red cherry tomatoes 4 sprigs fresh oregano 2 sprigs fresh thyme 4 cloves garlic, peeled and smashed 2 1/2 tablespoons extra-virgin olive oil Salt and pepper to taste Directions Heat oven to 300°. On a baking sheet, toss ingredients together and season to taste with salt and pepper. Roast until tomatoes are popped and juicy, stirring occasionally, about 60 minutes.
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  • SHAVED CORN SALAD
  • VEGETARIAN Additional 216 g Calories 15 g Fat 21 g Carbohydrates 5 g Fibre 4 g Protein Ingredients 1 small jalapeño chile 3 ears uncooked co 1 avocado, diced 1 small red onion, thinly sliced 1 tablespoon lime juice 2 teaspoons lime zest 2 cups basil 1/4 cup chives 1/3 cup extra-virgin olive oil Directions On an oiled baking sheet, broil jalapeño, tuing once, until lightly charred, 3 to 5 minutes. Cool, seed, chop and set aside. With a knife, shave keels from co. In a bowl, combine keels, 1 tsp jalapeño, avocado, onion, juice, zest, and salt and pepper...
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  • SPARKLING LIMEADE
  • VEGETARIAN Additional 104 g Calories 0 g Fat 28 g Carbohydrates 0 g Fibre 0 g Protein Ingredients 1 cup sugar 1 teaspoon lime zest 48 ounces sparkling water 1/2 cup lime juice 1 lime, thinly sliced 4-5 lemon thyme sprigs Directions In a small saucepan over medium-high heat, bring sugar, lime zest and 1/2 cup tap water to a simmer. Cook until sugar is completely dissolved, stirring frequently, about 5 minutes. Cool. Pour sparkling water into large, ice-filled pitcher. Add lime juice and simple syrup to taste. Gaish with lime slices and lemon thyme sprigs.
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  • CHOCOLATE-GINGER CHIA PUDDING
  • VEGETARIAN Additional 356 g Calories 13 g Fat 54 g Carbohydrates 17 g Fibre 15 g Protein Ingredients 3/4 cup nonfat milk (or unsweetened soymilk) 1 ripe banana 1 tablespoon cocoa powder 1/4 teaspoon freshly grated ginger 2 tablespoons plus 1 tsp chia seeds 1 teaspoon cacao nibs Directions In a blender, process nonfat milk (or unsweetened soymilk), banana, cocoa powder and freshly grated ginger until mixture is uniform, about 45 seconds. Stir in chia seeds. Cover and refrigerate at least 4 hours or oveight. Top with cacao nibs before serving.
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  • MATCHA LATTE      Home CONTINUE SHOPPING
  • VEGETARIAN Additional 107 g Calories 0 g Fat 18 g Carbohydrates 0 g Fibre 8 g Protein Ingredients 1/4 cup water 1/2 teaspoon matcha powder 1 teaspoon honey 1 cup nonfat milk (or unsweetened soymilk) Directions In a small saucepan over medium-high heat, heat water until nearly boiling. Whisk in matcha powder and honey. Add nonfat milk (or unsweetened soymilk); whisk until smooth.
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  • BLISTERED TOMATO AND SPINACH SCRAMBLE
  • VEGETARIAN Additional 177 g Calories 12 g Fat 6 g Carbohydrates 2 g Fibre 12 g Protein Ingredients 4 teaspoons extra-virgin olive oil, divided 1 pint grape tomatoes (about 2 cups) 1 garlic clove, finely chopped 6 cups lightly packed spinach leaves 1/2 cup chopped scallions 1 tablespoon fresh thyme, chopped Crushed red pepper flakes 6 large eggs, beaten Directions Heat 2 tsp oil in a large, heavy, well-seasoned skillet over medium-high heat. Add tomatoes and garlic and cook, stirring occasionally, until tomatoes are lightly browned and blistered, about 4 minutes. Transfer to a bowl. In the same skillet (do...
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  • RUSHED SPRING PEAS WITH MINT
  • VEGETARIAN Additional 182 g Calories 13 g Fat 12 g Carbohydrates 4 g Fibre 7 g Protein Ingredients 2 cups shelled English peas 1 ounce aged Pecorino Romano, finely grated 1 1/2 teaspoons flaky sea salt, plus more to taste 1 small garlic clove, smashed 12 mint leaves (preferably black mint) 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice, plus more to taste Directions Combine ingredients in a blender or food processor and pulse to a coarse puree. Scrape into a bowl and stir. Season with additional salt and lemon juice, if desired. Serve with grilled bread. Recipe adapted...
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  • CURRIED PARSNIP SOUP
  • VEGETARIAN Additional 474 g Calories 30 g Fat 53 g Carbohydrates 12 g Fibre 5 g Protein Ingredients 6 tablespoons extra-virgin olive oil 3 large shallots, halved lengthwise and thinly sliced 4 medium garlic cloves, halved and thinly sliced 2 1/4 pounds parsnips, peeled, ends removed and cut into 1-inch pieces 3 sweet-tart apples, such as Empire, peeled, cored and cut into 1-inch pieces 2 teaspoons garam masala (found at Indian markets) 4 teaspoons flaky sea salt 1 cup canned coconut milk, well stirred 1/2 cup heavy cream Directions Heat oil in a medium pot over medium-high heat. Add shallots...
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  • DANDELION GREENS WITH GHEE-POACHED RADISHES AND SMOKED SALT
  • VEGETARIAN Additional 194 g Calories 14 g Fat 18 g Carbohydrates 5 g Fibre 3 g Protein Ingredients 1/4 cup ghee (found at Indian markets) or butter 4 garlic cloves, finely chopped 1 pound radishes, tops removed, halved lengthwise Fine sea salt 4 teaspoons apple cider vinegar 4 teaspoons raw honey (or pure maple syrup) 6 cups dandelion greens Smoked sea salt Directions In a large skillet over medium heat, melt ghee. Add garlic and sauté 1 minute. Add radishes, cut side down, and a pinch of salt; sauté until radishes are slightly translucent, about 10 minutes. Drizzle vinegar over...
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  • ROASTED AND RAW FENNEL SALAD WITH BLOOD ORANGE
  • VEGETARIAN Additional 359 g Calories 25 g Fat 35 g Carbohydrates 11 g Fibre 6 g Protein Ingredients 4 large fennel heads, outer layer and stalks removed, tender fronds reserved, divided 2 medium garlic cloves, finely chopped 1/2 teaspoon fennel seeds, coarsely crushed Crushed red pepper flakes 1/4 cup plus 2 tbsp extra-virgin olive oil, divided 1 1/2 teaspoons flaky sea salt, divided 4 blood oranges (or cara caras) 1 tablespoon lemon juice Handful of mint leaves, coarsely chopped 1/4 cup shelled roasted unsalted pistachios, coarsely crushed Directions Preheat oven to 450°. Cut 2 fennel heads into 1-inch-wide wedges. In...
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  • VEGGIE AND BLACK BEAN FRITTATA
  • VEGETARIAN Additional 342 g Calories 19 g Fat 18 g Carbohydrates 6 g Fibre 25 g Protein Ingredients 2 teaspoons olive oil 1/4 cup chopped onion 1/2 cup chopped collard greens 1/4 cup chopped tomato 2 eggs plus 2 egg whites 1/4 cup black beans 1/8 teaspoon black pepper 1/8 teaspoon kosher salt 1 tablespoon salsa Directions In a small skillet, heat olive oil over medium heat. Add chopped onion, collard greens and tomato. Sauté until veggies begin to soften, about 3 minutes. In a small bowl, whisk eggs and egg whites. Pour egg mixture over vegetables; add black beans,...
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  • QUINOA RISOTTO WITH GRILLED SCALLIONS AND ARUGULA
  • VEGETARIAN Additional 675 g Calories 27 g Fat 81 g Carbohydrates 11 g Fibre 31 g Protein Ingredients 2 tablespoons coconut oil, divided 6 shallots, finely chopped 4 garlic cloves, finely chopped 2 cups quinoa, well rinsed 5 cups vegetable broth, heated 5 ounces Pecorino Romano, grated, plus more to taste 6 cups arugula Fine sea salt and freshly cracked black pepper 8 scallions, tops trimmed Cold-pressed olive oil Directions In a large saucepan over medium heat, melt 1 tbsp coconut oil. Add shallots and sauté until soft and translucent, about 4 minutes. Add garlic and quinoa, stir to coat...
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  • CHOCOLATE CREAM PIE
  • VEGETARIAN Additional 620 g Calories 43 g Fat 50 g Carbohydrates 3 g Fibre 10 g Protein Ingredients 1 store-bought frozen pie crust 8 large egg yolks 1/4 cup sugar 3 tablespoons costarch 3 tablespoons Dutch-process cocoa 1/2 teaspoon kosher salt 3 1/2 cups milk 8 ounces dark chocolate, chopped 4 teaspoons pure vanilla extract, divided 3 tablespoons unsalted butter, cut into pieces 1 tablespoon instant espresso 3-4 tablespoons confectionersu0027 sugar 1 1/4 cups heavy cream Directions Bake crust per package instructions. Let cool. In a medium saucepan, whisk yolks, sugar, costarch, cocoa and salt. Slowly add milk to create...
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  • CHOCOLATE PISTACHIO ÉCLAIRS
  • VEGETARIAN Additional 365 g Calories 26 g Fat 26 g Carbohydrates 2 g Fibre 7 g Protein Ingredients For the pastry cream: 1/4 cup costarch 1/4 cup sugar 1/2 teaspoon kosher salt 4 large egg yolks 4 ounces pistachio paste 1 1/2 cups whole milk 2 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream For the pâte à choux: 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces 2 teaspoons sugar 1/2 teaspoon kosher salt 3/4 cup (3 3/8 oz) all-purpose flour 3 large eggs For the chocolate glaze: 3 ounces chocolate, finely chopped 1/4 cup plus...
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  • COCONUT CREAM CUPCAKES
  • VEGETARIAN Additional 332 g Calories 16 g Fat 46 g Carbohydrates 1 g Fibre 4 g Protein Ingredients For the cupcakes: 1 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup coconut milk 1/2 cup milk 1/2 cup melted coconut oil 1 3/4 cups sugar, divided 1 1/2 teaspoons pure vanilla extract, divided 2 eggs 1 cup sweetened flaked coconut, toasted Custard filling (optional) 3 egg whites Large-flake coconut shavings, toasted For the optional custard filling: 3 egg yolks 3 tablespoons sugar 2 tablespoons costarch 1 cup coconut milk 3/4 cup whole milk...
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  • LEMON RASPBERRY POUND CAKE
  • VEGETARIAN Additional 601 g Calories 23 g Fat 92 g Carbohydrates 3 g Fibre 10 g Protein Ingredients For the cake: 1 1/4 sticks unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour, plus more for the pan 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 3 tablespoons lemon zest (from 3 lemons) 3 large eggs, at room temperature 1 cup plain lowfat yogurt, at room temperature 1 cup raspberries For the glaze: 1 cup confectionersu0027 sugar 2 tablespoons lemon juice Directions Preheat oven to 350°. Butter and flour a 4...
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  • SOUR-CHERRY ALMOND PIE
  • VEGETARIAN Additional 485 g Calories 25 g Fat 61 g Carbohydrates 4 g Fibre 7 g Protein Ingredients 3/4 cup sliced almonds, toasted and cooled 1/4 cup sugar 2 cups unbleached all-purpose flour, plus extra for dusting 3/4 teaspoons kosher salt, divided 14 tablespoons unsalted butter, cut into 1/2-inch pieces, divided 4-6 tablespoons ice-cold water 5 cups arred sour cherries, drained and divided, plus 1 cup reserved juice 1/2 cup packed light-brown sugar 2 tablespoons costarch 3/4 teaspoons cinnamon 1/4 teaspoon almond extract 1 egg white Sanding sugar Directions In a food processor, combine almonds and sugar. Pulse until very...
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  • VEGAN DOUBLE-CHOCOLATE-CHUNK COOKIES
  • VEGETARIAN Additional 117 g Calories 6 g Fat 17 g Carbohydrates 1 g Fibre 1 g Protein Ingredients 2 tablespoons flax meal 1 1/4 cups (5 5/8 ounces) all-purpose flour 1/4 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 3/4 teaspoon coarse salt 1/4 cup plus 2 tbsp melted coconut oil 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon pure vanilla extract 1 cup chopped semisweet chocolate Directions In a small bowl, combine flax meal and 1/4 cup plus 2 tbsp cold water. Chill until thick, about 15 minutes. In a small bowl, whisk together flour, cocoa...
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  • QUINOA PARFAIT WITH SPICED ORANGES AND CASHEW CREAM
  • VEGETARIAN Additional 343 g Calories 14 g Fat 49 g Carbohydrates 7 g Fibre 9 g Protein Ingredients 3 tablespoons raw cashews 1/2 teaspoon vanilla extract 1 teaspoon maple syrup 1 pinch ground cardamom 1 dash cinnamon 1 dash ground cloves 1 dash nutmeg 1 dash ground ginger 1 pinch kosher salt 3/4 cup chopped oranges 1/4 cup cooked quinoa Directions In a small bowl, soak 3 tbsp raw cashews in water 3 to 4 hours; drain. In a blender, process cashews with 2 tbsp water, vanilla extract, maple syrup and a pinch each of ground cardamom and kosher salt...
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  • RICOTTA FIG TOAST
  • VEGETARIAN Additional 322 g Calories 10 g Fat 45 g Carbohydrates 7 g Fibre 16 g Protein Ingredients 2 slices whole-wheat toast 1/4 cup part-skim ricotta 1 teaspoon honey 1 dash cinnamon 1 fig, sliced 1 teaspoon sesame seeds Directions In a small bowl, mix part-skim ricotta with honey and dash of cinnamon. Spread over whole-wheat toast. Top with sliced fig and sesame seeds.
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  • CHOCOLATE-BANANA ICE CREAM
  • VEGETARIAN Additional 159 g Calories 4 g Fat 36 g Carbohydrates 6 g Fibre 3 g Protein Ingredients 4 ripe bananas 3/4 teaspoon cinnamon 4 tablespoons cocoa powder 1/8 teaspoon cayenne pepper 1/4 teaspoon vanilla extract 3 tablespoons toasted coconut flakes Directions Break bananas into chunks and freeze. Pulse in a blender until smooth. Add cinnamon, cocoa powder, cayenne pepper and vanilla extract; pulse until incorporated. Transfer to a resealable container; freeze at least 30 minutes. Top with toasted coconut flakes.
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  • SMOKY CILANTRO-LIME JICAMA SKEWERS
  • VEGETARIAN Additional 134 g Calories 9 g Fat 13 g Carbohydrates 5 g Fibre 2 g Protein Ingredients 1 cup cilantro 1/4 cup lime juice 1/4 cup olive oil 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 3/4 teaspoon salt 1/2 teaspoon ground coriander 1 jicama, cut into 1-inch chunks 1 green pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 16 grape tomatoes Directions In a food processor, blend cilantro, lime juice, olive oil, ground cumin, chili powder, salt and ground coriander. Pour into a bowl; add jicama, green pepper, red onion and grape tomatoes. Toss...
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  • ROASTED BEET SALAD
  • VEGETARIAN Additional 311 g Calories 22 g Fat 26 g Carbohydrates 7 g Fibre 6 g Protein Ingredients 2 pounds (6-8) red and yellow beets, scrubbed 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1/2 teaspoon onion powder 1 tablespoon plus 2 tsp balsamic vinegar 1/3 cup fresh basil 1/2 cup garlic scapes (or 2 garlic cloves), coarsely chopped 1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350° oven 1 tablespoon plus 1 tsp lemon juice 3 tablespoons olive oil Directions Heat oven to 375°. Wrap each beet in foil; place on a baking...
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  • SPRING PEA QUINOA
  • VEGETARIAN Additional 324 g Calories 13 g Fat 44 g Carbohydrates 9 g Fibre 10 g Protein Ingredients 1/2 cup thinly sliced red onion 1/4 cup cider vinegar 1/2 teaspoon sugar 1/2 cup quinoa 2 tablespoons olive oil, divided 3 cups (2 medium) sweet onions, chopped 4 cloves garlic, pressed or finely chopped 3/4 teaspoon salt, divided 1/8 teaspoon black pepper 2 cups chopped broccolini 1 cup snap peas 1 1/2 cups shelled peas 1 tablespoon dill, chopped 1 tablespoon cilantro, chopped 1 tablespoon mint, chopped 1/3 cup blanched slivered almonds 2 teaspoons lemon juice 1 teaspoon Dijon mustard 1...
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  • STRAWBERRY-RHUBARB BITES
  • VEGETARIAN Additional 236 g Calories 10 g Fat 35 g Carbohydrates 5 g Fibre 4 g Protein Ingredients Vegetable oil cooking spray 8 pitted dates 1 1/4 cups rolled oats 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/2 cup almond meal or whole-wheat flour 1 cup coconut flakes 1/4 cup warmed coconut oil 2 teaspoons arrowroot or costarch 2 cups strawberries, hulled and chopped 1 cup rhubarb, chopped 1/4 cup honey 2 teaspoons lemon zest Directions Heat oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Soak dates for 10 minutes in hot...
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  • BEET-FETA DIP WITH CRUDITéS
  • VEGETARIAN Additional 106 g Calories 7 g Fat 7 g Carbohydrates 2 g Fibre 4 g Protein Ingredients 3 large beets (about 1 1/2 lb), scrubbed 5 ounces French or Bulgarian feta 2 teaspoons lemon juice 2 teaspoons lemon zest 2 tablespoons extra-virgin olive oil, divided 1-2 cloves garlic, crushed or chopped 2 pounds crudités, such as cucumber spears, peeled carrots, green and yellow beans, and radishes Directions Heat oven to 425°. Wrap each beet in foil and roast until easily pierced with a fork, 35 to 45 minutes. Unwrap and cool. Peel and cut beets into chunks. In a...
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  • GRILLED PEACH AND HEIRLOOM TOMATO SALAD
  • VEGETARIAN Additional 208 g Calories 17 g Fat 13 g Carbohydrates 2 g Fibre 4 g Protein Ingredients 2 peaches, halved 1/4 cup extra-virgin olive oil, divided 2 heirloom tomatoes, sliced 1 small red onion, thinly sliced 3 sprigs tarragon, stemmed 2 sprigs fresh mint leaves, roughly to 1/4 cup crumbled goat cheese 1 1/2 teaspoon Dijon mustard 1 1/2 tablespoons white balsamic vinegar 1 1/2 tablespoons chives, finely chopped 1 clove garlic, finely chopped Directions Brush peaches with 1 tsp olive oil. On a grill or grill pan over medium-high heat, cook peaches until soft and grill marks appear,...
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  • WHITE CHOCOLATE CHERRY OAT COOKIES
  • VEGETARIAN Additional 149 g Calories 8 g Fat 19 g Carbohydrates 1 g Fibre 2 g Protein Ingredients 1 cup old-fashioned rolled oats 1/2 cup shredded coconut 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 large egg 1 1/2 teaspoons vanilla 1 cup white-chocolate chips or chunks 3/4 cup pitted and chopped fresh cherries 1 tablespoon lemon zest Sea salt flakes Directions In a bowl, whisk together oats, coconut, flour, baking soda and salt. In another bowl or stand mixer, combine butter...
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