A plant-based vegetarian spin on traditional corn dogs. This recipe uses broccoli and carrots in place of hot dogs, and a delicious organic IPA for the beer batter.
This pizza recipe is covered in raw kale pesto and roasted sweet potatoes, giving it an earthy and sweet flavor. What better way to sneak more kale into your diet.
I love wine. You know what I love even more, using wine as an ingredient. Whether it is poaching pears or making boozy popsicles, it is quite a versatile ingredient. Like this savory sangria.
This delicious fall soup recipe is vegetarian, and bursting with fresh kale, roasted butternut squash, white beans, and quinoa. And it is easily made vegan.
The perfect way to indulge if there ever was one. Fresh asparagus covered in gooey Gruyere cheese and then topped off with a fried egg.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
This Thanksgiving Mashed Potato Threesome is made from Butternut Squash “Mashed Potatoes,” Buttery Garlic Mashed Potatoes and Curried Mashed Potatoes. Enjoy!
Crisp, slightly sweet and a green grassy-like flavor, fresh asparagus is perfect steamed, sautéed or even just grilled. It requires hardly any meddling to taste amazing.
This muffin tin recipe is an easy make ahead meal for breakfast on the go. Made with fresh kale greens, it’s perfect for the busy person trying to eat healthy.
Outside of being gorgeous, these pickled beets are damn tasty too. Bursting with fresh rosemary, sweet and savory, you cannot go wrong. And they are easy to make!
Looking for a fun way to enjoy beets and carrots. Try this twist on the margarita. This cocktail is super tasty and super pretty!
Cold? Don’t worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner.