- RECIPES BY COURSE
- RECIPES BY DIET
- RECIPES BY SEASON
Move over rice and bean burrito and make room for Chef Linda’s smoky jackfruit collard green burrito! This hearty, vegan recipe will not disappoint or leave you feeling guilty!
Potato salad, in all its many varieties, is a summer favorite. Fancy or humble, with mayo or without, it’s a dish that comforts, satisfies, and delights us. In this recipe, we left out the mayonnaise in favor of a lighter, lip-smacking approach that uses sauerkraut, mustard, and capers. It’s an addictive combination and one that works so well with grilled foods like our vegan kielbasa or your favorite vegan hot dog or sausage.
More than a salad and less than a heavy meal, this Barley Berry Bowl made with whole grains, berries, and spinach is the perfect warm-weather lunch or dinner.
Fresh, light, delicious, and packed with protein as an added benefit, Chef Linda’s Crunchy Edamame, Pear, and Walnut Salad is a cinch to make. Let it brighten your day!
From the humblest of pantry ingredients; forgotten potatoes, canned tomatoes, and dried chickpeas, comes a delicious, bright, and satisfying stew. Perfect for spring!