Everyone’s talking about perfect recipes for spring, and this one from The Sprouted Kitchen: Bowl + Spoon is up there with the best of them. This recipe swaps out tomatoes which are used in traditional tabbouleh for strawberries and it is divine! This has become my go-to dish of the season for picnics and gatherings. Our local farmer’s market has Gaviota strawberries that are incredibly sweet. Freshly chopped mint and parsley play off of them beautifully. Dressed in a combination of…
Sweet slow-roasted tomatoes offset the chile-spiced chickpeas in this simple but flavorful dish. Celeriac (celery root) is a versatile vegetable that adds flavor and nourishment to this dish which can be enjoyed as a dish…
A new dish for rotation— easy enough to prepare while juggling a toddler and newborn, packed with nutrient-dense ingredients, satisfying and delicious! Gather 1/2 cup sun-dried tomatoes 2 cups chopped fresh basil 1/4 cup…
Simple, healthy, delicious side dish from Susan Voisin’s FatFree Vegan Kitchen blog. Gather 1 large head cauliflower (you will use only half) Sea salt and pepper 2/3 cup hummus Fresh rosemary Method Preheat oven…