Lemony Mung Bean Salad with Grapefruit and Pomegranate
Tender mung beans tossed with corn, red pepper, pomegranate and lots of parsley and dill in a bright lemon dressing, topped with juicy pink grapefruit. A colorful plant-based salad that keeps for days.
Blueberry Almond Overnight Oats
Creamy overnight oats with chia seeds and almond milk, topped with fresh blueberries and toasted sliced almonds. Mix it the night before (it needs about 6 hours in the fridge) and breakfast is ready in the morning.
Country Sourdough Loaf
A crackly, open-crumbed country loaf made with bread flour, a little whole wheat and an active starter, cold-proofed overnight and scored with a simple cross before baking in a Dutch oven.
Teriyaki Chicken with Rice and Broccoli
Juicy chicken thigh pieces and onion glazed in a quick homemade teriyaki sauce, served with steamed rice and broccoli. One skillet, about 35 minutes.
Colorful Buddha Bowl
Healthy, colorful, and super filling.
Shakshuka
Eggs poached in a spiced tomato and pepper sauce.
Chicken Tikka Masala
Creamy, spiced Indian curry with tender chicken.
Vegetable Ratatouille
Rustic French stewed vegetable medley.
Steak
The best protein bars ever
Classic Caprese Salad
Ripe garden tomatoes and fresh mozzarella with basil, good olive oil, flaky salt and a pinch of crushed pink peppercorns. Ready in 10 minutes.
