It's a Veg World After All®

If you’re looking for a baked good other than zucchini bread, these chocolate zucchini brownies are an excellent way to use up your stash of summer squash! Made with a gluten-free almond flour and peanut butter base, they’re a healthier and lower sugar choice that still feels like a real dessert. Once you sink your teeth into the fudgy, moist texture, you’ll remember to c...

This healthy and flavorful twist on Southwest pasta salad is the perfect recipe for summer cookouts and potlucks. It’s made with black beans, corn, bell peppers, green onions, fresh cilantro, and avocado, all coated in a creamy and zesty jalapeño lime dressing. You’ll love the pops of color and variety of vegetables that turn ordinary pasta into something your guests will...

If you’re looking for the best sauce for tofu, this easy sticky tofu recipe can’t be beat! Crispy, pan-fried tofu is drenched in a sweet glaze made with pantry staples. Smashed cucumber salad, which soaks up sesame oil, soy sauce, red pepper flakes, and garlic while the tofu cooks, proves to be a perfect companion. This super flavorful vegan bowl will impress any omnivore...

This chicken sausage sheet pan dinner is a healthy, nutritionally balanced recipe that comes together in a flash for a simple weeknight meal or meal prep! Onions, tomatoes, and potatoes seasoned with pantry spices provide pops of color and flavor alongside pre-cooked sausage and dollops of pesto. You’ll love the minimal prep and easy cleanup for this tasty, veggi...

My variation of classic bell pepper salad uses roasted instead of raw peppers! Perfectly tender peppers, creamy burrata, and oversized sourdough croutons are the ideal base for a simple Italian dressing and fresh basil. This eye-catching recipe is always a 10 out of 10 side dish, or easily upgraded main dish, in the summer and early fall!

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