NEW! Fall harvest Fennel Salad with Candied Pecans

Fall is apple season, and we’re always looking for fresh ways to celebrate their crisp sweetness. Inspired by one of our favorite chefs, Yotam Ottolenghi, this salad brings together the flavors of Fall - for a dish that feels as celebratory as it does everyday.

A bright, refreshing salad featuring arugula cabbage, butternut, crisp fennel and thinly sliced apples, tossed in our house-made dressing and topped with sweet + savory candied pecans.

TO SERVE: Thinly slice the provided apples just before serving for optimal freshness. Gently warm the butternut if desired. Toss the salad lightly with the dressing, then garnish with candied pecans. We love the pecans as a snack on their own too! Note: This salad is delicious on it’s own, or pairs with chicken or steak.

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Soups + SaladsTara AbbaticchioOctober 7
NEW!! Roasted Parsnip + Celery Soup

A velvety blend of roasted parsnips and fresh celery, simmered to perfection for a naturally earthy flavor. Finished with crisp, house-made kale chips for a delightful crunch and a touch of smokiness.

TO SERVE: warm gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until hot—avoid overheating to preserve texture. Salt and pepper to taste. Serve with crispy kale chips on top, or enjoy them on the side.

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Soups + SaladsTara AbbaticchioAugust 12
Fresh Basil Pesto

Bright, lemony, and herbaceous, this light vegan pesto is bursting with fresh basil flavor. Perfect as a dip, a spread on crusty bread, tossed with pasta, or served alongside our vibrant rainbow crudités. Pairs beautifully with this week’s lasagna

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Dips + SaucesTara AbbaticchioAugust 5
Vegan Enchilada Lasagna

Our NEW: Vegan Enchilada Lasagna layers soft corn tortillas with smoky roasted vegetables, black beans, and seasonal salsa verde. Baked until golden and bubbling, it’s topped with a bright, creamy Cilantro Lime Crème for the perfect balance of YUM!

TO SERVE: Reheat in a 350 degree oven, skillet on the stove top, airfryer or microwave. Serve with cubed avocado and a sprinkle of pepitas + cilantro.

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Mains + Bowls, Bowls + EntreesTara AbbaticchioJuly 15, August 26
NEW! Strawberry Cheesecake Freezer Bars

A no-bake delight that’s as wholesome as it is indulgent. These creamy, plant-based cheesecake bars are layered with fresh sliced strawberries and naturally sweetened for a perfectly balanced, satisfying treat. Nourishing, refreshing, and irresistibly smooth — a feel-good dessert you’ll fall in love with.

NOTE: Store in the freezer until ready to enjoy!

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Sweets + TreatsTara AbbaticchioJuly 22
Watermelon Gazpacho

This watermelon gazpacho recipe SO refreshing on hot summer days! The watermelon's subtle sweetness perfectly balances this cool, savory soup.

Serve chilled - straight from the fridge. Add flaky salt to taste. Top with a squeeze of lime and cantaloupe sprouts. Eat asap for best freshness!

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Soups + SaladsTara AbbaticchioJuly 15
NEW! Spring Roll Bowl
NEW! Spring Roll Bowl

All the deliciousness of spring rolls... but in a deconstructed bowl instead! So fresh, healthy, and topped with our house made Ginger Sesame Dressing. Gluten-free Udon noodles, tofu , spring greens, fresh herbs, carrots, red peppers, radish, snap peas,

TO SERVE: Empty the contents into a large bowl. Garnish with chopped peanuts, and fresh herbs (cilantro, basil, mint, scalliion) and a drizzle of ginger sesame dressing.

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Bowls + EntreesTara AbbaticchioJune 3
Summer Polenta With Roasted Tomatoes + White Beans

A comforting, fiber-rich dish featuring creamy baked polenta topped with roasted tomatoes and protein-packed white beans. Prepared with fresh corn, sautéed spinach and rainbow chard for a boost of greens and nutrients. Serve with fresh basil for a vibrant, herbaceous note. Plant-based, gluten-free, and packed with feel-good flavor.

TO SERVE: Warm it in a saucepan on a stove top with a little splash of water if the polenta is dry. Heat over medium, stirring gently, until heated through. Can also be reheated in the microwave.

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Bowls + EntreesTara AbbaticchioMay 20, July 29
Nacho "Cheese" Dip

We love this “cheesy” queso made with raw cashews, nutritional yeast and spices; and warmed on the stove until it reaches nacho cheese perfection! Optional but good: Add Sriracha to taste or keep it mild for kids with sensitive palates. Serve with veggies or chips, or drizzle on steamed broccoli or baked potatoes. Pairs well with our Southwestern Salad this week.

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Dips + SaucesTara AbbaticchioMay 13, June 3
Protein Power Grain Bowl

Pan-seared tofu with our house made herb marinade, organic quinoa, herb-roasted butternut squash and carrots, charred green cabbage, grilled red onions, wilted spinach. Served with Lemon-Caper Vinaigrette.

TO SERVE: This dish can be re-heated on the stove top in a lightly oiled, non-stick pan. Or in the air fryer at 350ºF for about 5 minutes until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.

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Bowls + EntreesLisa CohenMay 13
Creamy Peanut Noodles With Broccoli + Tofu

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful house made peanut sauce. This dish is perfect served cold or warm….making it a refreshing and satisfying option any time of year.

TO SERVE: We like this dish served cold or slightly warm. Top with fresh herbs - scallion mint and cilantro.

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Bowls + EntreesLisa CohenMay 6, August 26
Vegan Minestrone

This minestrone is the perfect combination of comforting, while also super light and refreshing - that leaves you feeling energized and satisfied. It’s LOADED with winter produce, gluten-free pastina, protein and fresh Italian flair. We love it with a dollop of our pistachio pesto, fresh basil and a sprinkle of house made pistachio Parmesan. Serve with Shepherds Bread - handmade, organic,sourdough breads baked in Carbondale, CO. Note: Shepherds bread is not gluten-free

TO SERVE: Gently warm the soup on the stove top. Be careful not to overheat the soup as the pasta is delicate once cooked, and will get mushy if overcooked.

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Soups + SaladsTara AbbaticchioMarch 11