Enjoy all the best Mediterranean flavors in this veggie-packed bowl with Chef Ottolenghi’s Herby Basmati Rice and Za’atar Roasted Chickpeas. With briny olives, and fermented red beet + cabbage kraut - it's a flavor filled dish packed with protein + beneficial probiotic enzymes! Serve with a drizzle of our homemade vegan tzatziki sauce, slivered almonds, pine nuts and currants, fresh chopped parsley, and a squeeze of lemon. Pairs well with our beet hummus this week

TO SERVE: We love this one served room temperature, or as a hot/cold combo (Remove the fresh greens and warm the rest) To stretch for family, enjoy with toasted pita bread and extra greens. Pairs well with baked or grilled organic chicken breast.

Roasted Red Pepper Hummus

We make a lot of hummus in our Tuesday Foods Kitchen, and this Roasted Red Pepper Hummus is one of our favorite variations. Made with roasted red bell peppers, tahini and spices, this dip is creamy, smoky, slightly sweet and a little spicy. Perfect served as a dip for our Rainbow Crudite.

Dips + SaucesTara AbbaticchioMay 15, 2022October 18, March 7, April 25, June 13, August 29, May 7, June 25, September 17

Chocolate Mousse Chia Pudding

This Chocolate Chia Mousse is creamy and satisfying but 100% vegan, gluten-free, and healthy. With a double dose of healthy fats and lots of antioxidants, it’s a healthy breakfast that’ll keep you full all morning, or an after dinner treat to share.

Baked Potato Soup

A rich, creamy (but dairy-free) soup - made with potatoes and a secret cauliflower sneak (to ensure you get your dose of veggies) make this soup a new Tuesday favorite. It sounds “naughty” but is actually exceptionally light and nutritious. Garnish with a sprinkle of fresh green onions and vegan cheddar cheese, and this is as cozy as it gets!

TO REHEAT: Pour into a sauce pan and warm over medium heat until steamy. Stir occasionally to ensure even heating, and to prevent burning on the bottom of the pan. Toppings are key! Garnish with fresh chopped green onion + coconut bacon. Pairs well with a sprinkle of cheddar cheese if desired.

Classic Greek Salad

CHECK FOR OLIVE PITS! (sometimes they sneak through…) At Tuesday Foods we love refreshing salads with bold flavors - and this one hits the mark. Crispy fresh lettuces, juicy tomatoes, cucumbers, olives, lemony chickpeas, pickled red onions, slightly spicy pepperoncini and sweet peppadew peppers, plus our favorite vegan feta cheese go into this flavorful Greek salad. Wonderful on it’s own as a light lunch, or you could serve it as a robust side salad with chicken, fish, or pasta.

TO SERVE: Empty contents from the jar and toss with a drizzle of our house made Herby Tahini Dressing and fresh herbs of your choice. Note: A little dressing goes a long way. Use a light hand to dress.

Oatmeal Raisin Cookie

These Vegan Oatmeal Raisin Cookies are everything that cookie dreams are made of! Soft, chewy, and bursting with spices, these oatmeal cookies taste just like the ones you grew up eating, but without any refined sugar, eggs or dairy! They're super healthy, and perfect for dunking.

Sweets + TreatsTara AbbaticchioSeptember 15, 2021April 12, September 6, December 6, January 10, April 25, August 1, January 9, May 7, May 21, August 6, October 1

Better Than Bolognese Over Capellini + Zoodles {GF}

The traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. Here, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories. Served with sautéed, seasoned green chard and dino kale over gluten free capellini and zucchini “zoodles”.

TO SERVE: Gently empty all contents into a sauté pan and warm to desired temp. Garnish with a sprinkle of our house made Pecan Nut Parmesan and fresh parsley.

Bowls + EntreesGuest UserMay 17, 2021May 18, April 25, May 7

Southwestern Power Bowl with Vegan Chipotle Ranch

A vegan meal that won't disappoint! Season southwestern brown rice, creamy pinto beans, piled high with raw corn salsa, jicama slaw, and crisp romaine lettuce. Served with a drizzle of our homemade Creamy Chipotle Ranch. Pairs SO well with our Cilantro Jalapeno Pesto!

TO SERVE: This bowl can be served as a warm/cold combo (just warm the rice and beans) or great at room temp. If you prefer warm - reserve the lettuce and jicama slaw - warm the rest to desired temp - toss together - top with pumpkin seeds, cubes of avocado, a drizzle of dressing and enjoy!

Bowls + EntreesTara AbbaticchioMarch 3, 2021March 9, April 13, April 12, August 9, April 25, May 7

Chef T's Mango Power Greens

Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder

Cherry Chocolate Smoothie

Sweet dark cherries, cauliflower, banana, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs.

Cilantro Jalapeño Pesto

A slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Black Bean Quesadilla.

Berry Energy Bomb Smoothie

Cherry, strawberry, blueberry, blackberry, banana, Your Super Energy Bomb, chia, hemp, flax, cacao nibs, spinach, kale.