Kale + Artichoke Quesadillas with Simple Caesar Salad

Cheesy Kale-Artichoke Quesadillas are a fun spin on our classic dip that will have even your pickiest eaters eating kale. (Plus they are vegan and gluten free!)

TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side for no longer than one minute at a time. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.

Serve with side green salad on the side (cold or room temperature).

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Bowls + EntreesTara AbbaticchioFebruary 28, October 3, March 12, May 28, October 8, March 11, May 27, October 7
Meyer Lemon Chia Pudding

Today lemon is the star of the show in this light and creamy Lemon Chia Pudding! Not only is the chia pudding infused with a light lemon flavor, but it’s also topped with a fluffy lemon cream. It definitely tastes decadent like a treat, but it can also be enjoyed as a healthy breakfast or a snack and is packed with good-for-you ingredients.

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Sweets + TreatsTara AbbaticchioFebruary 14, February 27
The Ultimate Mediterranean Bowl

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.

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.

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Bowls + EntreesTara AbbaticchioApril 25, September 12, October 31, February 27, June 25, September 3, November 5, February 25, April 15, June 24, August 26, November 4
New!! Deep Forest Chia Pudding

We are always looking for ways to satisfy our sweet tooth in a healthy way! This Deep Forest Chia Pudding makes our taste buds so happy with the classic combination of dark chocolate and cherries - but also ticks the nutritional checklist for heart healthy omega 3’s, protein and fiber. Enjoy for breakfast-on-the-go, an afternoon snack, or an after dinner treat.

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Sweets + TreatsTara AbbaticchioSeptember 21
Zucchini Fritters

Loaded herbaceous flavor, spices, and tangy vegan feta, these fritters are a flavor bomb! Perfectly crispy on the outside, tender and on the inside! We are serving them with our house made Tzatziki, root veggie fries, and a light green salad. Pairs perfectly with our Quinoa Tabbouleh Bowl this week.

To re-heat: Prepare a pan with a bit of olive oil. Heat the fritters (and the fries) in the prepared pan over medium-high heat for 2-3 minutes per side, until golden.

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Bowls + EntreesTara AbbaticchioOctober 12
BBQ Veggie Burger with Vegan Macaroni Salad
BBQ Veggie Burger with Vegan Macaroni Salad

Here's a hearty vegan meal that satisfies....Amazing brown rice, walnuts and black bean burgers seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious! Served over butter lettuce - with a slice of Violife vegan cheddar slices, side of pickles, our house made bbq ranch and our Vegan Macaroni Salad. A crowd-pleasing vegan meal with 10 grams of plant powered protein per serving.

Prep tips: warm burgers in sauté pan@ med| high heat, with 1/2 T olive oil for 2 to 3 minutes per side until warmed through and starting to brown. Warm the fries until slightly browned and toasty on the same pan or separately. Salt + pepper to taste + enjoy.

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Bowls + EntreesTara AbbaticchioSeptember 6, May 28, May 27
Capellini Noodle Salad

This incredibly refreshing and satisfying noodle salad is loaded with fresh herbs, sautéed green beans, shallots, crunchy carrots, yellow squash, green zucchini and peppers. This is all tossed in a zesty lime dressing and topped with our tamari toasted cashews and coconut, fresh cilantro, mint and scallion. Now doesn’t that sound fabulous?

We love this one served cold or room temperature.

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Bowls + EntreesTara AbbaticchioAugust 23
Summertime Tomato Soup

Tomato soup is one of our favorites any time of year, but especially when the tomatoes are fresh from the Farmer’s Market. It’s the ultimate healthy comfort food - filled with a variety of vine ripened tomatoes, herbs, garlic, and perfect alongside avocado toast or a melty grilled cheese sandwich or pairs nicely with our Quesadilla this week

TO SERVE: Serve warm (or chilled!) with fresh basil leaves, a drizzle of olive oil, and a sprinkle of housemade pecan parmesan.

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Soups + SaladsTara AbbaticchioAugust 2, September 21, August 8, July 30, July 22, September 9