Rainbow Grain Bowl

A satisfying combination of roasted rainbow of veggies, cabbage kraut, sautéed greens, and fresh spring greens topped with our delicious creamy basil vinaigrette. This dish makes an excellent vegetarian entree or can be served with protein of your choice.

TO SERVE: We like this one warm, cold or combo. If desired - warm chard and roasted veggies in sauté pan to desired temp - pile over fresh greens and top with provided topping (mix of pumpkin seeds, sunflower seeds, pistachios and cranberries) and dressing.

Read More
Bowls + EntreesTara AbbaticchioApril 11, September 12, April 23, September 3
Kale + Artichoke Quesadillas with Quinoa 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 our Quinoa Salad on the side (cold or room temperature)

Read More
Bowls + EntreesTara AbbaticchioFebruary 28, October 3, March 12, May 28, October 8
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.

Read More
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, 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, cucumbers and olives 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.

Read More
Bowls + EntreesTara AbbaticchioApril 25, September 12, October 31, February 27, June 25, September 3, November 5
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.

Read More
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.

Read More
Bowls + EntreesTara AbbaticchioOctober 12
BBQ Veggie Burger with Vegan Mac & Cheese
BBQ Veggie Burger with Vegan Mac & Cheese

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 Mac & Cheese. 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.

Read More
Bowls + EntreesTara AbbaticchioSeptember 6, May 28
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.

Read More
Bowls + EntreesTara AbbaticchioAugust 23