Whether you go for the vegetarian or the vegan option, this creamy pasta dinner is sure to be a fave. Packed full of vibrant spring veggies, brightened with lemon, and – maybe best of all – on the table in less than 30 minutes.
Moist and ultra-tender banana cupcakes flecked with pineapple, pecans, and coconut. Add a dollop of cream cheese frosting and crown with a dried pineapple flower for cupcakes that’ll impress, guaranteed!
Paper-thin pineapple slices, oven-dried into yellow-flower perfection. Decorate your next cake with these cuties and cue the oohs and aahs!
The ultimate avocado lover’s breakfast! A vegetarian eggs benedict that’s super easy to make – this one hits all the marks.
Lemony, velvety, and even a bit buttery, avocado hollandaise is a surprisingly effective stand-in for the real thing. Plus, it’s simple, fast, and healthy! Perfect for topping eggs benedict or dressing up steamed asparagus.
Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.
You cooked up your hard-boiled eggs and maybe even colored them for Easter. And now? You’ve got a lot of hard-boiled eggs on your hands. Never fear – several a-peeling ideas are right here! (Sorry...
Next-level egg salad! Piled high with quick-marinated veggies, fresh cilantro and mint, some jalapeños and Sriracha for heat; all on a crunchy-chewy-soft golden baguette. Egg-xtradordinarily tasty!
Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves the point.
Pesto-smothered roasted yams (or sweet potatoes), topped with an egg and drizzled with more pesto. In this case, it’s easy being green!
Ah, weeknight dinner. Such a pain. I mean, I usually adore cooking, and it’s still the bane of my existence. So when I can spend less than 30 minutes whipping up a simple vegetarian...
A hearty squeeze of lemon and loads of fresh dill liven up this chunky veggie-and-chickpea soup.