Probably in our top-5 most popular recipes of all time, made weekly in our kitchen. Fudgy perfection, and all natural ingredients.

Vegan pesto — pesto without cheese — is arguably a more versatile sauce. On pasta, spooned over protein, as the base of a risotto… And of course you can always add cheese later!

“I love pies but don’t have the patience to deal with making crust. Around holidays, this is my go-to kind of fruit dessert.”

A complex and inviting flavor profile from the fennel, lemon, olive oil & cumin. Vegetarian protein from the quinoa. Easy to make, too. It doesn’t hurt that fennel aids digestion.

Cassoulet, the classic French white bean and meats stew, typically cooks long and slow. This is a speedier version of the traditional recipe with chicken, sausage and beans.

The gooey lusciousness of lasagna, without the pasta. Instead, we layer eggplant, kale… and a generous helping of four different cheeses!

Your favorite seasonal vegetables, marinated in olive oil, wine vinegar, and thyme. And then the incomparable flavor of black garlic.

A splash of rosewater elevates this parfait from simple to sublime.

With healthy nuts, fresh herbs, garlic, and virgin oils, pesto is a veritable health food. This one is dairy-free.

100% natural, bright pink refreshment, only 10 calories per glass. Plus, hibiscus helps manage blood pressure. So, let the summertime relaxation commence!

Chard: it’s like kale, only softer, more colorful, and not nearly as cliched. Avocados add richness.