Fresh thyme (or dried) lends its lemony-basil aroma to the sweetness of the roots, and the earthiness of the mushrooms.

Borscht is like pizza: simple, inexpensive, easy to make, delicious, and good for you (if you do it right). And then you can “do it up” with as many topping as you like!

You don’t need to cook corn; it’s crispier raw. The smokiness comes from smoked olive oil. Avocado creaminess provides a counterpoint to all the freshness.

A delightful raw soup, cool as a cucumber (or two). Corn gives crunch. Berries add a sweet-tart ZING.

Mom always used extra virgin olive oil and garlic in her potato salads. The best! No mayo… This is summer heaven, with Russian & Greek flavors that get your attention.

A DELICIOUS burger, made from roughly 40% bean, 40% fresh vegetables, and 20% whole grains. A pinch of berbere spice powder is the “secret” ingredient!

Ben Franklin is credited for bringing rhubarb to North America in 1772, but it took until the early 1800s for it to become popular. Today, we love rhubarb because it means spring is truly here!

We add a Middle Eastern flair to the traditional winter roast veggies. And we use spring veggies. Salty, savory, and just a little sweet.

This dish makes the transition from winter to spring a little more delicious.  It has infinite variations.  Here it is vegan and still sooooo good!

Pongal is both the name of a harvest festival in South India, as well as a rice porridge served to celebrate the festival. We’ve streamline the traditional sweet pongal recipe, replaced the rice with oats, and upped the fruit and nuts, for a wholesome weekday breakfast

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