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.

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.