These crispy quesadillas are filled with melty cheese, tangy purple cabbage slaw, and diced pickled jalapeños for the perfect balance of crunch, heat, and creaminess. A bold vegetarian side or main that pairs perfectly with black bean soup.
These crispy black bean tacos are stuffed with creamy mashed beans, zippy Roma tomato pico, and a drizzle of hot sauce—all tucked into oven-baked taco shells made right on the rack. Simple, bold, and unbelievably good.
A cozy, grown-up take on apple cinnamon oatmeal—steel-cut oats with applesauce, maple syrup, and toasted pine nuts. Comfort in a bowl, ready in 10 minutes with an overnight soak.
A creamy, smoky twist on classic egg salad—made with Hatch green chile sauce, lemon-marinated red onions, and fresh tarragon. Served on toasted Japanese milk bread for the ultimate sandwich upgrade.
These Hatch green chile egg tacos are the perfect breakfast or brunch—featuring soft-scrambled eggs with pepper jack, sliced avocado, and sour cream on warm corn tortillas.
Smoky white bean stew over creamy polenta, finished with roasted sweet potato, Korean pickled radish, a sour cream drizzle, and fresh lime. A bold fusion bowl that hits every note.
A quick and tangy no-cook mozzarella salad made with fresh cherry tomatoes, mini cucumbers, red onion, and creamy mozzarella pearls. Perfect for busy weekdays or lazy weekends.
Start with garlicky toast, mashed avocado, and a jammy egg—then make it your own with bold toppings, veggies, and protein. A base recipe built to riff on.
Crispy chickpeas, roasted veggies, and bold toppings come together fast in these weeknight-friendly fajitas. Packed with flavor—no meat, no problem.
This 9-minute egg has a custardy, soft center and fully set whites—ideal for grain bowls, toast, salads, or a simple snack.
This tangy-sweet Purple Rain Slaw transforms red cabbage into a flavor-packed topping or side. Salted, rinsed, and tossed with apple cider vinegar, dried apples, and honey—perfect for bowls, wraps, and more.
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