September 08, 2022


Spring Rolls

It's all about the sauce! Double or triple if you're saucy ;-) 
Sauce + Almond Butter Slaw// 
1/3 cup almond butter 
2 tbsp maple syrup 
2 tbsp soy sauce 
Juice of 1 lime 
Juice of 1 lemon
1 in chunk of ginger 
1 in chunk of jalapeno 
1 clove of garlic
1 tbsp sesame oil (optional) 
1 medium head of cabbage, shredded
Blend all ingredients until smooth. If you need to add a few tablespoons of water to blend it you may do that, since some almond butter is dryer than others. 
Mix one serving of sauce with the shredded cabbage. You want it to be like a super saucy cole slaw! 
Get creative! Mix and match ingredients as you like. The main event is the cabbage slaw! 
8-10 collard leaves, washed and lightly steamed to bring out the color and make them malleable. Pro tip: Smash the stem with a knife to make it extra pliable.
2 medium carrots, julienned 
1/2 red bell pepper, julienned 
Fresh Mint
Fresh Cilantro
Bean Sprouts
Chopped Cashews (otional for crunch!) 
Layer cabbage slaw into the middle of the collard leaf, and add other ingredients as you like. You don't want to make it too full or you will have a hard time rolling it. About 1/3 cup of ingredients is ideal for 1 large collard leaf. 
To roll:
Fold in sides first, and then tightly roll from bottom to top. 
* You can repeat this process with rice paper wraps instead of collard leaves if you would like. To showcase the flowers, add them to the wrap first, then slaw, and other ingredients 
Serves About 4 or 6 as App 
September 02, 2022


Massaged Kale Salad with Fried Oyster Mushrooms

Recipe by Meredith Baird Figone
The key to a good kale salad is to massage or scissor! You'll know it's done when the color starts to become bright green.
  • 1 head of curly kale
  • 2 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 avocado, chopped

work the kale with your hands, and tear it in to little pieces-or use the scissors to chop it up. Use the salt and vinegar to help break it down.

Add avocado and work it in to make it all creamy. taste for salt & vinegar

garnish with your favorite shaved veggies, flowers and hemp seeds


Fried Oyster Mushrooms

  • 1/2 lb oyster mushroom
  • 1 cup all purpose or gf all purpous flour
  • 1/2 tsp tumeric
  • 1/4 tsp smoked paprika
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup unsweetened milk alt (we used cashew)
  • 1 Tbsp lemon juice

whisk all dry ingredients together

Wipe the mushrooms with a damp towel to remove any debris. Tear mushrooms into desired size, about 2"

1/2 cup oil for frying (we used olive)

Heat oil to medium high in a deep pan. 

Dip mushrooms in milk, coat them wit flour mixture.

when oil begins to bubble, add battered mushrooms, a few at a time so everything has space. Use tongs to flip them once you see edges start to brown. Heat, flip, repeat until all mushrooms are cooked.

Drain on papertowels before serving with Kale Salad. Enjoy!

August 29, 2022


cabbage tacos with black bean walnut "meat"

Recipe by Meredith Baird Figone

Black bean & walnut "meat"

  • 2 cups walnuts
  • 1 can of black beans, drained
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt

Pulse all ingredients until well combined. Then add (optionally) 2 tbsp olive oil and 1 tbsp apple cider vinegar. You want to lightly pulse this mixture until crumbly. Do not bend or it will become a paste

Tofu Sour Cream

  • 1 block silken tofu, drained
  • juice of 1/2 lemon
  • 1 tbsp miso
  • 1 tbsp apple cider vinegar
  • pinch of sea salt

Blend until smooth

Assemble in taco shells of your choice, or layer as nachos with freshly chopped tomato, avo and cilantro.

makes enough to serve 4



August 12, 2022


Fast! Beef Bibimbap with Beef & Mushrooms

  • 3/4 lb 10 grass-fed ground beef
  • 2 eggs
  • 2 TBL Tamari
  • 2 TBL Gochujang
  • 1 cup shiitake mushrooms
  • 2 cups baby spinach
  • 2 TBL toasted sesame seeds
  • 1/2 cup jasmine rice
  • 3 tsp coconut sugar
  • 1 tsp rice wine vinegar
  • neutral oil
  • salt & pepper
  • garlic


1. cook rice

 In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Marinate ground beef

Finely chop 1 teaspoon garlic. In a medium bowl, combine ground beef, 2 teaspoons tamari, 1 teaspoon each of coconut sugar, vinegar, and oil, and ½ teaspoon each of the garlic and gochujang. Set aside to marinate at room temperature until step 5.

3. Prep ingredients

Remove and discard stems from mushrooms, then thinly slice caps. In a small bowl, stir to combine remaining gochujang and tamari, 1 tablespoon water, and 2 teaspoons coconut sugar. Set gochujang sauce aside until step 5. 

4. Sauté mushrooms & spinach

Heat 1 tablespoon oil in a medium nonstick skillet over high. Add mushrooms and cook, stirring occasionally, until browned and tender, 4-5 minutes. Season with salt and pepper. Add spinach and remaining garlic; cook, stirring, until spinach is wilted, about 1 minute. Stir in half of the sesame seeds. Transfer to a bowl and cover to keep warm until ready to serve.

5. Cook ground beef

Heat 2 teaspoons oil in same skillet over high. Add ground beef and any marinade. Cook, breaking meat up into large pieces, stirring occasionally, until liquid is evaporated and beef is browned and cooked through, about 6 minutes. Stir in 1 tablespoon of the gochujang sauce (reserve rest for step 6). Transfer beef to a bowl. Wipe out skillet and reserve for step 6

6.Fry eggs

Heat 2 tablespoons oil in reserved skillet over high. Crack in 2 large eggs; season with salt and pepper. Cook until edges begin to brown, about 1 minute. Cover and cook until whites are set but yolks are still runny. Serve rice in bowls topped with beef, spinach and mushrooms, and eggs. Garnish with remaining gochujang sauce and sesame seeds.



August 05, 2022


Vegan Palak "Paneer"

  • basmati rice
  • 12 oz extra-firm tofu
  • 2 TBL cumin seeds
  • 13.5 oz can coconut milk
  • 1 oz fresh ginger
  • garlic
  • 1 plum tomato
  • bag of baby spinach (about 5 cups)
  • 2 TBL garam masala
  • 3 TBL olive oil
  • s&p
  • 1 tsp sugar
  • 1 tsp white wine vin

1. Prep oven & cook rice

Preheat broiler with a rack in the upper third. Make rice

2. Prep & broil tofu

Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.

3. Toast cumin seeds

Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.

4. Prep & blend sauce

Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.

5. Cook sauce

Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.

6. Finish & serve

Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!



July 31, 2022


Mom's Blackberry Galette


  • 1/2 cup pecans
  • 1 cup + 2 TBL all purpose flour
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

  • about 2 cups blackberries
  • 1 TBL cornstarch
  • 2 tsp fresh lemon juice
  • 1/4 cup sugar, + more for sprinkling
  • all purpose flour (for surface)
  • 2 TBL milk


Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss blackberries, cornstarch, lemon juice and quarter cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment lined baking sheet. Mound Blackberries in center of dough,leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.







June 29, 2022


Sweet Corn and Pepper Gazpacho

  • 1 yellow bell peppers (or 5 mini) stemmed, seeded and chopped
  • 5 ears fresh corn cut off the cob (reserve 1/4 cup for garnish)
  • 2 garlic cloves
  • 1 1/2 cups Persian cucumber chopped plus more for garnish
  • 2 TBL extra virgin olive oil
  • 2 TBL apple cider vinegar
  • 1/2 to 1 tsp sea salt
  • freshly ground pepper to taste
  • chopped fresh basil

1. place the bell peppers, corn kernels, garlic, cucumber, olive oil, vinegar, salt, and pepper in the blender and blend until smooth and creamy. Season to taste.

2. divide into bowls and garnish with fresh corn kernels, cucumber and basil.

June 25, 2022


20-Min: Grilled Chicken Banh Mi

  • 1 large or two small french baguettes
  • 1 TBL sriracha
  • 3 TBL Kewpie mayonnaise
  • 3 Persian cucumbers
  • 3 medium carrots
  • 2  boneless, skinless chicken breasts
  • 1 TBL fish sauce
  • 1 lime
  • small bunch of mint
  • garlic
  • neutral oil
  • salt & pepper
  • white wine vinegar

1. Prep marinade

Finely chop 1 teaspoon garlic. Pick mint leaves from stems and finely chop 2 teaspoons; keep remaining leaves whole. Into a large bowl, finely grate lime zest and squeeze 1 teaspoon lime juice. To bowl with lime zest and juice, add garlic, chopped mint, fish sauce and 1 tablespoon oil. Season to taste with salt and pepper.

2. Grill chicken

Heat a grill or grill pan over high. Pat chicken dry and drizzle lightly with oil. Add chicken to grill or grill pan and cook until charred in spots and cooked through, 2–3 minutes per side. Transfer chicken to bowl with marinade and let sit for at least 5 minutes, turning to evenly coat chicken in sauce.

3. Prep veggies

Meanwhile, peel carrots lengthwise into ribbons. Thinly slice cucumber into rounds. Transfer carrots, cucumbers, and whole mint leaves to a large bowl; toss with 1 tablespoon oil, 1 teaspoon vinegar, and a pinch each of salt and sugar. Let sit until step 5.

4. Make Sriracha mayo

Preheat broiler with a rack in the upper third. In a small bowl stir to combine mayo, Sriracha, and 1 teaspoon water. Slice baguettes in half lengthwise and lightly oil the cut sides. Transfer to broiler, cut side up, and cook until toasted, about 2 minutes (watch closely as broilers vary). Alternately, grill bread until charred and warmed through, 1—2 minutes.

5. Assemble

Cut chicken into strips and return to bowl with marinade, toss to coat in accumulated juices. Spread some Sriracha mayo on bottom baguette half and layer on the pickled veggies and grilled chicken. Spoon remaining marinade and Sriracha mayo over top, and sandwich with top half of the baguette. Enjoy!

March 17, 2022


Turkey Ramen with brussels and mushrooms

  • 3/4 lb ground turkey
  • 10 oz sliced crimini mushrooms
  • 10 oz shaved brussels sprouts
  • 1 oz fresh ginger
  • 4 TBL tamari soy sauce
  • 4 TBL ramen soup base
  • 6 oz chuka soba noodles
  • garlic
  • 2 eggs
  • neutral oil
  • salt & pepper

1. Cook eggs & noodles

Bring a medium saucepan of salted water to a boil. Place 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to remove eggs; place in a bowl of ice water. Add noodles to boiling water; cook, stirring to prevent sticking, until al dente, about 5 minutes. Drain noodles, rinse, and toss with 1 teaspoon oil; return to saucepan and set aside until step 6.

2. Prep ingredients

 Finely chop 1½ teaspoons each of garlic and peeled ginger. 

3. Cook veggies

Heat 1 tablespoon oil in a medium pot over medium-high. Add Brussels sprouts and a pinch each of salt and pepper. Cook, stirring, until charred in spots, 2–3 minutes. Transfer Brussels sprouts to a bowl. Heat 1 tablespoon oil in same pot; add mushrooms and a pinch each of salt and pepper; cook, stirring, until browned, 3–5 minutes. Transfer to bowl with Brussels sprouts.

4. Cook turkey

Heat 1 tablespoon oil in same pot over medium-high. Add turkey and cook, breaking meat up into smaller pieces, until cooked through and browned in spots, 3–5 minutes. Add chopped garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.

5. Build broth & halve eggs

To pot with turkey, add ramen base, tamari, 3½ cups water, bring to a boil. Cover and simmer until flavorful, about 5 minutes. Meanwhile, peel eggs, then halve lengthwise.

6. Finish & serve

Spoon noodles into bowls and top with some of the turkey ramen, Brussels sprouts, mushrooms, and sliced eggs. Enjoy!

February 26, 2022


Sweet Potato Shepard's Pie with Ground Turkey

  • 10 oz pkg ground turkey
  • 1 cup corn
  • 1 cup green beans
  • 1 cup mushrooms
  • 1 medium yellow onion
  • 3 sweet potatoes
  • garlic
  • 2 TBL sour cream
  • a few sprigs of thyme
  • 1 TBL Worcestershire
  • 1/2 cup chicken broth
  • 2 tsp all purpose flour
  • olive oil
  • salt and pepper

1. Boil sweet potatoes

Cut sweet potatoes into 1-inch pieces. Place in a medium saucepan with 1 whole garlic clove and enough cold salted water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until tender when pierced with a knife, 8–10 minutes. Reserve ¼ cup cooking water, then drain potatoes and return to saucepan. Cover to keep warm until step 6.

2. Cook veggies

Finely chop onion. Finely chop mushrooms.Trim ends from green beans, then cut crosswise into 1-inch pieces. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chopped onions; cook, stirring, until softened, 4–5 minutes. add mushrooms cook 4-5 min. Add green beans; cook, covered, until tender, about 5 minutes more. Stir in corn. Transfer veggies to a plate.

3. Cook turkey & season

Preheat broiler with a rack in the upper third. Heat 2 teaspoons oil in same skillet over medium-high. Add turkey; cook, breaking up into large pieces with a spoon, until browned and cooked through, 3–4 minutes. Sprinkle 2 teaspoons flour over turkey; stir to combine. Add chicken broth, 1 tablespoon Worcestershire, and 1–2 whole thyme sprigs; stir to combine.

4. Finish filling

Bring turkey mixture to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring, until thick enough to coat the back of a spoon, 2–3 minutes. Stir in veggies and season to taste with salt and pepper.

5. Mash sweet potatoes

Use a potato masher or fork to mash potatoes in saucepan. Stir in all of the sour cream and reserved cooking water. Season to taste with salt and pepper.

6. Assemble, broil & serve

Remove and discard thyme sprigs from skillet. Spoon mashed sweet potatoes over top; spread to cover filling. Broil on upper rack until filling is bubbling and sweet potatoes are browned in spots, shifting skillet if necessary for even browning, about 5 minutes (watch closely as broilers vary). Serve garnished with some of the remaining thyme, if desired. Enjoy!