Meal Type: Dinner
Layered Eggplant Parmesan
PrintLayered Eggplant Parmesan You’ll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one! Ingredients1 Tablespoon olive oil1 medium eggplant, cut lengthwise into ¼-inch slices1 cup marinara sauce1 cup Fontina cheese, shredded1 cup Parmesan cheese, shredded2 Tablespoons fresh basil, cut into thin … Continued
Mostly Made Bolognese with Zoodles
PrintMostly Made Bolognese with ZoodlesAuthor Michele PhilipsYield 2-4 servings Mostly Made’s flavorful Skillet Lasagna Mix is made with savory turkey sausage, fresh tomatoes, basil, mushrooms, zucchini, peppers, and onions. We enjoy the Skillet Lasagna Mix with pasta as suggested, but also love it as a Bolognese with zucchini noodles — lightly sautéed with a little … Continued
Sheet Pan Ginger-Hoisin Pork Tenderloin
PrintSheet Pan Ginger-Hoisin Pork TenderloinYield 2-4 servings There’s a reason that sheet pan meals are a hit: They are relatively quick to prep and, with only one pan, a breeze to clean. While it’s in the oven, you have a few extra minutes to get things done, be it making tomorrow’s lunches or unwinding with … Continued
Kernza® Pasta with Squash-Sage Sauce
PrintKernza® Pasta with Squash-Sage Sauce One more way to enjoy Kernza® perennial grain: pasta! Creamy kabocha squash, Gruyere cheese, and crisped prosciutto make this main dish extra delectable. Ingredients4 Tablespoons olive oil, divided5-6 slices prosciutto1 small onion, diced2 cloves garlic, minced1 Tablespoon (about 8 large leaves) fresh sage, finely chopped2 teaspoons Dijon mustardPinch of red … Continued
Spaghetti Squash Tempeh Bowls
PrintSpaghetti Squash Tempeh Bowls Vegan tempeh and spaghetti squash are elevated with a sauce that highlights the flavors of garam masala and seasonal apples. Ingredients2 small spaghetti squash, sliced in half vertically and seeded4 Tablespoons olive or coconut oil, divided, plus extra if neededKosher salt and pepper1 8-ounce block of tempehWater to cover½ large onion, thinly … Continued
Lentil Dal topped with Roasted Vegetables
PrintLentil Dal topped with Roasted Vegetables Nothing beats a hot bowl of soup on a chilly night! In addition to packing a generous serving of veggies, the lentils in this dish will give your body all the protein it needs to feel full and energized. IngredientsFor the roasted vegetables:4 carrots, peeled and cut into 3- … Continued
Garlic Scape Portobellos
PrintGarlic Scape PortobellosAuthor Stephanie HansenYield 4 mushrooms Featuring the garlicky zing of scapes (the edible green stems of hardneck garlic plants), these stuffed portobellos make a delicious and easy weeknight entrée. Ingredients4 portobello mushrooms3 Tablespoons olive oil1 Tablespoon Worcestershire sauce1 Tablespoon balsamic vinegarFreshly cracked black pepper, to taste A sprinkle of kosher salt, to taste¼ cup garlic … Continued
Garlic Scape Pesto
PrintGarlic Scape PestoAuthor Stephanie Hansen Garlic scapes are the tall, green, edible stalks of hardneck garlic plants that are only available for a short time in the early summer. But they’re worth seeking out because they make a wonderful addition to pastas, salads, and more. Make a batch or two of this pesto sauce and … Continued
Spring Brunch Salad
PrintSpring Brunch Salad A fresh salad can be a delightful addition to any breakfast or brunch meal. This lively salad is bursting with spring flavors and bright colors. Ingredients1 bunch asparagus, tender parts, chopped into 1-inch pieces2 teaspoons kosher salt½ cup frozen peas, thawed½ English cucumber, cut in half-inch chunks2 radishes, thinly sliced½ cup crumbled … Continued