Recipes

This is when I pinch myself at work. Creating and testing delicious recipes for home cooks that reach them at the right time with the right content is what gets me out of bed (well, my 5-year-old probably already did that). Cooking and baking across dietary preferences in my current role has given me great joy — both in my professional and personal life — and there's nothing that I won't try.

Grilled Rib-Eyes with Salsa Verde

Top off a grilled, well-marbled rib-eye steak with a salsa verde to bring the brightness.

Raw Vegan Fajitas with Guacamole

When lighting up the grill seems like too much work and you’re craving plant-based food, these raw vegan fajitas require no heat at all and are topped with creamy guacamole.

Grilled Lamb Chops with Fennel Salad

A crisp, lemony fennel salad is an excellent contrast to juicy lamb chops and creamy Greek yogurt.

Crispy Shrimp with Chile-Lime Salt

Sold in a value pack, the Agedama Panko Shrimp are fully cooked and have a crispy, tempura-style coating that stays incredibly crunchy after heating. Instead of making the chile-lime salt, you can substitute 365 by Whole Foods Market Chile Lime Seasoning in its place.

Savory Dutch Baby

A cousin to the classic Dutch baby, this savory version still delivers the wow factor as it emerges from the oven. Simply top with chopped fresh herbs — or go all out with sunny-side up eggs and Serrano ham — to leave your guests full and happy.

Cranberry Raspberry Galette

Need an easy but showstopping holiday dessert? Make a galette. This free-form, open-face pie provides a less stressful alternative to decorating a double-crust pie.

Avocado Toast

Avocado toasts are a go-to meal suitable for any time of the day because they're so versatile. Top creamy, ripe avocados with an over-easy egg and your favorite chile crisp for a bit of crunch — either way you’re bound for a ton of flavor.

Vegan "Crab" Cakes

Banana blossoms — also referred to as a “banana heart” — are teardrop-shaped flowers that grow at the end of banana clusters. With a neutral flavor and a chunky, flaky texture similar to fish, it’s a great plant-based swap in recipes that call for crabmeat or other flaked fish.

Recipe: Korean-Style Beef Lettuce Wraps

Bulgogi is a Korean treasure — featuring tender beef marinated with soy sauce, brown sugar and plenty of aromatics. In this recipe, it’s rolled into lettuce cups with plenty of fresh veggies and jasmine rice.

Crostini with Camembert, Butternut Squash and Frizzled Leeks

Crostini (aka tiny toasts) are always a hit — and they’re the perfect snack to serve while you put the finishing touches on your Thanksgiving meal.

Beet Salad with Gorgonzola and Maple Dressing

This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family.

Chewy Chocolate-Ginger Cookies

Semisweet chocolate chips balance the sweetness of this chewy cookie, and both candied and fresh ginger make this a cookie for all the ginger lovers out there.

Persimmon Burrata Salad

This dazzling winter salad showcases sliced, fresh persimmons with cranberries, toasted hazelnuts and creamy Italian Burrata.

Truffalo Buffalo Meatballs

Classic meatballs take on a Buffalo twist with ground bison, studded with finely diced carrot and celery and tossed with a truffle-spiked hot sauce.

Grilled Shrimp with Miso-Ginger Butter

Umami-rich miso and spicy ginger make this compound butter light up when grilled with shrimp.

Grilled Chicken with Harissa Yogurt Sauce

Dry brining helps the warm spices permeate the meat, and spatchcocking (or butterflying) the chicken ensures even cooking on the grill.

Classic Spritz Cookies

Little buttery bites adorned with festive garnish — or just plain and crunchy — these cookies are great for decorating holiday cookie platters.

Parmesan-Crusted Purple Cauliflower

To make this dish vegan, you can swap the cheese for nutritional yeast. Can’t find purple cauliflower? Just use the white variety — you’ll still get plenty of color from the parsley garnish.

Mussels Congolaise

This one-pot meal is deeply flavored and satisfying, thanks to warm spices, richness from coconut milk and brightness from lime juice and fresh parsley.

Baby Back Ribs with Vibrant Coleslaw

Using unsweetened cocoa powder in this rub recipe brings depth of flavor to these oven-cooked ribs, and a sticky glaze brings the sweetness. Serve with bright, citrusy Vibrant Winter Coleslaw for a touch of crunch.

Vegan Ranch Dressing

The world is a better place with ranch dressing for all.

Elderflower Wine Spritzer

This spritzer has a bit of a choose-your-own-adventure twist to it; use your favorite bitters and a sparkling wine of your choice.

Grilled Sockeye Salmon with Fresh Herb Salad

If you’re looking to learn more about how to grill fish, we recommend firm, hearty fish (like salmon and swordfish) as opposed to lean, delicate fish — which have a tendency to dry out.

Fesenjan (Persian Lamb Stew)

Fesenjan, a traditional Iranian stew, is rich, hearty and special occasion-worthy. Pomegranates lend a touch of sweetness while ground walnuts add richness and texture to the sauce.

Raw Vegan Fajitas with Guacamole and Cashew Sour Cream

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