Fresh Herb Vinaigrette combines a Mediterranean herb mix with oil, vinegars, and lots of flavor. Use this as a dipping oil for bread, as a marinade, or as a dressing for cold vegetable or pasta salads. Recipe makes 1 cup (8 ounces) and is vegan.
Cheesy Baked Spinach Artichoke Dip is made with fresh spinach, a can of artichoke hearts, cream cheese, mayonnaise, parmesan, and mozzarella. Spinach Artichoke Dip is the perfect snack for game day, movie night, and more. Ready in about 30 minutes and can be made ahead. Vegetarian.
Delicious fajita veggies (with homemade or store-bought fajita seasoning). Easy sheet pan preparation make these perfect for any night of the week. Serve the veggies with tortillas for traditional fajitas, or try in a rice bowl or on a salad. Sheet Pan Fajita veggies are a great meal-prep option. Vegan. Serves 6.
Southern fried cauliflower bites. Double breaded in a lightly seasoned dredge and fried until golden and crispy. Perfect vegetarian chicken wing substitute to pair with your favorite dips. Great as an appetizer, entree, or after-school snack. Recipe yields 25-30 “wings”. Freezes well.
Sweet, creamy, and lightly tangy coleslaw that’s perfect for pulled pork (especially vinegar based). It’s the right blend of mayo (or vegan mayo) + vinaigrette and celery seed with some sugar to balance the tart. Make this easy side dish from scratch and enjoy for up to 3 days. Makes 6-8 side dish sized servings or 10-12 topping sized servings.