Vegetarian & Plant-Based Grill

Make-ahead mango and yogurt oats with cardamom, chia, and crunchy pistachios for a tropical, cooling breakfast.

Spiralized zucchini dressed in a bright basil-pine nut pesto with cherry tomatoes for a light, no-cook meal.

Salmon roasted with lemon, garlic, dill and asparagus on one tray for a bright, low-effort weeknight main.

Buttery shortbread topped with edible flowers—delicate, spring-ready bites for tea or an Easter platter.

Flaky all-butter croissants filled with silky pistachio cream, baked golden and finished with chopped pistachios.

Tender cabbage and smoky sausage sautéed with whole grain mustard and apple cider vinegar for a cozy one-pan meal.

Soft-boiled eggs steeped in a spicy miso marinade, ideal as a ramen topping or protein-packed snack.

Bright small-batch strawberry jam with rustic texture and fresh lemon—ideal for toast, gifts, or stirred into yogurt.

Velvety cream, sun-dried tomatoes, garlic and parmesan tossed with pasta for an indulgent, crowd-pleasing dinner.