Plant-Based

This delicious, gluten-free Apple Loaf will make your house smell amazing once it’s baking. It has a heavenly gooeyness inside as well as a wonderful apple, brown sugar and cinnamon topping.

Chef Kenny James said it best: "Salads don't have to be boring," and this strawberry and arugula salad with toasted pine nuts and cotija cheese is the furthest thing from boring.

Our recipe uses local ingredients, like tofu and kimchi, in a delicious and easy-to-make hot soup. Korean tofu hot pots are full of flavor and super healthy. Add a fresh egg on top of the boiling hot soup and quickly stir together!

This traditional family recipe is deeply rooted in the East Indian culture of the dual-island Caribbean nation of Trinidad and Tobago near Venezuela, known for its distinctive traditions and cuisines.

So satisfying and delicious, this restaurant-style salad is remarkably easy to make at home. Polenta can be found near the pasta in our grocery aisles.

Shandong is the Chinese province just south of Beijing, and is famous for its Buddhist temples, sacred sites, and its bright, fresh food.

Asparagus is one of our favorite spring veggies. It was also a favorite of the Greeks and Romans as far back as 3,000 BC.

You’ve just found your new favorite artichoke recipe! Easily turn globe artichokes into an extraordinary appetizer or side dish with garlic, Italian bread, parsley, lemon and Parmigiano-Reggiano.

An excellent side or vegetarian main course, in-season artichokes are simmered with onions, garlic, fennel seeds, tomatoes for a tender and flavorful dish that comes together in about 30 minutes.

Easy and elegant, this salad comes together in a snap with just a few simple ingredients. Crisp-tender asparagus is tossed with an oil and vinegar dressing and spring greens, finished with crunchy walnuts and our own House Blue Cheese.