In a recipe rut? Learn how to make an easy, nutrient-packed meal bowl for breakfast, lunch or dinner using veggies, grains and vegetarian proteins.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including homemade tahini, crispy oven-baked tostadas topped with sweet potatoes, and the easiest cherry jam you will ever make!
On the menu this week: Beer-Marinated Grilled Mushroom Tacos, Chipotle Peach BBQ Farro Sandwiches, Watermelon, Green Olive, and Pistachio Salad, Vegan Eggplant Meatballs, and Mint Pesto Couscous with Tofu and Arugula.
Braised zucchini teams up with heirloom cherry tomatoes and chickpeas in this simple summer dinner — it’s done in under 25 minutes! Get the recipe and enter to win a Le Creuset saucier on the Marketplace.