Dinners don’t get much easier than this: freezer-friendly slow cooker refried beans and a build-your-own tostada bar.
Our contributors share some of their favorite dishes from May, including Watermelon-Cucumber Slush, a Southwestern-inspired twist on Baked Grits, an easy Black Bean Curry and more.
Ditch the macaroni and potato salads and bring this Farro Caprese Salad to your next picnic.
Creamy avocado, sweet caramelized onions, vitamin-packed spinach, and Jack cheese melt together in a crispy golden-brown tortilla. These will be your new favorite quesadillas!
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including spicy curried veggie burgers, vegan ranch pita sandwiches with roasted potatoes and chickpeas, and a veggie-packed orzo recipe.
On the menu this week: Cabernet Portabella Burgers; Spring Nourish Bowls; Beer-Battered Tofu Tacos; Spaghetti and Eggplant Spinach Meatballs; and Mexican Cauliflower Rice Salad.
A few simple ingredients are all you need to make a wide variety of veggies and proteins into vegan bacon substitutes–we’ll show you how.