We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including no-churn mango ice cream, savory mushroom wonton pockets, and tofu Benedict that’s stuffed in a savory fillo crust.
This week’s vegetarian meal plan includes: spring mizuna pea pasta; Greek chickpea quesadillas with homemade tzatziki; eggs Benedict with avocado and roasted pepper; asparagus flatbread with garlic cashew cream sauce; and firecracker cauliflower.
Give your guacamole recipes a twist with these creative guacamole recipes, perfect for celebrating Cinco de Mayo.
Udon noodles are dressed in spicy sauce and served with savory tofu meatballs to make this flavor-packed Korean inspired meal.
Giving up gluten doesn’t have to mean missing out on all your favorite baked treats. Here are our top tips for gluten-free baking.
These crispy sweet potato cakes are seasoned up with garlic, ginger and spicy chile peppers, and served with fresh cilantro, avocado and a squeeze of lime.
This easy and hearty spring minestrone is filled with asparagus, carrots, zucchini and chickpeas, and finished with a touch of arugula and fresh lemon.