Saturday Six - 07.26.14

Saturday Six | Homemade Tahini, Sweet Potato Tostadas, and Cherry Chia Jam

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!

Mint Pesto Couscous with Tofu and Arugula

This Week’s Meatless Meal Plan | 07.28.14

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, Cherry Tomato, and Chickpea Pasta Recipe

Braised Zucchini, Cherry Tomato, and Chickpea Pasta + Le Creuset Giveaway

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.

Cuban Fried Quinoa

Cuban Fried Quinoa with Black Beans and Smoky Tempeh

With smoky tempeh, crispy pan-fried quinoa, and black beans, this meatless spin on Cuban fried rice is packed with protein and flavor. It’s also the perfect way to use up leftover quinoa!

How to Make Zucchini Chips

How to Make Zucchini Chips

Have an overabundance of zucchini? Make delicious, healthy zucchini chips with this simple tutorial — and you don’t even need a dehydrator!

Mediterranean Potato Salad

Mediterranean Potato Salad

There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!

Stuffed Squash Blossoms with Cherry Tomato and Zucchini Ragout

Stuffed Squash Blossoms with Cherry Tomato-Zucchini Ragout

Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.