COCONUT CURRY SAUCE
This sauce pairs well with pan seared grouper, sea bass, chicken or salmon. Feel free to keep this in the fridge for 3-5 days. Enjoy!
Read MorePOBLANO CREAM
Removing the seeds from “hot” peppers is one step that allows the heat from the pepper to be more subtle.
Read MoreGUACAMOLE
This tomato free guacamole is as fresh as it gets. Be sure to use ripe avocados when making this recipe.
Read MoreTOMATILLO & TOMATO PICO
Feel free to substitute the tomatillos for fresh pineapple, mango or yellow cherry tomatoes. Enjoy!
Read MoreROASTED SHALLOT VINAIGRETTE
Store this vinaigrette in a mason ball jar or sealed container. Keep it in the fridge for 5-7 days.
Read MoreBERRY COMPOTE
This compote is extremely versatile and works over oatmeal, yogurt or a chocolate based dessert.
Read MoreARUGULA PESTO
Pesto is not only easy to make, but it adds a ton of flavor to sandwiches, wraps, proteins and vegetables. Feel free to freeze 1/2 the batch.
Read MoreSTRAWBERRY VINAIGRETTE
This dressing pairs well with mixed greens, ricotta or goat cheese, grilled chicken or shrimp and fresh veggies. Enjoy!
Read MoreVEGAN SALSA CON QUESO
This vegetable forward dip tastes great with sliced raw veggies or corn tortilla chips. Enjoy for 5-7 days.
Read MoreHONEY CHIPOTLE VINAIGRETTE
The honey adds just enough sweetness to balance out the subtle heat from the peppers. Enjoy as a salad dressing, marinade to finishing sauce to your favorite dishes.
Read MoreROASTED GARLIC HUMMUS
This crowd pleaser dip pairs well with grilled zucchini, broccoli, summer squash, sundried tomatoes and olives.
Read MoreEDAMAME CRUNCH SALAD WITH ORANGE VINAIGRETTE
Looking for a vegetarian inspired meal? This salad will not disappoint. Edamame is easy to find in most grocery stores and is typically located in the frozen section.
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