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PLANT-BASED • VEGAN • WHOLE INGREDIENTS • SENSIBLE • ADAPTABLE
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Plant Based Vegan
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Functional Nutrition
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Anti Inflammatory
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Gluten Free
Plant Based Vegan
In-season Produce
Whole Ingredients
Functional Nutrition
Health Benefits
Anti Inflammatory
Gluten Free
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2021
Celebrating Green & Welcoming Spring ~ Plant-based
We are celebrating all things green with St. Patricks Day and the Spring Equinox. A nod to tradition and honouring the past whilst inviting in the fresh and new energetic shift that Spring brings.
This week’s menu honours cabbage with a twist of interesting combinations, flavours and textures and some different blends of greens with a good mix of grounding botanicals that help us set the table for the shifting of the seasons.
Member Recipe
Mineral-rich Greens & Sauerkraut Salad
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Smoky Chickpeas & Sweet Potato Botanical Bowls
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Beetroot Cabbage & Black Bean Lettuce Cups
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Roasted Carrots & Butternut with Braised Tofu & Greens
MEAL IDEAS + RECIPES
- Super Green Smoothie
- Mineral-rich Greens & Sauerkraut
- Smoky Chickpeas & Sweet Potato Botanical Bowls
- Beetroot Cabbage & Black Bean Lettuce Cups
- Roasted Carrots & Butternut with Braised Tofu & Greens
- Braised Red Cabbage & Beetroot
Simply Good ~ Plant-based
This week, simple meals with good and sensible ingredients are on the menu: grounding flavours, great textures and nutrient-dense recipes.
Member Recipe
Apple Yoghurt Chia Bowl
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Pumpkin & Lentil Curry with Tofu
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Smoky Roasted Mushroom & Black Bean Tacos
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Spinach, Red Cabbage & Daikon Radish Salad
MEAL IDEAS + RECIPES
- Apple Yoghurt Chia Bowl
- Orange & Pineapple Salad
- Pumpkin & Lentil Curry with Tofu
- Smoky Roasted Black bean & Mushroom Tacos
- Cashew Sour Cream
- Spinach Red Cabbage & Daikon Radish Salad
Make Healthy Taste Great in March ~ Plant-based
Make healthy taste great for March; add a spring to your step with great flavours, whole ingredients and nutritious dishes to help you eat to thrive and feel your best every day.
Lots of natural sweetness, great textures and some salty, spicy, zesty and umami flavours on the plate for you this week; cosy bowls for when you feel like leaning into winter and some lighter, brighter dishes for a spring vibe.
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Apple & Currant Oatmeal
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Herb Chickpea & Quinoa Pancakes with Avocado Salad
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Sweet & Sour Sesame Tofu
MEAL IDEAS + RECIPES
- Apple & Currant Oatmeal
- Herb Chickpea & Quinoa Pancakes with Avocado Salad
- Carrot, Radish & Red Onion
- Spiced Sweet n’ Purple Potatoes & Chickpeas
- Sweet & Sour Tofu
- Broccoli Rice Noodles
Healthy & Wholesome ~ Plant-based
Leaning into wholesome + vibrant ingredients and stepping into the kitchen is a great way to ensure you get the most “nutritional bang for your buck and bite”. There are so many benefits to eating whole anti-inflammatory foods, like keeping your brain sharp, your digestion moving, and your energy balanced and reducing your overall risk of chronic illness.
This week’s menu features simple, easy, healthy, and wholesome snacks and meals made with anti-inflammatory and in-season whole ingredients.
Member Recipe
Cherry Berry & Oat Tea Loaf
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Green Hummus + Watermelon Radish Crackers
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Steamed Tofu & Vegetable Botanical Bowl
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Rainbow Chard & Almond Quinoa
MEAL IDEAS + RECIPES
- Dude Granola
- Cherry Berry & Oat Tea Loaf
- Green Hummus & Watermelon Radish Crackers
- Steamed Tofu & Vegetable Botanical Bowls
- Rainbow Chard & Almond Quinoa
- Smoky Black Beans with Steamed Squash
Elevate the Ordinary ~ Plant-based
Cooking with everyday in-season fresh + frozen fruits and vegetables, you can elevate the ordinary by adding zesty, spicy, sweet, savoury, salty and umami flavours using staple pantry ingredients ~ nothing fancy!
The tasty magic happens when you step up to the chopping board and mix, stir and blend in some big fusion flavours.
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Celeriac & Carrot Braised Lentils with Kale
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Ginger Sesame Soy Broccoli & Pumpkin | Squash
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Cabbage, Bok Choy & Bean Sprout Salad
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Miso Chilli Roasted Tofu, Broccoli & Cashews
MEAL IDEAS + RECIPES
- Instant-pot Steel-cut Oats
- Apple & Berry Compote
- Celeriac & Carrot Braised Lentils with Kale
- Ginger Sesame Soy Broccoli & Pumpkin | Squash
- Cabbage, Bok Choy & Bean Sprout Salad
- Miso Chilli Roasted Tofu & Broccoli
Cooking is LOVE ~ Plant-based
Cooking is LOVE. Cooking is self-care. Cooking is healthy-care.
Cooking empowers the healing journey.
Love and self-care plated this week with nourishing in-season ingredients and dark knight chocolate bites to sweep you off your feet.
Member Recipe
Lemon Cashew Creams
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Peanut, Almond & Herb Pesto-style Dip
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Harissa Roasted Carrots & Herb Quinoa
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Chinese Soy Glazed Mushroom & Tofu Stir Fry
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Braised White Bean, Pea & Broccoli Bowls
MEAL IDEAS + RECIPES
- Dark Knight Chocolate Bites
- Lemon Cashew Creams
- Peanut, Almond & Herb Pesto-style Dip
- Harissa Roasted Carrots & Herb Quinoa
- Chinese Soy Glazed Mushroom & Tofu Stir-fry
- Braised White Bean, Pea & Broccoli Bowls
Sensible & Sustainable ~ Plant-based
If ever there was a time to step up to the chopping board, get back into the kitchen and try to make sense of it all with healthy, sensible and sustainable food choices, this is it.
Whether you are looking through the lens of a healthy economy, a sustainable food system, the health of our environment or our healthcare system, the state of dis-ease is palpable.
This week’s menu offers up some sensible and sustainable meal ideas full of grounding and nourishing simplicity to warm our bodies and soothe our souls using in-season ingredients.
Member Recipe
Homemade Sustainable Seed Milk
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Apple Crumble
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Creamy Date & Tahini Hot Chocolate
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Spiced Chickpea Pancakes with Greens & Smokey Tahini
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Herby Sweet Potato & Squash Wedges
MEAL IDEAS + RECIPES
- Homemade Sustainable Seed Milk
- Apple Crumble
- Creamy Date & Tahini Hot Chocolate
- Spiced Chickpea Pancakes with Greens & Smokey Tahini
- Herby Sweet Potato & Squash Wedges
- Baked Butternut Squash & Lentil Curry
Remedies ~ Plant-based
The chocolate remedy is here for you this week, along with some other great food as medicine recipes and delightful bites that meet your moods and needs, guilt-free and sugar-free goodness!
Member Recipe
Sunrise Granola ~ Oil & Sugar Free
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The Chocolate Remedy
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Spinach & Artichoke Pasta ~ Cashew Cream
MEAL IDEAS + RECIPES
- Sunrise Granola ~ Oil & Sugar Free
- Warm Salad of Curry Mustard Roasted Rutabaga & Tofu
- The Chocolate Remedy
- Spinach & Artichoke Spaghetti ~ Cashew Cream
- Radish & Curly Kale Salad
- Berbere Spiced Vegetable Soup
Antioxidant-Rich ~ Plant-based
Getting your daily dose of antioxidants by eating a whole-ingredient diet helps your body fight chronic diseases at a cellular level. Fruits and vegetables, nuts, seeds, whole grains and spices are rich sources of antioxidants.
This week’s menu & recipes highlight in-season vibrant fruits and vegetables, earthy grains and warming spices that will give you a real food antioxidant boost and help you cook with confidence and eat to THRIVE!
Antioxidants are molecules that help our cells fight free radicals. Free radicals are compounds that can harm our cells and weaken our immune response.
Free radicals are present in our systems from cellular function and external chemical and environmental toxins.
Member Recipe
Beetroot Muhammara Dip
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Thai Red Curry Squash & Tofu Soup
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Quinoa & Teff Seed Bread
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Smoky Sweet Potato & Bean Botanical Bowls
MEAL IDEAS + RECIPES
- Breakfast Berry Smoothie Bowls
- Avocado & Sauerkraut on Quinoa Teff Seed Bread
- Beetroot Muhammara Dip
- Thai Red Curry Squash & Tofu Soup
- Quinoa Teff Seed Bread
- Smoky Sweet Potato & Bean Botanical Bowls
Sustaining Staples ~ plant-based
Leaning into the goodness of the basics this week with meals that focus on using sensible and affordable staple ingredients.
Keeping it simple, tasty and creative with ingredients and dishes that satisfy and sustain you + help support your digestive and immune systems.
Member Recipe
Lemon Celery Herb Tonic
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Banana Wonder Women Muffins
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Veggie Bolognese
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Roasted Sweet Potato & Avocado Bowls
MEAL IDEAS + RECIPES
- Banana & Nut Butter Overnight Oats
- Lemon Celery Herb Tonic
- Banana Wonder Women Muffins
- Winter Vegetable & Chickpea Salad
- Veggie Bolognese Bowls
- Sweet Potato & Avocado Bowls
Botanical Bowls ~ Plant-based
We are starting the year with botanical bowls full of nourishing food.
This week’s recipes feature warming, grounding, anti-inflammatory and immune-supportive fruits, vegetables and spices, cleansing seeds and herbs and protein-rich legumes.
Member Recipe
Spiced Vegetables & Chickpeas with Yoghurt Sauce
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Smoky Mustard Red Lentils with Cilantro
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Carrot & Ginger Soup
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Roasted Pears with Chocolate Cashew Creme
MEAL IDEAS + RECIPES
- Blueberry Super Seed Compote
- Spiced Vegetables & Chickpeas with Yoghurt Sauce
- Smoky Mustard Lentils
- Carrot & Ginger Soup
- Tempeh Vegetable Stir-fry with Ginger Soy Sauce
- Roasted Pears with Chocolate Cashew Creme
Happy New Year ~ Plant-based
Happy New Year to you! Our health truly is our wealth and the foundation of how we feel and show up each moment, each day, week and year. I wish you peace, joy, happiness and vibrant health for 2023 and the years ahead ~ eat to THRIVE.
This week’s recipes + menu focus on easy, affordable, healthy meals with our foundational functional nutrition focus to help you kick off the new year with your health goals in mind.
Member Recipe
Apple Blueberry Salad
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Berry Cashew Milk
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Fresh Cranberry & Orange Salsa
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Thai Red Lentil, Pumpkin & Tofu Curry
MEAL IDEAS + RECIPES
- Apple Blueberry Salad
- Berry Cashew Milk
- Cranberry & Orange Salsa
- Miso Roasted Wedges with Tomato Chilli Lime Sauce
- Rainbow Root Vegetable Salad
- Thai Red Lentil, Pumpkin & Tofu Curry
Festive Bites ~ Plant-based
This week’s recipes + menu have healthy and fun bites that are great for sharing and bringing some in-season festive cheer to your table.
Member Recipe
Spicy Roasted Pumpkin & Chickpea Salad
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Beet & Herb Hummus with Watermelon Radish
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Pumpkin & White Bean Burger Bites
MEAL IDEAS + RECIPES
- Spicy Roasted Pumpkin & Chickpea Salad
- Fresh Cranberry, Orange & Ginger Fizz
- Beet & Herb Hummus with Watermelon Radish
- Pumpkin & Bean Burger Bite & Cranberry & Walnut Salsa
- Roasted Squash & Brussels with Preserved Lemon Dressing
- Chocolate Tahini Bliss Balls
Warming & Grounding ~ Plant-based
Recipes to keep you feeling warm, grounded and nourished amidst the busy business of the holiday season. If you feel inspired to give the gift of nourishment, the granola and pesto recipes are healthful, fun & festive; homemade gifts are the best!
Keeping our blood sugar balanced is a good step towards feeling more grounded. This week’s recipes focus on using natural sweetness, nuts, seeds, proteins, high-fibre vegetables & affordable whole ingredients to help you balance your blood sugar.
Member Recipe
Creamy Plant Protein Hot Chocolate
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Spiced Apple & Carrot Oat Muffins
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Carrot, Coconut & Spinach Dal
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Kale & Green Bean Pesto
MEAL IDEAS + RECIPES
- Cranberry & Almond Granola Oil-Sugar-Free
- Creamy Plant Protein Hot Chocolate
- Spiced Apple & Carrot Muffins
- Carrot, Coconut & Spinach Dal
- Tuscan Kale & White Bean Soup
- Kale & Green Bean Pesto
Cosy Classics ~ Plant-based
Cosy and comforting dishes that taste good and are good for you! This week’s recipes and meal ideas are set to keep you feeling warm, grounded and satisfied with fun plates and full flavours made using affordable, anti-inflammatory whole food ingredients.
Member Recipe
Banana Date Blender Pikelets
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White Bean & Garlic Smash
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Roasted Cauliflower, Celery & Pomegranate Salad
MEAL IDEAS + RECIPES
- Banana Date Blender Pikelets
- Cider Spiced Poached Pears
- White Bean & Garlic Smash
- Roasted Cauliflower, Celery & Pomegranate Salad
- Sweet Potato & Lentil Stew with Spinach
- Robust Red Veg Slaw
Dynamic Fusion Flavours ~ Plant-based
This week’s recipes and meal ideas are about dynamic textures and fusion flavours inspired by Asian, Peruvian and Mediterranean cuisine.
These creative yet straightforward dishes are full of zesty, bright fusion flavours and different textures made using affordable in-season ingredients so you get the most nutritional bang for your bite and buck!
Member Recipe
Pecan Almond Cookies
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Squash, Tofu & Black Bean Tacos
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Warm Sweet Potato & Quinoa Salad
MEAL IDEAS + RECIPES
- Quinoa Flake Porridge
- Pecan Almond Cookies
- Curried Cauliflower & Sweet Potato with Sauerkraut
- Pumpkin & Bean Sprout Salad
- Squash, Tofu & Black Bean Tacos
- Warm Sweet Potato & Quinoa Salad
Upcycle & Reinvent Veg ~ Plant-based
This week’s menu & recipes gives you ideas on upcycling roasted veg in rostis plus fun, festive dishes that help you reinvent veg and use up all those Thanksgiving in-season ingredients in creative and healthy ways.
Member Recipe
Cranberry & Apple Baked Quinoa
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Apple, Fennel & Celeriac Salad
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Roasted Vegetable Rosti with Kale
MEAL IDEAS + RECIPES
- Cranberry, Orange & Ginger Fizz
- Cranberry & Apple Baked Quinoa
- Apple, Fennel & Celeriac Salad
- Tempeh Botanical Bowls with Quinoa & Peanut Sauce
- Roasted Vegetable Rosti with Kale
- Garam Masala & Mustard Roasted Vegetables
Thanksgiving ~ Plant-based
The menu features classic harvest season fruits, vegetables and herbs in simple recipes that deliver flavour, texture and variety whilst keeping the dishes healthy and nutrient-dense.
I am grateful for all our hard-working farmers, artisans and purveyors who grow and produce all the healthy, vibrant food we bring to our tables each week, for your support of Botanical Kitchen, for my community, friendships and tiny but mighty team ~ you all inspire me every day.
Wishing you peace, joy and vibrant health ~ eat to THRIVE.
Member Recipe
Sage & Rosemary Roasted Potato Wedges
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Green Bean & Radish Salad with Toasted Garlic
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Roasted Squash Smash with Garlic & Horseradish
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Delicata Squash with Cranberry & Sage Stuffing
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Roasted Squash & Tofu Bowls with Cashew Sauce
MEAL IDEAS + RECIPES
- Cranberry Oat Bread
- Ginger, Cranberry & Kale Smoothie
- Citrus, Kiwi & Pomegranate Fruit Salad
- Sage & Rosemary Roasted Potatoes
- Warm Green Bean & Radish Salad
- Roasted Squash Mash with Horseradish & Garlic
- Delicata Squash with Cranberry & Sage Stuffing
- Roasted Squash & Tofu Bowls with Cashew Cream
- Kale & Cranberry Salad with Cranberry Dressing
Oil-free + Sugar-free Holidays ~ Plant-based
The holiday season is upon us, full of festive fun, entertaining and eating. Traditional holiday dishes are typically full of sugar, fat, and oil-rich foods; whilst delicious and ok for some, these not-so-healthy foods can be problematic for people managing chronic inflammation, disease and recovery.
This menu highlights great dishes you can make and give as gifts that taste fabulous, are nourishing, seasonally festive and supportive of people with health challenges and therapeutic dietary restrictions.
Member Recipe
Apple & Currant Granola ~ Oil-free + Sugar-free
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Chocolate Pear & Walnut Pudding
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Curry Squash & Bean Smash
MEAL IDEAS + RECIPES
- Apple & Currant Granola
- Chocolate Pear & Walnut Pudding
- Pear & Almond Oat Muffins
- Curry Squash & Bean Smash
- Apple, Celery & Oak Leaf Lettuce Salad
- Delicata Squash, Turnip & Watermelon Radish Salad
Apples, Broccoli & Squash ~ Plant-based
We are celebrating November, the season of abundant apples, broccoli, brussels, pumpkin and squash!
This week’s menu is created to give you some whole-food meal ideas with simple, warming, grounding and nourishing recipes.
Member Recipe
Kabocha Squash Hummus
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Spiced Squash & Black Beans
Member Recipe
Apple Rhubarb & Blueberry Crumble
MEAL IDEAS + RECIPES
- Raspberry, Apple & Oat Smoothie
- Kabocha Squash Hummus
- Spiced Squash & Black Beans
- Squash & Red Lentil Dal Soup
- Steamed Broccoli & Brussels with a Tangy Miso Dressing
- Apple Rhubarb & Blueberry Crumble
Halloween + Samhain + Día de Los Muertos ~ Plant-based
The end of October and the beginning of November is a time of year with deep food, agriculture and spiritual roots that have long been celebrated throughout the ages across many different practices that honour both the natural and spiritual worlds.
A time of year that marks the end of the harvest season feasts and celebrations, the shortening of days, the transition from light to darkness, the autumnal falling of leaves, letting go and looking inwards.
Halloween, Samhain and Día de Los Muertos are three significant celebrations that happen this time of year across the northern hemisphere with similar threads in their meanings and celebrations.
Samhain ( pronounced saa-wn) honours the closeness of the spirit world, the sun, the season of darkness, food and the seeds of future plans. Samhain is a Celtic pagan celebration marking the end of the summer & harvest season + the celestial midpoint between the autumn equinox and winter solstice.
Halloween ~ All Hallows Eve ~ Eve before the Christians celebrated All Saints Day. Halloween traditions originated from the Samhain festival.
Día de Los Muertos ~ the Day of the Dead, is the Mexican celebration to honour loved ones passed. A time when the veil between the two worlds is believed to be at its thinnest, and the spirit world communes with the living.
This week’s menu is crafted to help you celebrate with some healthy treats and harvest season meals for sharing that can be prepped in advance.
Member Recipe
Zucchini Bread with Oats + Olive Oil
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Sesame Tofu with Broccolini & Zucchini
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Balsamic Roasted Beetroot, Sweet Potato & Bean Bowls
Member Recipe
Baked Pumpkin Risotto with Spinach & Sage
MEAL IDEAS + RECIPES
- Chocolate Sunflower & Walnut Truffles
- Blueberry & Apple Pudding with Goji Berries & Seeds
- Zucchini Olive Oil & Oat Bread
- Sesame Tofu with Broccolini & Zucchini
- Balsamic Roasted Beetroot, Sweet Potato & Bean Bowls
- Baked Pumpkin Risotto with Spinach & Sage
Fruitful Simplicity ~ Plant-based
This week’s menu features easy oven dishes that are fruitful, healthy and simple to make, featuring late-season tomatoes, fresh and crispy apples,
radishes and greens.
Member Recipe
How to make Walnut Milk
Member Recipe
Blueberry & Apple Baked Quinoa
Member Recipe
Roasted Tomatoes, Lentils & Herbs
MEAL IDEAS + RECIPES
- How to make Walnut Milk
- Blueberry & Apple Quinoa Bake
- Balsamic Tomato & Quinoa Salad
- Vibrant Radish & Sweet Pepper Salad
- Roasted Tomatoes, Lentils & Herbs
- Broccoli, Almond & Caramelised Onion Salad
Grounding Transitional Dishes ~ Plant-based
This week’s menu features warm and grounding transitional dishes using the last of the tomatoes, beans and peppers and welcoming pumpkins, squash and greens to the table.
A fall menu would not be complete without pumpkin bread!
The intention with this pumpkin bread recipe was to create a vegan tea bread with some serious “nutritional bang for your bite” using fresh raw grated pumpkin instead of pureed, mashed or canned pumpkin, so it is simple + sensible to make. To create a nutrient-dense whole food plant-based bread that is oil-free, gluten-free, dairy-free and refined sugar-free with warming grounding spices that support us through this transitional season.
Member Recipe
Vegan Pumpkin Oat Bread ~ Oil-Sugar-Gluten Free
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Garlic + Chilli Braised Tomatoes & Kale
Member Recipe
Roasted Red Pepper Crouton Salad w/ Gochujang Tahini
MEAL IDEAS + RECIPES
- Warm Apple & Botanical Bowls
- Pumpkin Oat Bread ~ Vegan + SOS-Free
- Garlic & Chilli Braised Tomatoes & Kale
- Roasted Red Pepper Crouton Salad w/ Gouchujang Tahini
- Quick Skillet Butternut, Black Bean & Swiss Chard
- Grilled Cauliflower Steaks with Black Beans & Peppers
Vibrant Colours & Flavours Plant-based
This week’s menu and recipes help you bring the vibrant colours and flavours of fall to your table, along with a healthy dose of nourishing food as medicine.
Member Recipe
Raspberry Orange Cashew Creme
Member Recipe
Basil Dip with Cauliflower & Carrot Crudite
Member Recipe
Corn, Bok Choy & Basil Salad
MEAL IDEAS + RECIPES
- Raspberry Orange Cashew Creme
- Fresh Basil Dip with Vegetable Crudite
- Curry Roasted Pumpkin, Chickpea & Kale Salad
- Warm Squash & Tofu Salad with Curry Yoghurt Sauce
- Corn, Bok Choy & Basil Salad with Grilled Potato
- Cauliflower Salad with Toasted Sunflower Seeds
Farm to Table Plant-based
Late September and early October, the time around the autumn equinox, is spectacular for Farm-to-Table goodness ~ the colours, flavours and varieties in the farms and markets are awe-inspiring right now!
We still have lots of sweet summer foods, flowers and herbs and all the freshly dug, picked and plucked early autumn and fall crops.
This week’s menu is set to help you incorporate, celebrate and enjoy all these gorgeous farm-to-table fresh foods.
Member Recipe
Smashed Raspberry Coconut Salad
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Yam, Kale & Bean Tacos
Member Recipe
Roasted Tomato & Wine Cap Mushroom Pasta
Member Recipe
Watermelon & Raspberry Salad w/ Orange Mint
MEAL IDEAS + RECIPES
- Smashed Raspberry & Coconut Salad
- Sumac Roasted Cherry Tomatoes & Chickpeas
- Tomato, Tomatillo & Cucumber Salad
- Yam, Kale & Bean Tacos
- Roasted Tomato & Wine Cap Mushroom Pasta
- Watermelon & Raspberry Salad w/ Orange Mint
First Fall Vegan Flavours
The first fall days are upon us, and this week’s menu captures late summer + early fall fresh, sweet and fading flavours as the season begins to change.
Member Recipe
Corn & Quinoa Salad
Member Recipe
Corn & Black Bean Tacos
MEAL IDEAS + RECIPES
- Hormone Balancing Peach & Berry Parfait
- Tomato Bruschetta & Hummus Bites
- Corn & Quinoa Salad
- Corn & Bean Tacos
- Green Bean & Vegetable Salad
- Rainbow Veggie Chopped Salad
Tasty Plant-based Plates
Tasty plates of simply good and interesting food are what is calling to me right now as I feel the pace and rhythm of life change and the warmth of late summer begin to fade.
This week’s menu is set to keep your table full of tasty plates using the harvest season bounty.
Member Recipe
Healthy Peach Crisp
MEAL IDEAS + RECIPES
- Peach Raspberry & Basil Smoothie
- Tomato, Cucumber & Radicchio Salad with Toasted Pinenut
- Roasted Tomato & Garlic Dip
- Mediterranean Chickpea Salad
- Miso Roasted Tofu & Patty Pan Squash with Almond Kale Quinoa
- Healthy Peach Crisp
Harvest Moon Simplicity
September’s harvest moon shines bright in our skies this week as we hustle back into somewhat of a September routine.
This week’s menu is set to help you keep meal times really simple and nourishing with an interesting twist that lets the late summer fresh food flavours shine.
Member Recipe
Roasted Peaches, Plums and Blueberries
Member Recipe
Green Beans & Toasted Pinenut Pesto Pasta Salad
Member Recipe
Grilled Zucchini & Cumin Scented Black Bean Salad
MEAL IDEAS + RECIPES
- Roasted Peaches, Plums & Blueberries
- Nasturtium Salad
- Corn, Summer Squash & Tomato Salad
- Green Bean & Toasted Pinenut Pesto Pasta Salad
- Grilled Zucchini & Cumin Scented Black Bean Salad
- Tomato & Potato Salad with Tangy Miso Rosemary Dressing
Sharing the Bounty
This week’s dose of kitchen medicine features dishes that are great for sharing, feeding a crowd and enjoying the bounty and fabulous flavours of late summer fruits, vegetables and herbs.
Member Recipe
Blueberry Chia Parfait
Member Recipe
Tulsi & Peach Wine Punch
Member Recipe
Maple Bourbon Glazed Peaches with Blueberries
MEAL IDEAS + RECIPES
- Blueberry Chia Parfait
- Tomato & Tomatillo Salad
- Sweet Corn & Orzo Salad
- Balsamic Roasted Peppers w/ Garlic, Tomato & Basil
- Tulsi & Peach Wine Punch
- Maple Bourbon Glazed Peaches with Blueberries
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