Summer Harvest Tortilla Soup

Hello flavor! Pops of sweet corn, zucchini, and a bounty of colorful veg - seasoned to perfection with Mexican spices. This is the perfect hearty soup for chilly nights.

TO SERVE: Serve with diced avocado, a sprinkle of pepitas, and a generous squeeze of lime for some tang. To stretch for the family - serve over jasmine rice, guacamole and tortillas. We love crushing the provided tortilla chips to add on to top or eat as a side with your soup. Pairs nicely with this week’s Cilantro Pepita Pesto Dip.

Soups + SaladsTara AbbaticchioNovember 23, 2020December 1, May 4, May 16, July 25, April 2, June 4

LC's Amaze-Ballz

Never has a recipe title been so accurately described! Because when you bite into these balls, its a an amazing moment indeed. Store them in the fridge or freezer until ready to enjoy.

Sweets + TreatsTara AbbaticchioNovember 23, 2020December 1, August 24, July 26, August 8, March 19

Ginger Hoisin Lettuce Wraps

Savory, crispy and fresh! Vegetarian lettuce wraps with cauliflower and mushrooms marinated to perfection in our own ginger hoisin sauce. Served with tender butter head lettuce cups, jasmine rice, fresh mint, scallions and carrots + jicama for extra crunch.

TO SERVE: We enjoy these served cold or room temp - simply heat up your rice and top with fresh herbs (optional crushed peanuts) - and enjoy!

Bowls + EntreesTara AbbaticchioNovember 19, 2020December 1, February 23, June 15, October 26, February 22, November 1, March 7, July 11, March 5

Taco Night

Flavorful black beans and sweet potatoes come together with cauliflower rice, black beans, roasted red peppers, and our homemade chipotle ranch to create the yummiest vegan and grain free taco bowl! Prep tips: Remove cherry tomatoes, romaine and cabbage and set aside. Warm all remaining contents in a sauté pan until potatoes are warmed through. To prep tortillas: heat at medium high heat for about 30 seconds per side (or until they begin to brown). Make a taco style Buddha bowl - top with cilantro, avocado and a fresh squeeze of lime and enjoy with your warm toasty tortillas!.

Bowls + EntreesTara AbbaticchioNovember 19, 2020December 1

Sweet Pea Pesto Noodle Bowl with Roasted Butternut Squash and Toasted Walnuts

A winter-time comfort food! Brown rice pasta with basil walnut pesto, roasted butternut squash, lemony chickpeas and toasted walnuts. This dish is high in vitamins A, C, E, calcium, potassium + iron....A Super Food!

TO SERVE: We love to enjoy this one warmed. Warm all ingredients gently in a sauté pan until pasta is to desired temp, toss and enjoy! Add a dash of olive oil to loosen noodles as needed + fresh basil + salt and pepper to taste.

Cherry Chocolate Smoothie

Sweet dark cherries, cauliflower, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs, spinach.

Power Blue Smoothie

Gluten-free oats, blueberries, almond butter, banana, Kachava Vanilla protein powder, sea salt

SmoothiesTara AbbaticchioNovember 19, 2020December 1, November 30, November 29, December 12

Chef T's Power Greens Smoothie

Mango, banana, kale, avocado, peanut butter, date, Your Super Greens {wheat grass, barley grass, baobab, moringa, spirulina, chlorella}.

SmoothiesCo-Founder | NutritionistOctober 25, 2020October 27, December 1, January 5

Asian Signature Salad with Roasted Broccoli

An Asian version of our classic crunchy salad: curly kale, green + red shredded cabbage, shredded carrots, roasted broccoli, and served over brown rice, with our killer sesame ginger dressing.

TO SERVE: We are loving this salad served warm or cold. For a warm option, lightly heat all ingredients in a saute pan and top with dressing and crushed peanuts. Stretch it as a meal to share? Add a protein of your choice (great with chicken or tofu).

Chipotle Butternut Squash White Bean Dip

Rich and creamy, earthy, and savory, this dip meets all of our TF requirements for a great dip. Serve with plantain chips, a crusty piece of bread, or our veggie crudités.