Vegetarian

This rich and spicy five-ingredient chile de árbol salsa is so easy to make and takes just 30-minutes. It’s great for dipping chips or to top your Mexican dish. Naturally vegan and gluten-free.

This bright and herbaceous lemon orzo pasta salad with arugula, asparagus, and feta is a delightful side dish celebrating fresh Spring produce. Naturally vegetarian and gluten-free adaptable.

A lovely choice for brunch or dessert, this super moist blueberry rhubarb buckle is topped with the most delicious cardamom and cinnamon streusel.