Roasted Carrot Hummus
This might not technically be hummus but it's delicious all the same. Roasting the carrots makes them extra sweet, and when you whizz them together with the earthy flavour of cumin and the fresh green flavour of cilantro you end up with a delicious dip that is great with pita chips, fresh veggies, or as an accompaniment to our Eggplant Tarte Tatin.
Tempeh BLT Pasta Salad
With BLT season upon us, now is the perfect time to whip up this simple vegetarian tempeh BLT pasta salad! In this satisfying dish, fusilli pasta is tossed with tomatoes, lettuce or kale, celery, cucumber, and lemony, herbaceous Greek yogurt dressing before being topped off with tempeh “bacon.” It’s the perfect weeknight dinner, and it would also be great to bring to a potluck.
Dill Chickpea Salad
This creamy dill chickpea salad is so easy to make and stays fresh in the fridge for days. Add it to a bed of Farm Fresh greens, throw it in a wrap with some microgreens, or just eat it straight from the bowl. It's that good!
Zucchini Smoothie Recipes
Why add zucchini to smoothies? Because it's zucchini season and on those hot sunny days, a refreshing smoothie loaded with nutrients is just what we need. Plus, it is easy to freeze in cubes for smoothies all year long. It is surprisingly satisfying to pull some local organic zucchini out of your freezer on a hot May day and make yourself a refreshing drink.