Ingredients

• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida), optional
• 3 garlic cloves, minced
• 1/2 onion, finely chopped
• 1 tomato, finely chopped
• 1 cup toor dal (split pigeon peas), washed
• 3 cups water
• 1 cup frozen vegetables (our addition)
• 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp salt
• Cilantro to garnish

How we make it

1. Heat the ghee on sauté, then add the cumin, hing and garlic.
2. Once the garlic browns lightly, add the onion and cook about 2 minutes until golden.
3. Add the tomato and spices and cook 2 more minutes, then stir in the frozen vegetables.
4. Add the washed dal and water and stir.
5. Pressure cook on high for 5 minutes, then let the pressure release naturally for 5.
6. Stir well and top with cilantro.

Ingredients

• 1 cup dried chickpeas, soaked 4+ hours or overnight in 3 cups water
• 1.5 cups water for cooking
• 1 tbsp ghee or oil
• 5 garlic cloves, minced, and 1 inch ginger, grated
• 1.5 cups diced onion
• 3/4 cup chopped tomato (or 1 tbsp tomato paste)
• 1 tbsp dried fenugreek leaves (kasoori methi)
• 1/2 tsp cayenne, 1 tsp coriander powder, 1 tbsp chole masala, 1 tsp salt, 1 tsp amchur (dry mango powder)
• Whole spices: 1 tsp cumin seeds, 2 bay leaves, 1/2 tsp black peppercorns, 1 inch cinnamon
• Cilantro to garnish; green chilli optional

How to make it

1. Heat the oil on sauté and add the whole spices, ginger and garlic.
2. When the garlic and ginger turn golden, add the onion and cook about 3 minutes.
3. Add the tomato and all the spices except the amchur. Add the drained chickpeas and the cooking water and stir.
4. Pressure cook on high for 35 minutes. Let the pressure release naturally.
5. For a thicker gravy, mash some of the chickpeas against the side. Stir in the fenugreek and amchur and simmer 2 minutes.
6. Garnish with cilantro and serve with naan or rice.

Ingredients

• 1 tbsp olive oil (or 1/3 cup water to sauté)
• 1 large onion, diced
• 5 to 6 garlic cloves, minced
• 2 to 3 tbsp grated ginger
• 1 tbsp ground coriander
• 1 tbsp turmeric (our handwritten addition)
• 1 to 2 chilli peppers, diced
• 2 to 3 lbs sweet potatoes, peeled, in 1/2 inch cubes
• 1 can (15 oz) diced tomatoes
• 4 cups low-sodium vegetable broth or water
• 3/4 cup natural peanut butter
• 5 oz fresh spinach, chopped
• Juice of 2 small lemons, salt and pepper
• To serve: cilantro, peanuts, rice, quinoa or couscous

How to make it

1. Sauté the onion, garlic, ginger and chilli in the oil for 5 minutes, stirring often.
2. Add the sweet potatoes, tomatoes, spices and broth and bring to a boil.
3. Simmer 15 minutes, with the pot uncovered, until the sweet potatoes are fork tender.
4. Turn off the heat. Stir in the peanut butter, spinach and lemon juice, then season.

Ingredients

• 1 1/4 cups brown jasmine or long-grain brown rice, rinsed
• 1 tbsp coconut or olive oil
• 1 small white onion, chopped
• 1 tbsp grated ginger, 2 garlic cloves
• 2 bell peppers, in thin strips
• 3 carrots, sliced on the diagonal
• 2 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk, plus 1/2 cup water
• 1 1/2 cups thinly sliced kale
• 1 1/2 tsp coconut or brown sugar
• 1 tbsp tamari or soy sauce, 2 tsp rice vinegar or lime juice
• Basil or cilantro to finish

How to make it

1. Cook the rice in a big pot of boiling water for 30 minutes, drain, return to the pot, cover and rest 10 minutes. Fluff.
2. Soften the onion in oil with a pinch of salt, about 5 minutes. Add ginger and garlic for 30 seconds.
3. Add the peppers and carrots for 3 to 5 minutes, then the curry paste for 2 minutes.
4. Add the coconut milk, water, kale and sugar. Simmer gently 5 to 10 minutes until soft.
5. Off the heat, season with tamari and rice vinegar. Serve over the rice.

Ingredients

• 1 tsp olive oil
• 1/2 red onion and 1 bell pepper, diced
• 1/2 tsp salt, 1 tsp ground cumin
• 1 cup quinoa, rinsed well
• 1 cup salsa and 1 cup water
• 1 1/2 cups cooked black beans (one 15 oz can)
• Toppings: avocado, cilantro, green onion, lime, shredded lettuce

How to make it

1. Sauté the onion and pepper 5 to 8 minutes, add the cumin and salt for a minute, then turn the pot off.
2. Stir in the quinoa and water, scraping the bottom. Spoon the salsa and beans on top without stirring.
3. Seal and pressure cook on high for 1 minute, then let it release naturally for 15.
4. Fluff with a fork and add toppings. Leftovers are good cold or reheated.

Ingredients

• 1/2 cup packed spinach, 2 kale leaves (stems removed)
• 1/2 apple, cored and chopped, 1 garlic clove, salt and pepper
• 4 tortillas (10 inch)
• 1 1/2 cups shredded cheese, divided
• 1/4 cup white beans, rinsed
• 1 tbsp olive or coconut oil
• Sauce: 1/4 cup plain Greek yogurt, juice of 1/2 lime, 1/4 tsp sriracha

How to make it

1. Blend the greens, apple, garlic, seasoning and 1/4 cup of the cheese until just combined.
2. Heat half the oil in a skillet. Spread half the green mix on a tortilla, add half the beans and cheese, and top with a second tortilla.
3. Cook 3 to 4 minutes per side until golden and melted. Repeat for the second one.
4. Stir the sauce together, cut the quesadillas into wedges and drizzle.

Ingredients

• 1 garlic clove, 2 mushroom caps, minced
• 2 tbsp unsalted butter
• 2 oz ramen or thin egg noodles (skip the flavor packet)
• 1/2 cup cauliflower florets
• 1/4 cup shelled edamame, optional
• Sesame seeds and nori flakes, optional (nori from 18 months)

How to make it

1. Melt the butter on medium, add the garlic and mushrooms and cook about 3 minutes. Turn off the heat.
2. Boil the noodles until soft, rinse under cold water, and snip shorter if you like.
3. Toss the noodles in the skillet. Cool to room temperature.
4. Steam the florets until soft (5 minutes microwave, 10 stovetop) and cool them.

Ingredients

• 1/2 cup broccoli florets
• 2 oz dry flat rice noodles
• 1 tbsp smooth peanut butter, 1 tbsp water, 1/2 tsp apple cider vinegar
• Optional: peas, sesame seeds, nori flakes (nori from 18 months)

How to make it

1. Steam the florets until soft and cool them.
2. Boil water, turn off the heat, and soak the noodles 7 to 10 minutes until tender. Drain and rinse cold.
3. Whisk the peanut butter, water and vinegar until loose and smooth. Toss with the noodles, cutting them shorter for early eaters.

Ingredients

• 1/2 cup broccoli florets
• 2 oz firm tofu
• 2 tsp sesame oil, divided
• 1 tbsp smooth peanut butter, 2 tbsp water, 1/2 tsp apple cider vinegar
• Optional: sesame seeds, nori flakes (12 months+), pineapple

How to make it

1. Steam the florets until soft and cool them.
2. Rinse, dry and cut the tofu into strips. Brown them in 1 tsp sesame oil, about 3 minutes, then flip for 2.
3. Whisk the other teaspoon of oil with the peanut butter, water and vinegar. Toss the tofu in it.
4. Serve with the broccoli and sprinkle with sesame and nori.

Ingredients

• 140 g spinach
• 2 eggs
• 2 tbsp plain flour
• 15 g parmesan
• Optional: 1 tsp onion powder, 1 tsp black pepper
• Oil for the pan

How to make it

1. Wilt the spinach in a little oil, cool it, squeeze out the water and chop it small.
2. Mix the eggs, parmesan, spinach and seasoning, then stir in the flour until it thickens.
3. Spoon 2 tablespoons into a hot oiled pan. Cook about a minute, flip, and cook 40 to 60 seconds more.
4. Cool completely. Cut into strips for younger babies.

Ingredients

• 1 cup mashed banana (about 2 very ripe)
• 1 cup grated zucchini, squeezed very dry
• 1/2 cup milk, 1/4 cup melted butter, 2 eggs, 1 tsp vanilla
• 1 1/2 cups whole wheat flour
• Maple syrup in place of the 1/4 cup brown sugar (our change)
• 2 tsp baking powder, 1 tsp cinnamon
• 1 cup fresh or frozen blueberries

How to make it

1. Heat the oven to 400 F and grease a muffin tin.
2. Stir the banana, zucchini, milk, butter, eggs and vanilla together.
3. Add the flour, sweetener, baking powder and cinnamon and stir gently. Fold in the blueberries.
4. Fill the cups about heaping 1/4 cup each and bake 22 to 28 minutes until golden and a tester comes out clean.
5. Cool in the pan a few minutes, then on a rack.

Ingredients

• 1/2 cup whole milk plain yogurt
• 1/2 cup mashed ripe banana
• 1/4 cup maple syrup, 1/4 cup melted unsalted butter
• 2 eggs, 2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen

How to make it

1. Heat the oven to 375 F and coat a 9 inch metal pan.
2. Stir the yogurt, banana, syrup, eggs, butter and vanilla together.
3. Mix the flour, baking powder, baking soda and salt, then gently combine the two.
4. Pour into the pan, scatter the berries on top and bake 24 to 28 minutes until golden and a tester is clean.

Ingredients

• 2 tbsp olive oil or butter
• 1 cup broccoli, chopped small
• 1 cup finely shredded carrots
• 2 tsp minced garlic
• 1 cup orzo
• 2 cups chicken broth
• 1 oz cream cheese
• 1/2 cup grated parmesan

How to make it

1. Cook the broccoli, carrots and garlic in the oil for about 5 minutes until soft.
2. Add the orzo and broth, bring to a boil, then cook 10 to 15 minutes, stirring now and then. Add a little more broth if it dries out before the orzo is tender.
3. Stir in the cream cheese and parmesan until creamy. Cool a bit before serving.

Ingredients

• 1 to 2 tbsp olive oil
• 1 red and 1 orange bell pepper, cut in 1/2 inch strips
• 1 sweet yellow onion, quartered
• 1 medium zucchini, in 1/2 inch pieces
• 1 tsp garlic powder, salt and pepper
• 8 oz (1 cup) orzo
• 1/3 cup reserved pasta water
• 1/4 cup salted butter
• 1/2 cup goat cheese crumbles
• 8 to 10 large basil leaves, sliced thin
• Optional: 1 can (15 oz) chickpeas

How to make it

1. Toss the veggies with oil and seasoning and grill at 400 F for 10 to 15 minutes, or roast at 400 F for 20 to 25. Chop.
2. Melt the butter until golden and nutty, then take it off the heat.
3. Cook the orzo, save 1/3 cup of the water, drain, and stir the orzo into the brown butter.
4. Add the goat cheese and pasta water until creamy, then fold in the veggies, chickpeas, basil and seasoning.

Ingredients

• 1 lb chicken breast, in bite-sized chunks
• 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup white rice
• 1 cup diced carrots
• 3 garlic cloves, minced
• 2 1/2 cups chicken stock
• 2 cups broccoli florets
• 1 cup grated cheddar

How to make it

1. Season the chicken and brown it in the hot oil until nearly cooked through.
2. Stir in the rice, carrots and garlic, add the stock and bring to a boil.
3. Cover and simmer 10 minutes. Stir, add the broccoli, cover again and cook about 10 minutes more until the rice is tender.
4. Take it off the heat, sprinkle on the cheese and cover 5 minutes to melt.

Ingredients

• 1/2 cup diced onion and 1/2 cup diced green pepper
• 1 lb ground beef
• 2 cans (28 oz) diced tomatoes
• 1 can (15 oz) chili beans in sauce, or pinto beans with extra spices
• 1 cup frozen corn
• 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/4 tsp garlic powder
• Optional: tortilla chips and shredded cheddar

How to make it

1. Brown the beef in a big pot, then cook the onion and pepper with it about 5 minutes.
2. Add the tomatoes, beans, corn and seasonings.
3. Heat through and simmer about 20 minutes. Serve with chips and cheese.

Ingredients

• 4 oz soba or other long noodles
• 2 tbsp olive or avocado oil
• 1 medium onion, thinly sliced, and 1/2 tsp salt
• 6 cups thinly sliced vegetables (mushrooms, peppers, snap peas, cabbage, carrot, kale)
• 1/2 cup teriyaki sauce, plus more to taste
• 1 to 2 tsp toasted sesame oil, 1 tsp sesame seeds
• Green onion to finish

How to make it

1. Cook the noodles until al dente, drain and rinse.
2. Cook the onion with the salt in the oil for 4 to 6 minutes.
3. Add the other vegetables and cook 10 to 15 minutes until tender and lightly browned.
4. Add the noodles and teriyaki sauce and heat about a minute. Off the heat, stir in the sesame oil and seeds.

Ingredients

• 1/2 cup reduced-sodium tamari or soy sauce
• 1/2 cup water
• 1/3 cup honey or maple syrup
• 1 tbsp rice vinegar
• 2 tsp grated ginger and 6 cloves garlic
• Slurry: 1 tbsp cornstarch whisked with 1 tbsp water

How to make it

1. Simmer everything except the slurry gently in a small saucepan.
2. Whisk the slurry, pour it in and stir constantly for about 30 seconds until thick.

Ingredients

• 1 1/2 tsp plus 2 tbsp avocado or safflower oil, divided
• 2 eggs, whisked
• 1 small white onion and 2 medium carrots, finely chopped
• 2 cups other small-cut vegetables (peas, broccoli, peppers, cabbage)
• 1/4 tsp salt, 1 tbsp minced ginger, 2 garlic cloves, pinch red pepper flakes
• 2 cups cooked brown rice
• 1 cup greens, 3 green onions
• 1 tbsp tamari or soy sauce, 1 tsp toasted sesame oil

How to make it

1. Scramble the eggs in the 1 1/2 tsp oil, set aside, and wipe the pan.
2. Cook the onion and carrots in 1 tbsp oil for 3 to 5 minutes, add the other vegetables and salt for 3 to 5 more.
3. Move everything to a bowl. Fry the ginger, garlic and pepper flakes in the last tablespoon of oil for 30 seconds.
4. Add the rice and cook 3 to 5 minutes until hot and golden at the edges.
5. Stir in the greens and green onions, return the vegetables and eggs, then finish with tamari and sesame oil.

Ingredients

• 1 lb baby spinach or baby kale (fresh or frozen)
• 12 oz jumbo shells
• 1 tbsp olive oil
• 4 garlic cloves
• 15 oz ricotta or cottage cheese
• 2 cups grated mozzarella, divided
• 1/2 cup grated parmesan
• 1/4 cup chopped chives or green onions
• 3/4 tsp salt, about 10 twists pepper, optional 1/2 tsp red pepper flakes
• 1 egg, lightly beaten
• 3 cups marinara sauce

How to make it

1. Heat the oven to 375 F. Wilt fresh greens in boiling water 20 to 40 seconds, cool in ice water, then squeeze very dry.
2. Boil the shells about 10 minutes until pliable but a little firm. Drain and toss with the oil.
3. In a food processor, chop the garlic and greens, then blend in the ricotta, half the mozzarella, the parmesan, chives, seasonings and finally the egg.
4. Spread 1 cup marinara in a 9 by 13 dish. Fill each shell with 1 1/2 to 2 tbsp, set in rows, and cover with the rest of the sauce and mozzarella.
5. Cover with foil and bake 30 minutes, then uncover and bake 5 to 10 more until golden.

Ingredients

• 3/4 cup Arborio rice
• 3 shallots, 1 zucchini, 1 lemon, 2 garlic cloves
• 1/4 cup parmesan
• 2 tbsp balsamic vinegar
• 1 veggie stock concentrate in 4 cups water
• 1 tbsp butter, 2 tbsp olive oil, salt and pepper

How to make it

1. Roast the quartered shallots with the balsamic, 1 tbsp oil, salt and pepper at 400 F for about 15 minutes.
2. Heat the stock and keep it warm. Shave the zucchini into ribbons and finely chop the seedy core.
3. Cook the garlic and zucchini core in the butter 3 minutes, add the rice and toast until translucent.
4. Add the stock 1/2 cup at a time, stirring until absorbed, for about 20 minutes.
5. Sauté the zucchini ribbons in the last tbsp oil for 5 minutes with a squeeze of lemon. Stir the shallots and parmesan into the risotto and top with the ribbons.

Ingredients

• 3/4 cup farro
• 2 veggie stock concentrates, 3 1/2 cups water
• 1 zucchini and 6 oz asparagus
• 1 onion, 1 garlic clove, 1 lemon
• 1/4 cup parmesan, divided
• 1/2 oz walnuts
• 1 tbsp olive oil, 1 tbsp butter, salt and pepper

How to make it

1. Heat the oven to 450 F. Simmer the farro in the stock and water for 25 to 30 minutes.
2. Snap the tips off the asparagus and chop the stalks small. Slice the zucchini into rounds.
3. Roast the asparagus tips and zucchini with oil, salt and pepper for 15 to 20 minutes.
4. Cook the onion 3 to 4 minutes, add the garlic for 30 seconds. Add the chopped asparagus stalks to the farro for its last 5 minutes, then drain and stir both into the pan.
5. Stir in half the lemon zest, the juice of half a lemon, half the parmesan and the butter.
6. Top the farro with the roasted veggies, walnuts, remaining parmesan and zest.

Ingredients

• 1 yellow onion, 2 tbsp butter
• 1/2 cup jasmine rice, 3/4 cup water, 1 tsp salt
• 13.4 oz black beans, drained
• 1/2 cup corn
• 1 tbsp Southwest spice blend, divided
• 1 Roma tomato, 1 lime, 1/4 oz cilantro
• 4 tbsp sour cream
• 1/2 cup Mexican cheese blend
• 1.5 oz tortilla chips, 1 tsp hot sauce, 2 tsp olive oil

How to make it

1. Cook the diced onion in the butter 4 to 5 minutes. Add the rice, beans, half the spice, water and salt, bring to a boil, then cover and simmer about 15 minutes.
2. Char the dry corn in a hot pan 3 to 4 minutes.
3. Toss the corn with the diced tomato, remaining spice, half the cilantro, half the lime zest, a squeeze of lime and a drizzle of oil.
4. Stir the sour cream with the rest of the zest and a squeeze of lime.
5. Fluff the rice and stir in half the cheese. Top with salsa, the rest of the cheese and cilantro, the crema and hot sauce. Serve with chips.

Ingredients

• 1/2 batch (1 cup) red enchilada sauce
• 1/2 batch (1 cup) green enchilada sauce
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, cut into 2 inch long thin strips
• 2 medium red bell peppers, cut into 2 inch long thin strips
• 3/4 tsp fine salt, divided
• 8 oz Baby Bella mushrooms, cleaned and thinly sliced
• 5 oz baby spinach
• 4 garlic cloves, pressed or minced
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed, or 1 1/2 cups cooked
• Freshly ground black pepper, to taste
• 4 oz (1 packed cup) Monterey Jack or pepper jack cheese
• 10 corn tortillas
• Garnishes: chopped red onion, radish or green onion, cilantro, crumbled Cotija or feta

How to make it

1. Heat the oven to 400 F and lightly grease a 9 by 13 inch pan.
2. In a medium Dutch oven, warm the oil over medium heat. Cook the onion, bell pepper and 1/2 tsp of the salt until tender, about 5 to 6 minutes.
3. Add the mushrooms and the remaining 1/4 tsp salt. Cook 6 to 9 minutes, stirring often, until the mushrooms caramelize and stick to the pan.
4. Add the spinach in big handfuls, stirring after each, until wilted, about 2 to 4 minutes.
5. Add the garlic and cumin and cook until fragrant, 30 seconds to 1 minute. Take the pot off the heat, stir in the beans and then the cheese, and season with salt and pepper. Let it rest a few minutes.
6. Meanwhile, spread the tortillas on a large rimmed baking sheet and bake just until warm and pliable, about 2 minutes. Stack them and wrap in a clean tea towel.
7. Pour 1/3 cup of each sauce into the baking dish, one on each half, and gently spread each over its half.
8. One tortilla at a time, spread about 1/3 cup filling down the center and roll. Set them snugly side by side, seams down. Spread the remaining 2/3 cup red sauce over half of the tortillas (to match the red in the base) and the remaining green sauce over the other half.
9. Bake uncovered on the middle rack for 20 to 22 minutes, until the sauce is bubbling at the edges and the tops turn a bit more matte than glossy. Garnish and serve.

Ingredients

• 1 cup 100% whole wheat flour
• 1 tsp baking powder
• 1 tsp salt (leave out for a baby under 1)
• 1/4 tsp pepper
• 1/4 cup milk
• 2 eggs, beaten
• 12 to 18 medium shrimp, cooked, peeled, deveined and finely chopped (our change from 1 pound)
• 1/2 cup cooked corn kernels, smashed
• 1/2 cup red bell pepper, minced
• 2 tbsp onion, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Vegetable oil as needed

How to make it

1. In a medium bowl, mix the flour, baking powder and pepper.
2. Add the milk and eggs and stir. Add the shrimp, peppers, corn, onion and parsley and mix well.
3. In a large frying pan, heat about 1/4 inch of oil to about 375 F.
4. Drop spoonfuls of batter into the hot oil, a few at a time, flatten with a spatula and turn once halfway.
5. Fry until golden on both sides, 2 to 3 minutes per side. Drain well on paper towels.

Ingredients

• 1 box S&B Golden Curry (3.2 oz), mild or medium
• 1 1/2 lb chicken thighs or breasts, bite-sized
• 1 large onion, sliced
• 2 medium carrots, sliced
• 2 medium potatoes, in about 1 inch chunks
• 2 1/2 cups water
• 1 tbsp neutral oil
• Kid-friendly extras, all optional: 1 apple, peeled and grated (sweetness); 1/2 cup frozen peas or corn; 1/2 cup broccoli; 1 to 2 tbsp ketchup (sweeter, more familiar); 1/2 cup coconut milk (creamier, milder); 1 tbsp honey or maple syrup if it needs more sweetness

How to make it

1. Brown the chicken: heat the oil in a large pot over medium-high and cook the chicken 3 to 4 minutes until lightly browned. It doesn't need to cook through.
2. Add the onion, carrots and potatoes and cook about 3 minutes.
3. Add the 2 1/2 cups water, bring to a boil, then reduce to a gentle simmer. Cover and cook 15 to 20 minutes, until the potatoes and carrots are tender and the chicken is cooked through.
4. Turn the heat off. Break the curry roux into pieces and stir until completely dissolved.
5. Return to low heat and simmer 3 to 5 minutes, stirring occasionally. Don't boil aggressively.
6. Add a splash of water if it's too thick. Taste and add any of the optional extras.
7. Serve with rice.

Flavors

• Apple date: 1/2 cup milk, 1 small apple (cored and chopped), 1 tbsp date paste, 1/4 to 1/2 cup Greek yogurt, 1/2 tsp cinnamon, 1/4 tsp vanilla, pinch of salt
• Banana bread: 1 ripe banana, 1/2 cup milk, 1 tbsp date paste or maple syrup, 1/2 tsp cinnamon, 1/4 tsp vanilla, pinch of salt, optional 1 tbsp peanut butter
• Chocolate banana: 1 ripe banana, 1/2 cup milk, 1 tbsp cocoa powder, 1 tbsp date paste, 1/4 tsp vanilla, pinch of salt
• Strawberry cream: 1/2 cup strawberries (fresh or frozen), 1/2 cup milk, 1/4 cup yogurt, 1 tbsp maple syrup or date paste, 1/4 tsp vanilla
• Blueberry vanilla: 1/2 cup blueberries, 1/2 cup milk, 1/4 cup yogurt, 1 tbsp maple syrup or date paste, 1/4 tsp vanilla
• Mango coconut: 1/2 cup mango, 1/2 cup coconut or regular milk, 1 tbsp maple syrup or date paste, optional 1 tbsp shredded coconut
• Cinnamon cookie: 1/2 cup milk, 1 tbsp date paste, 1/2 tsp cinnamon, 1/4 tsp vanilla, 1 tbsp peanut or almond butter, pinch of salt

How to make it

1. Blend everything except the oats and pour it into a container.
2. Stir in 1/2 cup rolled oats and refrigerate overnight.

Ingredients

• 1 large head cauliflower (about 2 lb), in florets
• 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1/4 tsp salt
• 1 cup farro, rinsed, plus 2 tsp olive oil, 2 garlic cloves, 1/4 tsp salt
• 1/3 cup Kalamata olives
• 1/4 cup oil-packed sun-dried tomatoes
• 1/2 cup crumbled feta
• 1 tbsp lemon juice
• 1 avocado, and 4+ handfuls of greens

How to make it

1. Roast the cauliflower with the oil, pepper flakes and salt at 425 F for 25 to 35 minutes, turning halfway.
2. Simmer the farro in plenty of water until tender but chewy (about 15 minutes pearled, 25 to 40 unprocessed). Drain and stir in the oil, garlic and salt.
3. Toss the cauliflower, farro, olives, tomatoes, feta and lemon juice together.
4. Serve over the greens and sliced avocado.

Ingredients

• 3 cups frozen corn
• 2 celery stalks, 1 sweet red pepper, 1/2 cup red onion
• 1 avocado
• Dressing: 1/4 cup lemon juice, 2 tbsp vegetable oil, 2 tbsp minced mint, 1 tsp adobo sauce, 1/2 tsp maple syrup, 1/4 tsp each salt and pepper

How to make it

1. Roast the corn on a sheet at 425 F for 15 to 20 minutes until some of it chars, then cool slightly.
2. Whisk the dressing.
3. Toss the corn with the chopped vegetables and avocado, then the dressing.

Ingredients

• 1 to 2 garlic cloves and 1/2 tsp salt
• 3/4 cup tahini
• 1/2 cup fresh lemon or lime juice
• About 1/4 cup cold water
• Optional: 1 cup chopped parsley

How to make it

1. Crush the garlic with the salt into a paste.
2. Blend the garlic, tahini and juice. It thickens, so add cold water a little at a time until it's the texture you want.
3. Stir in the parsley if using.

Ingredients

• Dough (or 16 oz store-bought): 2 tsp yeast, 1 tsp sugar, 1 cup warm water, 2 cups all-purpose flour, 1 cup whole wheat flour, 1 tsp salt, 2 tbsp olive oil
• 1/4 cup pizza sauce
• Minced frozen broccoli, about 2 heaping tbsp per pocket (the source gives no total)
• 1 cup shredded mozzarella, 2 tbsp parmesan

How to make it

1. Stir the yeast and sugar into the warm water for 5 minutes, then mix in the flours, salt and oil and knead lightly. Cover and rise 1 to 2 hours.
2. Cut into 8 pieces and flatten each into a 6 inch round.
3. On half of each, spread about 1 tsp sauce, then broccoli and mozzarella and a sprinkle of parmesan. Fold over and press the edges closed.
4. Fork-poke the tops, brush with oil, and bake at 400 F for 20 to 22 minutes.

Ingredients

• 1 can crescent roll dough (the page doesn't give the can size)
• 4 oz cream cheese
• 1 cup chopped steamed broccoli
• 1 cup shredded cheddar or mozzarella

How to make it

1. Heat the oven to 350 F and line a sheet with parchment.
2. Unroll the dough flat and press any seams closed. Spread with cream cheese, then scatter the broccoli and cheese.
3. Roll it into a tight log and cut into 1 inch pieces.
4. Bake 15 to 18 minutes until golden.

Ingredients

• 2 medium heads broccoli, in florets
• 1/4 cup small diced onion
• 1/4 cup fine breadcrumbs
• 1 egg
• 1/4 cup grated parmesan
• Cooking spray; ketchup or ranch for dipping

How to make it

1. Heat the oven to 350 F and grease a baking sheet.
2. Boil the florets in salted water about 5 minutes, drain very well, and pulse briefly in a food processor. Don't over-process or it gets too wet.
3. Mix 3 packed cups of the broccoli with the onion, breadcrumbs, egg and parmesan.
4. Shape 2 tbsp at a time into tot shapes, bake about 20 minutes, flip, and bake 10 to 15 more until crisp.

Ingredients

• 1 cup cooked, cooled quinoa
• 1/4 cup gluten-free breadcrumbs
• 1/2 cup shredded mozzarella or cheddar
• 1 handful chopped spinach or kale
• 1/4 cup chopped tomatoes
• 1 egg
• 1/2 tsp garlic powder, 1/4 tsp salt, 1/8 tsp pepper, 2 tsp Italian seasoning, pinch red pepper flakes

How to make it

1. Heat the oven to 400 F and line a sheet with sprayed parchment.
2. Mix everything together, roll into small balls and space them out.
3. Bake 13 to 16 minutes, turning halfway, until golden.

Ingredients

• 1/4 cup tahini and 1/4 cup lemon juice
• 2 tbsp olive oil, plus more for serving
• 1/2 cup chopped parsley, 1/4 cup chopped tarragon or basil, 2 to 3 tbsp chives
• 1 large garlic clove, 1/2 tsp salt
• 1 can (15 oz) chickpeas, drained
• 1 to 2 tbsp water if needed

How to make it

1. Whip the tahini and lemon juice in a food processor about 1 1/2 minutes.
2. Add the oil, herbs, garlic and salt and process about a minute.
3. Add the chickpeas in two batches and blend until very smooth. Thin with a little water if needed.

Ingredients

• 1 cup packed flat-leaf parsley leaves
• 4 garlic cloves
• 1/2 cup olive oil, 1/4 cup red wine vinegar
• 1/2 tsp sea salt, 1/2 tsp red pepper flakes
• 1/2 cup finely chopped red onion

How to make it

1. Chop the parsley and garlic in a small food processor.
2. Pulse in the oil, vinegar, salt and pepper flakes, then whisk in the onion by hand.
3. Let it sit 10 minutes and adjust the salt and heat.

Ingredients

• 12 oz pitted Medjool dates (about 18 to 20)
• About 4 cups hot water for soaking, plus 1 cup of the soaking water for blending

How to make it

1. Pour just-simmered water over the dates and let them soften 10 minutes.
2. Save 1.5 cups of the soaking liquid and drain the dates.
3. Blend the dates with 1 cup of the liquid until smooth, adding more for a thinner paste.

Ingredients

• All-purpose flour (see the source for the amount)
• 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• 1 cup mashed very ripe banana (about 2)
• 1/4 cup plain Greek yogurt
• 1/4 cup melted unsalted butter
• 2 eggs, 1 tsp vanilla
• Optional: 1/4 cup sugar if the bananas aren't very ripe, and 1/3 cup mini chocolate chips, blueberries or walnuts

How to make it

1. Heat the oven to 375 F and grease a 12-cup pan.
2. Mix the banana, yogurt, butter, eggs and vanilla, then gently stir in the dry ingredients.
3. Fill the cups about 1/4 cup each and bake 14 to 16 minutes. Cool on a rack.

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• 1 cup whole-milk blueberry or plain yogurt
• 1/4 cup honey or maple syrup
• 1/4 cup melted butter, 2 eggs, 1 tsp vanilla
• 1 cup blueberries, fresh or frozen
• Optional: 1 tbsp lemon zest or 1 tsp cinnamon

How to make it

1. Heat the oven to 375 F and grease a 12-cup pan.
2. Whisk the dry ingredients, mix the wet ones separately, then stir them together gently and fold in the berries.
3. Fill the cups about 1/4 cup each and bake 16 to 18 minutes. Cool on a rack.

Ingredients

• 1 3/4 cups white whole wheat flour
• 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ginger, 1/4 tsp nutmeg
• 2 cups grated carrots (about 3/4 lb)
• 1/2 cup chopped walnuts
• 1/2 cup raisins tossed in 1 tsp flour
• 1/3 cup melted coconut or olive oil
• 1/2 cup maple syrup or honey
• 2 eggs, 1 cup plain Greek yogurt, 1 tsp vanilla
• 1 tbsp turbinado sugar for the tops

How to make it

1. Heat the oven to 425 F and grease the tin.
2. Whisk the dry ingredients, then stir in the carrots, walnuts and raisins.
3. Whisk the oil and syrup, beat in the eggs, then the yogurt and vanilla.
4. Combine just until mixed, fill 12 cups, sprinkle with sugar, and bake 13 to 16 minutes.

Ingredients

• 3 large ripe bananas
• 3/4 cup sugar
• 1 egg, slightly beaten
• 1/3 cup melted butter
• 1 cup blueberries
• 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
• 1 1/2 cups flour

How to make it

1. Mash the bananas and mix in the sugar and egg, then the butter and blueberries.
2. Whisk the dry ingredients and fold them in gently.
3. Fill 12 greased cups and bake at 375 F for 20 minutes.

Ingredients

• 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar, plus 1/2 cup for rolling
• 3/4 cup creamy peanut butter
• 1 egg, 2 tbsp milk, 1 tsp vanilla
• 36 chocolate kisses, unwrapped

How to make it

1. Heat the oven to 375 F and line two sheets.
2. Whisk the flour, soda and salt. Beat the butter and sugars until fluffy, mix in the peanut butter, egg, milk and vanilla, then the dry ingredients.
3. Roll heaping tablespoons into balls, coat in sugar and bake about 8 minutes until fine cracks show.
4. Press a kiss into each hot cookie and cool completely.

What goes in

• Butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking powder (see source for amounts)
• Creamy peanut butter: 1/2 cup melted with the butter, plus 1/4 cup for swirling
• Semi-sweet chocolate chips, milk chocolate for the top, flaky sea salt

How it goes

1. Heat the oven to 350 F and grease a 9 by 13 dish.
2. Melt the butter and 1/2 cup peanut butter, stir in the sugars, eggs and vanilla, then the flour and baking powder. Chill about 5 minutes and fold in the chips.
3. Spread half in the dish, swirl in the 1/4 cup peanut butter, and cover with the rest.
4. Bake 20 to 22 minutes until just set, top with milk chocolate for 1 to 2 minutes more, and finish with flaky salt.

Ingredients

• 3 medium tomatoes
• 1 garlic clove, sliced
• 1/3 cup chickpeas, skins removed if you like
• 1 tsp fresh rosemary
• Olive oil for spritzing

How to make it

1. Halve the tomatoes, scoop out the seeds, scatter the garlic on top, spritz with oil, and roast at 390 F for about 45 minutes.
2. Blend with the pan juices, chickpeas and rosemary until smooth.

Ingredients

• 3 medium apples, peeled, cored and cubed
• 2 tsp butter in tiny cubes
• 1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg
• 2 tbsp oat flour
• Water, a spoonful at a time

How to make it

1. Bake the apples with the spices and butter at 320 F for 40 to 50 minutes, stirring once after 10 to 15.
2. Blend with the oat flour, adding water until it's the texture you want.