From: America's Test Kitchen - The Complete Cookbook for Young Chefs
This is the go-to lunch for our daughter these days. Let's call it a "leveled-up" grilled cheese for today's sophisticated young palates....
Creamy Zucchini Soup
From: Chef Melilicious (@chef_melilicious)
This two-ingredient soup was served to us at The Lookout in Orinda, CA using fresh zucchini from her amazing garden...excellent hot or cold...
Carrot Cashew Miso Spread
By: Terry Walters Clean Start
This spread is easy to make, and has been a staple in our house for the last few weeks. We've eaten it on toasted baguettes, in wraps, and as a dip with celery.
By: Kris Gibbons
These have become a staple in our fridge since last spring! Not only are they tasty, they're insanely good for you!
King Oyster Mushroom "Scallops"
By: Cara Reed
Mushroom "scallops"?? What??? Just try 'em....
1 Hour 30 Minutes
Gochujang Mushroom Bowls
By: Beth - Budget Bytes
The spicy, meaty depth of gochujang sauce is highlighted in this recipe, along with whatever mushroom you choose to include. This recipe calls for sliced portobellos, but we love to use a mix of sliced baby bellas, shiitakes, and oyster mushrooms for a variety of textures.
Chocolate Peanut Butter Bars (No Bake)
By: Yumna Jawad
The prep for this delicious dessert is so easy. This is a recipe that you can definitely get the kids involved in making. The bars are so tasty, and it's hard to wait for them to chill in the refrigerator!
15 Minute Prep, 2 - 3 Hours In Fridge
Buffalo Caulifower and Chickpea Casserole
By: Caitlin Shoemaker
We're not a huge casserole family, but this one has been in heavy rotation over the winter. Even though there's buffalo sauce involved, it's not too spicy and everyone in the family will eat it. Leftovers are great for wraps or a salad topping at lunch.
4 - 6 Servings
By: Chef AJ
The Secrets to Ultimate Weight Loss
This is a proven winner for our kids' breakfast. They love oatmeal, and the fruit and syrup give them the sweetness they're looking for in the morning. It's good to take a week off of your "normal" breakfast for this treat!
By: Jamie Oliver
Taking a little extra time to cook the peppers and onions really brings out the flavor of this simple dish. We made this on a whim on a lazy Sunday football watching kinda night, and the kids absolutely loved it.
Vegan Chorizo Tofu Crumbles
By: Sam Turnbull
FAMILY FAVORITE! We can't count how many times we've made these delicious crumbles. Tofu skeptic? Try this out NOW!
Dijon Chicken and Quinoa Skillet With Baby Kale and Cranberries
By: Julie O'Hara
Clean Eating Magazine, September 2015
A one-skillet meal that is packed with flavor. Kid-approved!