Dietary: Vegetarian

Power Greens Salad with Crispy Rice

A fresh, vibrant twist on a classic salad, our Crispy Rice Power Greens Salad brings together bold flavors and satisfying textures in every bite.

Earthbound Farm Organic Power Greens are gently massaged with olive oil, creating a tender yet nutrient-packed base. Crispy golden-brown rice adds the perfect crunch, while sautéed peppers, shallots, and garlic bring a touch of sweetness and depth. A savory soy-sesame dressing ties it all together, with fresh cilantro, crunchy peanuts, and a squeeze of lime for a bright, zesty finish. This variation on a grain bowl is packed with vitamins, fiber, and plant-based protein.

Enjoy this hearty salad on its own or pair it with your favorite protein like chicken or tofu for a wholesome, delicious meal.

Spring Arugula Panzanella Salad

Crispy Chicken Radish Salad

Little Gems Caesar Salad

Roasted Carrot and Quinoa Salad with Miso Dressing

Burrata and Nectarine Salad

Creamy Dill Pasta Salad

Warm days call for little work and fresh healthy pasta salads. This dish by Healthy Num Num is loaded with delicious organic greens and veggies, dressed in a delicious homemade Creamy Dill Dressing. Dig in!

Green Vegetable and Walnut Miso Soup with Soba Noodles

We love this umami bomb of a recipe from Alexandra at In My Bowl

A healthful dose of winter staving umami, this Green Vegetable and Walnut Miso Soup has quickly been a household staple. Made with a very simple, mineral rich, and immune boosting wakame and kombu seaweed broth, dutifully spiked with undertones of ginger and a deeply savory walnut and white miso paste, we take our bowls to the next level with mountainous piles of buckwheat soba noodles, broccoli and snap peas, and a heaping handful of Earthbound Farm’s tender baby kale leaves.

Indian-spiced Cauliflower Soup

nowy white and crunchy, organic cauliflower is a beautiful, healthy vegetable that’s just bursting with delicious possibilities. Here we’ve simmered it in a vegetable broth seasoned with aromatic subcontinent spices to create a delightfully warming and versatile soup that’s perfect for a winter meal.

Change it up by puréeing it smooth for a dinner party or stirring in some baby spinach for a hearty family supper, and watch it nestle nicely into your seasonal recipe rotation. You’ll never take cauliflower for granted again.

Carmelized Onion and Wilted Greens & Goat Cheese Toast

Creamy Kale Artichoke Dip

This recipe comes to us from our partner Amelia Winslow, who cooks and blogs at Eating Made Easy. It’s a brilliant take on a legendary game-day snack, featuring our flavorful organic Kale.

“I don’t think I’ve ever met anyone who doesn’t love spinach artichoke dip,” Amelia says. “Trouble is, it’s not exactly a ‘light’ dish. But this spinach artichoke dip — actually, Kale Artichoke Dip — is not only delicious but also nutritious. Really. And it’s every bit as good (better, if you prefer less grease and more flavor) as the traditional versions of this crowd pleaser.”

What makes this dip awesome? First, the greens: our Kale adds wonderful flavor with a nice texture, and the leaves hold up perfectly, even cooked amid the dip’s richer ingredients. Blending soft white beans into a smooth purée achieves the creaminess you want in this recipe, but in a much healthier way — and the beans add heart-healthy fiber. And cheese…well, cheese makes everything better!

“The first time my husband tasted this recipe, he asked me — in all seriousness — if we could have this as an appetizer before dinner every night,” Amelia says. “My 3-1/2-year-old daughter was a bit more skeptical, since she claims not to like ‘finich’ (her word for spinach). When I told her the greens in the dip were actually kale rather than spinach, she still hesitated…then I told her the whole thing was mostly melted cheese, and she was all in. She ended up loving the dish, and she gobbled up those deep green leaves as eagerly as we did.”

Butternut and Apple Bisque

Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. To keep it simple, a sprinkling of fresh tarragon finishes the bisque nicely. If you have more time, chopped hazelnuts, tiny toasted croutons, or fried sage leaves would work well as garnishes.