Parsley

Peas thrive in Springtime so let’s use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.

Love Lebanese dishes? Make this Kale Quinoa Tabbouleh Salad! I take the well-loved tabbouleh from a tasty appetizer, to a well-rounded meal. There are SO many fresh flavors in so …

This plant-forward entree it chock full of proteins from creamy lentils, quinoa, and almonds, with lots of flavor from herbs and roasted carrots.

Need a refreshing and simple salad featuring Springtime ingredients, and dressed with herbs and citrus? This Quinoa Fennel Chickpea Salad is for you!