Briny mussels simmered in marinara, garlic, and white wine — finished with fresh basil and green onion from your stand.

A light, fragrant rice side with shiso, mint, and tangy umeboshi — perfect for pairing with the black bean lemongrass meatballs or enjoying on its own.

Plant-based meatballs with lemongrass, ginger & tamari over silky carrot-coconut sauce, topped with edible flowers for a stunning finish.

A bold, herby spin on traditional pesto—this sauce combines leafy kale, sweet basil, and nutty Parmesan for a rich, green coating that clings to every bite of pasta.

Brown rice with turmeric & lemon, portobello mushrooms, shaved carrots & toasted almonds—a warm, earthy, and vibrant veggie dish.

This grilled salmon and broccoli dish is a delicious and healthy option for any meal.

Kale salad with avocado, cucumber & a bright rice vinegar, orange juice, and sesame oil dressing from Chef Valerie Gordon.

This comforting, cooling khichdi by Chef Jaskrit Bhalla incorporates fresh kale, vibrant marigold petals, and a fragrant 3 herb mix of dill, cilantro, and basil.

Serve these Fried Green Tomato Sandwiches outside with a glass of iced tea on a balmy summer night and enjoy the sunset with someone you love.

Cool off with tangy lemon and aromatic basil in this refreshing twist on lemonade—perfect for sunny days and garden gatherings.

Orange cauliflower with lemon-pepper tahini, toasted almonds & parsley—a vibrant plant-based main with sweet, zesty, nutty flavor.

Garden herb & ricotta toasts with thyme in place of tarragon—simple, fresh, and perfect as hors d’oeuvres or alongside dinner.

Tender long-cooked broccoli with tagliatelle, garlic, and lemon zest—a simple, comforting pasta perfect for any night of the week.

Crisp chicory & fennel in zesty citrus-anchovy dressing—a bold, textured salad that’s sophisticated yet simple to prepare.

Coming to a pita near you!

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Bend.

Braised lamb shanks with leafy gremolata of parsley, dill & celery leaves—rich, tender, and even better the next day.

Crispy chickpea-battered fritters with delicata squash & kale, spiced with cumin, ajwain & chiles—perfect with green chutney.

Spinach potato gnocchi with parmesan & nutmeg, crisped golden and tossed in smoky chile-tomato sauce, topped with fried sage.

This is inspired by one of Sana's favorite pasta dishes at Day Trip in Oakland, California — the combination of sweet roasted squash, umami-packed miso, and smoky chillies is unmatched in delicious...

One of Diaspora’s favorite team lunches is Korean food from EM Deli in Oakland, California, and we always get kimbap for the table. This Diaspora version starts with rice cooked with some mild Byad...

Marinated in a vibrant cilantro chutney bolstered with toasted cumin, coriander, and fennel, these salmon filets are roasted with broccoli and cauliflower and served with a tangy cucumber raita. Se...

Smoky. Earthy. Nutty. Delectable. Plant-based entrees don’t get much more dynamic than this instant favorite.

This versatile noodle bowl is great warm or cooled for anytime eats!

This BBQ chicken bowl will keep you satisfied without slowing down your warm weather activities!

An homage to our Chef in Residence's roots, this feast gets its sweet aroma from a versatile banana leaf wrap.

It's time to meet the star of your Summer dining table!

This sweet and spicy recipe will provide refreshing feasts all summer long!

Not only are these spring rolls the epitome of freshness, they’re easy to customize.

Our go-to veggie burger recipe strikes the perfect balance between light and indulgent.

This vegan take on classic Mexican fare has all the classic flavors you love - and then some!

Indulge in a Mediterranean-inspired crowd-pleaser, with freshly picked veggies piled atop light, flaky fish.

Hosting a Hinge date? Cook to impress with piled-high plates of this rich plant-based pasta.