From beets and carrots to radishes and ginger, root vegetables are the foundation of countless delicious dishes, bringing depth and earthy flavor to your plate. Celebrate the breadth of root vegetables and explore dishes that highlight these ingredients.

Blog: Plant-Forward
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It’s a Plant-Based Party! Fellows Bring Vegetable Inspiration to College Residence Hall Kitchens
- Blog
Across the country, Bon Appétit teams have been hard at work paving the way for a plant-forward revolution. The Bon Appétit Fellows have embarked on a similar mission to spread inspiration and knowledge about how to cook with vegetables through a series of plant-based cooking demonstrations for college students.

Plant-Forward Trainings Inspire and Unite Bon Appétiters
Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.

From Hummus to Minestrone: Taking the Pulse of Beans in Global Cuisine
We’re exploring how beans, lentils, peas, and soybeans have been a staple food in many cultures for thousands of years and are an important source of nutrients in many global cuisines, providing example recipes from our kitchens.

How Do We Fix The Future? Beans is How
We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.

Bean-chamel: The 6th Mother Sauce
We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.

Digging Into Black Plant-Based Food History, and Future
The roots of traditionally Black foods are abundant in plants

Radish Greens Chimichurri
- Blog
When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes.

Business is booming at Bui Natural Tofu, a Locally Crafted partner at Reed College
- Blog
Fellow Elise Kulers visited Bui Natural Tofu, a beloved Locally Crafted partner at Reed College and a mainstay for tofu enthusiasts in Portland, Oregon.

Four Key Tips to Reduce the Climate Impact of your Food
- Blog
Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.