It’s summertime — kitchens are hot, and vegetables, fruits, and herbs are abundant. Beat the heat by taking them to the grill!
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Wellness Wednesday: Amy Kimoto-Kahn’s Green Vegetable Nabe
The perfect hot pot for when you need a good dose of heart-healthy green vegetables, but still want something warm and satisfying
Wellness Wednesday: How to Choose the Best Fruits and Vegetables
Whether you’re purchasing your produce at a farmers’ market or grocery store, here are a few tips from Bon Appétit chefs to help you get more value (and less waste!) from your produce
Wellness Wednesday: Andrea Nguyen’s Roasted Cauliflower “Wings”
This plant-based version of wings has all of the umami and crunch of the regular fried chicken version, but it’s a lot easier to eat — and easier on your health and the planet’s.
Wellness Wednesday: Eat Plants for Planetary & Personal Health
It’s a great time to consider relying more heavily on plants to feed our families.
Let’s Cook with the Humane Society: Garbanzo Bean Sliders, Plus DIY “Mayo”
Don’t have walnuts? Skip them! Love garlic? Add more! Want a bit of heat to the dish? Toss in a couple pinches of crushed red-pepper flakes.
Aquafaba Abra Cadabra!
To close out our plant-forward Earth Week with a little kid-friendly #TGIF, it’s time for some foods that are fun to make together.
Make It Grain
When you’re trying to eat plant-forward, start with whole grains as your foundation. We’ve got recipes to get you started.
Get Saucy with Umami
Take your plant-forward salad, sandwich, or grain bowl to the next level with umami-rich sauces and spreads
It’s the Blend of the World as We Know It
Follow these simple steps to a delicious blended burger (or meatball or meatloaf)