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.

Blog: Recipe
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A Relatively Mundane Tale About Goucher College’s Brownies
- Blog
Inspired by “A Dramatic Tale About Goucher College’s Tomato Soup,” Goucher College senior Rosie David decided to write in and ask for HER favorite recipe.

Let’s Cook: Pro Tips for Waste Warriors Plus a Warm Quinoa Salad with Walnuts, Edamame, and Tarragon
- Blog
Make your fresh produce and pantry staples last as long as possible!

Let’s Cook with Seafood Watch: Broiled Sockeye Salmon with Citrus Glaze
- Blog
Now is the time to add another new culinary experience to that shelter-at-home list: cooking seafood at home!

Let’s Cook: Try Pantry Porridge for the Breakfast Win
- Blog
You know those lonely bags of little bits of leftover grains, those packages of lentils and quinoa that you bought but haven’t quite figured out what to do with? It’s time for pantry porridge!

Aquafaba Abra Cadabra!
- Blog
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
- Blog
When you’re trying to eat plant-forward, start with whole grains as your foundation. We’ve got recipes to get you started.

Let’s Cook: Stem-to-Root Salads
- Blog
This is a great reminder — especially during Earth Week — that plants produce edible parts we often waste. Don’t toss those leaves and stems. Enjoy them!

Let’s Cook: How to Make Perfect Stock
- Blog
Stock up! Make the most of your groceries — and make flavor magic with vegetable scraps and bones.