Beet puree with tahini and thyme and smoky, spicy kale chips adorn crispy pan-seared salmon.

Breathe new life into leftover lentils with this crispy version featuring kale, walnuts, za’atar, and lemon. Topped with a fried egg.

Amp up your bacon and eggs with kimchi breakfast pizza.

A make-ahead porridge made with raw buckwheat, cherries, and cocoa. Lightly sweetened with maple syrup.

A zingy carrot juice pumped full of herbs, citrus, and fresh ginger.

Cheddar BLT burgers with homemade tarragon Russian dressing, plus more grilling inspiration.

Risotto made with a corn-cob infused broth and topped with charred corn.

For all you homebrewers! How to make spent grain flour + spent grain muffins.

Pork meatball soup with baby bok choy and soy sauce-spiked meatballs. The trick is in the broth made with corn cobs!

Papaya pops with honey-rose syrup for Popsicle Week.

Egg salad with a twist: beets, orange, cumin, and cilantro!

Squash & apple, banana & coconut, mango & spinach purees that incorporate chia seeds.

A healthy quinoa casserole with sweet potatoes, black beans, and a hint of spice.

Gluten-free spinach and sun-dried tomato muffins with oregano and pumpkin seeds. Healthy, satisfying, and reminiscent of pizza.

Gluten-free buckwheat pancakes for a flavorful and satisfying breakfast.

A refreshing carrot and pear soup – for adults and babies!