Beet & Potato Hash
Coconut Curry Vodka Sauce Shakshouka with Kale and Herbs
White Bean and Pesto Toast
Plant-Based Roasted Veggie & Black Bean Bowl
Toasted Sourdough with Herby Yogurt Spread, Mushrooms Sautéed In Sesame Oil, Soft-Boiled Egg, Fresh Dill, Hemp Seeds, and Za’Atar
Citrus Salmon with Roasted Cherry Tomatoes and Kale with Honey Mustard Dressing
Spiralized Japanese Sweet Potato Egg Nest with Ghost Pepper Yogurt Sauce
Tuna Casserole Linguine
Mushroom, Potato, and Arugula Hash with Poached Egg
Cauliflower Crust Pizza with Kale, Mushrooms, and Feta
Shakshouka with Kale and Labneh
Waffled Omelettes with Spinach, Sweet Peppers & Red Onion
Vegan Spinach & Artichoke Dip Pasta
Cheesy Jalapeño Avocado Toast
Loaded Seasoned Sweet Potato Fries with Melted Vegan Mozz, Mashed Avocado, Cherry Tomatoes, Scallions, Parsley, and a Fried Egg.
Herby Veggie Frittata