Ratatouille is a spectacular way to celebrate the height of summer produce, bringing together a garden’s worth of colors and textures in one pan. As a vegetable-forward dish, it’s an incredibly delicious way to add more variety to your diet, transforming ingredients like squash, eggplant, and tomatoes into a rich, savory side dish. By cooking these summer staples, you can fill your plate with high-fiber, nutrient-dense vegetables without sacrificing flavor.
Sweet potatoes are rich in beta-carotene, a powerful antioxidant that supports eye health and immune function, and they provide fiber for steady energy. Coconut milk adds creaminess along with medium-chain triglycerides (MCTs), which may support brain health and satiety. Together, they make a naturally sweet, dairy-free side dish that’s perfect for holiday tables.
A nosh board is a graze board designed for snacking—lighter and more produce-forward than a traditional charcuterie board. Where charcuterie boards spotlight cured meats, pâtés, and rich cheeses, a nosh board leans into fresh vegetables, lighter cheeses, plant-based proteins, and nutrient-rich extras.
This nosh board:
Up to 1 Month Ahead
Up to 3 Days Ahead
Day of Serving
This autumn-inspired spin brings together shredded Brussels sprouts, sweet-tart apples, and earthy sage for a hash that’s hearty, colorful, and just different enough for your holiday table. It’s a great way to use leftover turkey while leaning into seasonal flavors.
This loaded veggie stuffing brings the comfort of a classic bread stuffing but skips the heaviness. It’s packed with vegetables, fresh herbs, and just the right amount of broth to keep it moist. The best part? You can prepare it a day ahead and simply bake before serving.
Storage
Mashed potatoes don’t need cream or butter to be silky and satisfying. By using a mix of starchy potatoes, olive oil, and plant-based milk, you can create a rich, smooth texture with plenty of flavor — all without dairy.
Storage
Making your own sushi is simpler than you think and you can make this rice a few hours before. Use this rice in our Veggie Sushi Roll recipe.
If you substitute agave for the sugar, you won’t have to heat the vinegar mixture.
Usually, we roast vegetables at a higher heat to caramelize and brown their natural sugars, but for this recipe, we roast them at 350°F in order to get them soft but not brown. From there, the possibilities are endless—fold them into a chili; add them to your plate for another serving of vegetables; toss a handful into a salad or use as the base for a cinnamon sweet potato smoothie.
This lower carb alternative to regular rice is full of flavor and fiber. The addition of aromatic five spice powder gives the cauliflower rice a subtle next-level flavor. Double the recipe and enjoy it throughout the week.
Substitute broccoli florets for the cauliflower or buy riced cauliflower at the store to skip making your own.
Top with Furikake, a mixture of dried seaweed and sesame seeds.
Vegetable nay-sayers will most likely fall in love with roasted vegetables. Tossed with a little olive oil and salt, the high heat from the oven caramelizes the vegetables’ natural sugars, creating a delicious side dish.
Learn how to properly roast vegetables.
Top the roasted vegetables with pesto or tahini sauce. Sprinkle on a little “Everything but the Bagel” seasoning.