This is a family favorite! Now is the time to get that ham bone from Christmas and make it into soup. If you forgot to save one, Honey Baked Ham sells just ham bones! Very meaty too!
An elegant, velvety butternut squash soup you can dress up for the fanciest of dinner parties or simply in a mug with some crackers.
Zucchini and summer squash both highlight this fresh light seafood meal. Feel free to switch out chicken or scallops for shrimp. This recipe originated in EatingWell.
These pickled onions are perfect for sandwiches and salads. They are also a great accompaniment to meats, chicken and fish. Play around with the veggies. Use cucumber instead or in addition to the onion. Use your favorite vinegar.
This is a great fall salad, perfect for picnics, tailgates and workday lunch. You don’t even have to core the apple! Visit Branch and Vine to find your favorite dressing for this salad. I am including my favorite. Be sure to have the dressing prepared prior to spiralizing the apples. You need to sink them into the dressing right away to prevent them from turning brown.
This dish is a classic at my home and a great recipe for introducing zoodles to your family. You can always start with half pasta and half zucchini zoodles. The recipe calls for grape tomatoes, but you can slice up regular and plum tomatoes for the sauce instead. It freezes beautifully. I enjoy processing the sauce in a blender for a smoother texture, but you don’t have to. Just pour the hot pasta over the raw zucchini and toss with the sauce. Easy!
This amazing dish creates a whole new world for sweet potatoes. This reminds me of a vegan form of alfredo sauce. Rich and creamy with a nice shot of garlic. We adapted this recipe from Pinch of Yum.
This is my basic basil pesto recipe. It is great to use a blender or food processor for this task. Make as much as you can, use what you need, and save the rest. Fill ice cube trays with pesto, freeze, and pop them into freezer bags for future use.
We love this Avocado Pesto recipe because it uses the healthy fats from avocados, nuts and olive oil! Try this instead of guacamole for a change and serve it with sliced jicama, celery or carrots. We adapted this recipe from Eatingwell.com.
This is a really special take on chicken salad with a big WOW factor. I love to serve Parsley Walnut Pesto Chicken Salad on lettuce leaves as lettuce wraps. We adapted this recipe from kitchn.com. Enjoy!
Who knew you could make your own mayonnaise? Enjoy these Tarragon Chicken Lettuce Wraps with vigor!
This sweet pea soup is amazing when we use fresh spring peas, but we’ve made it really easy to replicate this delightful soup with frozen peas! Our secret ingredient is Branch and Vine Milanese Gremolata Olive Oil.