Quick-Pickled Red Onions
Those bright pink onions on your restaurant tacos? You can make them at home. These quick-pickled red onions need just five ingredients and a few minutes of prep to bring tangy crunch to tacos, grain bowls, sandwiches, and more.
Loaded Baked Potato Salad
That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.
Hibachi-Style Carrot & Sesame-Ginger Dressing
That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.
Crispy Vegan Calamari with Hearts of Palm
Crispy hearts of palm vegan calamari seasoned with Old Bay and ground nori, then pan-fried until golden. An easy plant-based seafood-inspired appetizer served with lemon and dipping sauces.
Small-Batch Green Tomato Relish
Small-Batch Green Tomato Relish is the perfect way to use up end-of-season garden tomatoes. Sweet, tangy, and packed with peppers, onions, and warm pickling spices, it's delicious on burgers, sandwiches, charcuterie boards, or served with cream cheese and crackers.
Fresh Blueberry Simple Syrup (Featured at The Grow)
This fresh blueberry simple syrup is an easy, versatile summer recipe made with just a few ingredients. Perfect for cocktails, mocktails, pancakes, or turning into a vibrant blueberry vinaigrette.
Copycat Vegan Big Mac Special Sauce
Bring the flavor of your favorite fast-food burger home with this plant-based spin on the iconic special sauce. Made with simple ingredients like vegan mayo, relish, and mustard, this quick and easy condiment is perfect for burgers, sandwiches, or dipping. A nostalgic classic, now 100% vegan.