Fassoulyeh b’Chuderah

The fesitval of Purim, celebrated by Jewish cultures across the globe from the evening of Monday, March 6th through the evening of Tuesday, March 7th, is a joyful holiday with many food-related traditions, including giving gifts of food and drink to family and friends and eating triangular-shaped hamantaschen. But beyond these better-known customs lies one with a lower profile, the eating of beans. This warm, fragrant bean recipe, adapted from Jennifer Abadi’s A Fistful of Lentils, falls somewhere between a soup and a stew. It’s vegetarian, deeply satisfying, and draws on common pantry staples — many of which are featured in our Weekly Sale from March 2nd – 8th!

Moroccan Vegetable Tagine

Our weekly sale from February 2nd – 8th celebrates Moroccan cuisine and we think you’ll love this warm, hearty vegetable tagine that can easily be pulled together using ingredients from the weekly sale. The word tagine refers both to this traditional Moroccan meal and also the traditional clay or ceramic vessel with a domed or conical-shaped lid in which the stew is often cooked. Since most of us do not have a tagine on hand, this recipe offers a way to prepare this delicious dish using a heavy pot or Dutch oven.

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 20th – 26th and reintroduce yourself to this versatile seasonal squash!

Mediterranean Pearled Couscous Salad

This versatile summer salad makes excellent use of the abundance of fresh cucumbers, cherry tomatoes, and herbs coming out of local farms and gardens this time of year. It can be prepared in advance, served warm or chilled, and results in a perfectly healthy lunch, light supper, or side dish. It’s also very flexible in that you can substitute just about any veggies and herbs that you happen to have on hand, so consider this a general template and feel free to get creative! You’ll find bulk organic pearled couscous featured in the Weekly Sale from August 11th – 17th, so it’s a perfect time to give this dish a try!

Mason Jar Buddha Salad

The season of colorful salads is here and we love the portability of a salad in a jar, allowing lunch to accompany you on all of your summer adventures. This version offers a riff on the Buddha bowl and you’ll find many of the ingredients featured in our Weekly Sale from June 23rd – 29th. There’s a lot of room for creativity in this dish, so feel free to use this as a rough framework and include your favorite seasonal veggies!

Marinated Zucchini Salad

Looking for a new way to enjoy zucchini? This six-ingredient recipe offers a simple way to prepare this versatile veggie without even needing to heat up your kitchen. Our weekly sale from June 9th – 15th features organic zucchini along with a handful of other items that are perfect for a picnic, potluck, or a simple no-cook meal at home, so it’s a perfect time to give this dish a try! This dish will keep for a day or two, but it is best served just after the herbs are added.

Summer Solstice Rolls

The summer solstice is just around the corner and we think these summer rolls are a perfect way to welcome the new season. This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies and herbs you happen to have on hand. If tofu isn’t your thing, feel free to sub in your favorite cooked protein. Our weekly sale from June 2nd – 8th features a handful of the ingredients listed, making this one easy on the budget, too! If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together. Other key tips are to avoid over-moistening the wrappers and avoid over-filling. Your first few are bound to be a bit clunky, but you’ll get the hang of it quickly.

Summer Solstice Rolls

The summer solstice is just around the corner and we think these summer rolls are a perfect way to welcome the new season. This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies and herbs you happen to have on hand. If tofu isn’t your thing, feel free to sub in your favorite cooked protein. Our weekly sale from June 2nd – 8th features a handful of the ingredients listed, making this one easy on the budget, too! If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together. Other key tips are to avoid over-moistening the wrappers and avoid over-filling. Your first few are bound to be a bit clunky, but you’ll get the hang of it quickly.

Kik Alicha

Alicha is a mild split pea stew simmered in a turmeric and ginger-based sauce. Split peas are known as kək or kikki in the local languages of Ethiopia – hence the name, kik alicha. Our Weekly Sale from April 7th – 13th celebrates Ethiopian cuisine and you’ll find organic yellow split peas featured in the sale. A traditional ingredient that gives kik alicha its authentic flavor is an Ethiopian spiced clarified butter known as Niter Kibbeh. Unfortunately, this ingredient can be hard to find around here, but we invite you to try making your own, or you may substitute ghee (though it will lack the full spice and aromatic profile of the original dish). This healthy, hearty one-pot meal is vegetarian and gluten-free making it a deliciously inclusive crowd-pleaser and it’s particularly tasty when scooped up with the traditional Ethiopian flatbread known as Injera!

Shorbet Adas (Lebanese Lentil Soup)

This easy-to-make Lebanese Lentil Soup traditionally known as Shorbet Adas is simple to make, full on flavor, and deeply nourishing, making it ideal for breaking the Ramadan fast. It requires a short list of simple ingredients and minimal prep. Red lentils are the most traditional choice for this recipe, but green or brown lentils may be also be used with a slight increase to the cooking time. Shorbet Adas is one of the most comforting soups to have during the month of Ramadan, which spans from Friday, April 1st to Sunday, May 1st this year, and you’ll find the lentils featured in our Weekly Sale from March 31st – April 6th, so it’s a great time to give it a try!

Order Overview

Vegetarian