If I had to define the quintessential summery August dinner, this Late Summer Pasta (or Farmer’s Market Pasta, as I like to call it!) would be it.

Made with flavorful layers of balsamic-drizzled zucchini, roasted red peppers, fresh mozzarella or vegan mozzarella, tomatoes, and arugula sandwiched between pesto and hearty ciabatta, these Pressed Italian Veggie Sandwiches are packed with veggies and delicious Italian flavors.

If you’re looking for a delicious vegan option for tea party sandwiches, look no further than these colorful Beet Hummus and Veggie Sandwiches. These sandwiches are a wonderful option for a summer picnic, an elegant afternoon tea party, or a quick and tasty snack.

Cream Cheese & Cucumber Sandwiches are my favorite classic tea party food! This simple recipe is rich and flavorful, yet refreshing at the same time.

This Autumn Nourish Bowl is brimming with nourishing ingredients and cozy, comforting spices. Herb roasted chickpeas, cinnamon spiced sweet potatoes, apples, and kale make a delicious fall flavor combo.

This Heirloom Tomato Galette is made with fresh herbs, juicy heirloom tomatoes, a rich and savory goat cheese filling, and flaky, buttery crust.

These Winter Nourish Bowls with Curry Roasted Sweet Potatoes are wonderfully warming and comforting on cold winter days.

Slow Cooker Lentil and Butternut Squash Soup was the first official recipe I posted, so I remade it in honor of my blog anniversary! It’s still one of my favorite soup recipes—super easy to make and so cozy and comforting.

This recipe is my own version of Vietnamese summer rolls, made with a rainbow of colorful summer vegetables and turmeric noodles. I like to top my summer rolls with a few handfuls of fragrant herbs, and serve them with a Spicy Peanut Dipping Sauce made with peanut butter, soy sauce, sriracha, and ginger.

One of my favorite ways to enjoy this season’s bounty of fresh spring vegetables is this delicious Spring Veggie Sandwich.

This sunny roasted eggplant, tomato, and goat cheese salad might look fancy, but it’s actually super easy to make. With fresh, colorful ingredients like tomato and basil, this salad is a beautiful side dish or lunch for late spring or early summer. 

Sushi stacks provide all the excitement of making sushi at home, with none of the roll-induced anxiety. I had so much fun making these, and I think you will, too. 

This hearty lentil bolognese with bucatini is a vegetarian take on my mom’s traditional bolognese recipe.

This Slow Cooker Lentil and Butternut Squash Soup is full of warming spices and the perfect lazy fall dinner.