grace's recipe archive

my personal archive of my favorite recipes ଘ(੭ˊᵕˋ)੭* ੈ✩‧₊˚

[gracesrecipearchive]

Gnocchi With Dilly-Fried Cabbage & Apple Arugula Salad

30 min meal kit | 2 servings

590 Cal•20g Fat•88g Carbs•14g Protein

Allergens: tree nut (cashew), wheat

Tools: Large nonstick skillet, Large pot

Ingredients

3 tbsp vegan butter

1 yellow onion, peeled

8 oz chopped green cabbage, chopped

1 tsp smoked paprika

10 oz fresh gnocchi

1/2 oz fresh dill, fronds chopped

3 tbsp lemon juice

1/4 cup (57g) vegan sour cream

1 red apple, thinly sliced

2 oz baby arugula

2 tsp olive oil

1 tsp salt

pepper to taste

Instructions

1

Sauté the cabbage and onions

Bring large pot of salted water to a boil for gnocchi. Melt butter in large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir, and reduce heat to low. (4-serving meal: use 2 tsp salt). TIP: For the 4-serving meal, use a large saucepan instead of a skillet.

2

Cook the gnocchi

Add gnocchi to boiling water and cook until floating, 3 to 4 minutes. Drain and add cooked gnocchi to skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and season to taste with salt and pepper.

3

Make the dill sour cream

Stir together remaining dill, just half the lemon juice, sour cre

4

Make the salad and serve

Combine apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper in small bowl and toss. Divide gnocchi with dilly-fried cabbage between plates and top with dill sour cream. Serve with apple arugula salad. Dig in! (4-serving meal: use 4 tsp olive oil).

[gracesrecipearchive]

Thai Tempeh Khao Soi

With Bok Choy & Crispy Onions

30 min meal kit | 2 servings

810 Cal•30g Fat•104g Carbs•33g Protein

Allergens: soy, tree nut (coconut), wheat

Tools: Large nonstick skillet, Medium saucepan, Large pot

Ingredients

1 shallot, peeled and thinly sliced

1 lime, halved and juiced (divided)

2 tsp turbinado sugar (divided)

1 oz ginger, peeled and minced

2 garlic cloves, peeled and minced

2 tbsp red curry paste

5.5 oz coconut milk

1 tbsp tamari

6 oz baby bok choy, trimmed and thinly sliced

6 oz rice noodles

8 oz tempeh, crumbled

1 Thai red chile, thinly sliced

2 tbsp crispy onions

Instructions

1

Pickle the shallot

Bring a large pot of salted water to a boil for the rice noodles. In a small bowl, combine shallot, just half the lime juice, just 1 tsp turbinado sugar, and a pinch of salt, and toss.

2

Make the broth

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add ginger, garlic, and red curry paste, and cook until fragrant, 1 to 2 minutes. Add coconut milk, tamari, 1½ cups water, ½ tsp salt, and a pinch of pepper to the saucepan. Bring broth to a simmer, add baby bok choy, and reduce heat to low.

3

Cook the rice noodles

Once the water in the large pot is boiling, add rice noodles and cook until tender, 13 to 15 minutes. Drain noodles and rinse under cool water to stop the cooking process, and return noodles to the pot. TIP: We suggest tasting your noodles at 13 minutes, as they can quickly become overcooked.

4

Crisp the tempeh

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh and a pinch of salt and pepper and cook, tossing occasionally, until tempeh is browned and crispy, 5 to 7 minutes. Add remaining turbinado sugar and cook for another 2 to 3 minutes.

5

Serve

Add remaining lime juice to the broth. Taste and add salt as needed. Divide broth between bowls and add rice noodles, crispy tempeh, pickled shallot, and Thai chile. Top the Thai tempeh khao soi with crispy onions. Soup's on! TIP: If you prefer less spice, use less Thai chile or omit entirely.

[gracesrecipearchive]

Punjabi Dal

Madras curry, brown basmati rice, tomato chutney

45 min meal kit | 2 servings

780 Cal•39g Fat•92g Carbs•24g Protein

In just 45 minutes, you’ll learn to make a hearty lentil dal inspired by the flavors of northern India, served on a bed of basmati rice.

Allergens: tree nuts (coconut), wheat

Tools: Small saucepan with lid, Medium saucepan with lid

Ingredients

1/2 cup brown basmati rice

1 yellow onion, peeled and diced

3 garlic cloves, peeled and minced

1 oz ginger, peeled and minced

1 tbsp Madras curry powder

1/2 cup French green lentils, rinsed and sorted

6.76 floz coconut milk

1 lemon, halved and juiced

2 tbsp vegan butter

1/4 cup tomato chutney

2 tbsp crispy onions

1 tbsp vegetable oil (from your kitchen)

Salt (from your kitchen)

Instructions

1

Cook the rice

Combine rice, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 35 to 40 minutes.

2

Cook the dal

Heat 1 tbsp vegetable oil in medium saucepan over medium heat. Add onion, garlic, and ginger and cook, stirring frequently, until onion softens, 3 to 4 minutes. Add curry powder and cook until fragrant, about 1 minute. Add lentils, coconut milk, and 1¼ cups water and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 28 to 32 minutes.

3

Finish and serve

Stir in just 1 tbsp lemon juice, butter, and ½ tsp salt. Divide cooked rice and dal between serving bowls and top with tomato chutney and crispy onions. अपने खाने का आनंद लें!

4

CULINARY NOTES:

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Sunflower Chickpea Sandwiches

With Dijon Mustard & Radishes

5 min meal kit | 2 servings

630 Cal•31g Fat•71g Carbs•19g Protein

What’s high fiber, high protein, and ready in 5 minutes? These sammies with a creamy chickpea spread, plus sunflower seeds and radishes to add some crunch.

Allergens: wheat

Ingredients

6 oz organic chickpeas

1 lemon, juiced

1/4 cup vegan mayo

1 tbsp Dijon mustard

1/4 cup sunflower seeds

4 slices sourdough bread, toasted

3 radishes, trimmed and thinly sliced

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Prepare the salad

In large bowl, mash chickpeas with back of fork until few whole beans remain. Stir in just half the lemon juice, mayo, Dijon mustard, sunflower seeds, and a pinch of salt and pepper. Season to taste with remaining lemon juice.

2

Serve

Divide chickpea salad between 2 slices of toasted sourdough, top with radish, and close sandwiches.

[gracesrecipearchive]

Spicy Curry Noodles

With Mint & Peach-Avocado Salad

25 min meal kit | 2 servings

530 Cal•23g Fat•80g Carbs•6g Protein

In under half an hour, you’ll have a flavor-packed noodle dish that does it all. Glass noodles are coated in a spicy green curry—but don’t worry, we tame the heat with a refreshing salad of mint, peach, avocado, and cucumber. Then we add even more texture (and a boost of magnesium) with hemp seeds and cashews. The best part? This dish is low in sodium and less than 600 calories.

Allergens: soy, tree nuts (cashew)

Tools: Medium saucepan

Ingredients

1 tbsp sweet chili sauce (divided)

1 lime, juiced

1 peach, roughly chopped

1 avocado, halved, peeled and roughly chopped

1 cucumber, roughly chopped

0.25 oz mint, leaves picked

3.5 oz sweet potato glass noodles

1 red bell pepper, deseeded, trimmed and roughly chopped

2 tbsp green curry paste (divided)

2 tsp low-sodium tamari

1 tbsp hemp seeds

2 tbsp cashews

4 tsp vegetable oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Make the peach-avocado salad

Bring medium saucepan of salted water to a boil for noodles. Whisk together just half the sweet chili sauce, lime juice, 1 tsp vegetable oil, and a pinch of salt in medium bowl. Add peach, avocado, cucumber, and mint and stir to combine.

2

Cook the noodles

Add noodles to boiling water and cook until tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process. Reserve saucepan for next step.

3

Make the curry

In same saucepan, heat 1 tbsp vegetable oil over medium-high heat. Add red pepper and cook until soft, 2 to 3 minutes. Reduce heat to low, add just half the curry paste, tamari, remaining sweet chili sauce, and a pinch of salt and pepper to pan, and stir to combine. Add noodles and stir to coat, 2 to 3 minutes. Remove from heat. (TIP: Add more curry paste if you prefer more spice.)

4

Serve

Divide spicy curry noodles between shallow bowls. Top with mint and peach-avocado salad and sprinkle with hemp seeds and cashews. Tuck in!

5

CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Beans & Greens Ragout

With Swiss Chard & Chile Garlic Yogurt

30 min meal kit | 2 servings

610 Cal•3g Fat•115g Carbs•25g Protein

*calories in total does not include olive oil*

Allergens: tree nut (cashew, coconut), wheat

Tools: Large pot, Small saucepan with lid

Ingredients

1 cup Israeli couscous

4 garlic cloves, peeled and thinly sliced

1 Fresno chile, trimmed, deseeded and minced (divided)

1 yellow onion, peeled and diced

4 oz Swiss chard, leaves roughly chopped and stems thinly sliced

1 carrot, peeled and thinly sliced into rounds

1 tsp bay seasoning blend

13.4 oz butter beans, drained and rinsed

4 tsp vegetable broth concentrate

2 tbsp tomato powder

2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt

Instructions

1

Cook the couscous

Add 1½ cups water and a pinch of salt to a small saucepan and bring to a boil. Add couscous and reduce heat to a simmer. Cover and cook until water is absorbed, 8 to 10 minutes.

2

Make the chile garlic oil

Heat 2 tbsp olive oil in a large pot over medium heat. Add garlic, just half the Fresno chile, and a pinch of salt. Cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer chile garlic oil to a medium bowl and set aside to cool. TIPS: Wash your hands and cutting board well after handling the chile. Add more chile if you prefer more spice.

3

Cook the aromatics

Return the pot, unrinsed, to medium-high heat. Add onion, chard stems, carrot, and a pinch of salt and pepper. Cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add bay seasoning, tomato powder, and 2½ cups water to the pot and bring to a simmer.

4

Add the greens

Add chard leaves, beans, and vegetable broth concentrate to the pot. Continue to cook, stirring occasionally, until greens are tender, 5 to 6 minutes.

5

Serve

Add just 2 tbsp yogurt to the bowl with chile garlic oil and stir. Ladle beans & greens ragout into bowls. Top with couscous and dollop with chile garlic yogurt. Sprinkle with remaining Fresno chile. Tuck in! TIP: Keep remaining yogurt for your own use.

*calories in total does not include olive oil*

[gracesrecipearchive]

Tagine-Style Fried Rice

Squash, pistachio, lemon tahini dressing

25 min meal kit | 2 servings

690 Cal•37g Fat•80g Carbs•13g Protein

Inspired by the savory dishes prepared in tagine pots across North Africa, our Culinary team crafted this fried rice recipe loaded with butternut squash, carrots, zucchini, and dried apricots. It tastes like it took all day to make—but is ready in less than 30 minutes.

Allergens: sesame, tree nuts (pistachio)

Tools: Large nonstick skillet

Ingredients

2 tbsp tahini

1 lemon, zested and juiced

6 oz diced butternut squash, diced

1 carrot, peeled and diced

2 oz dried apricots, chopped

1 garlic clove, peeled and thinly sliced

1 zucchini, diced

8.8 oz precooked brown rice

1 tbsp ras el hanout

1 tbsp harissa paste

2 tbsp pistachios, crushed

3 tbsp olive oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Make the tahini dressing

Add tahini, lemon zest, lemon juice, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt to a small bowl and whisk tahini dressing until smooth.

2

Cook the vegetables

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add butternut squash, carrot, and a pinch of salt and pepper and cook until browned, 5 to 7 minutes. Reduce heat to medium and add apricots, garlic, and zucchini. Cook until zucchini is tender, 5 to 7 minutes.

3

Finish the fried rice

Add rice, ras el hanout, and a pinch of salt and pepper to skillet with veggies and stir. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add just 1 tsp harissa and 1 tbsp water and cook, stirring continuously, until water is evaporated, about 1 minute. (TIP: Add more harissa if you prefer more spice.)

4

Serve

Divide tagine-style fried rice between bowls. Drizzle with tahini dressing and sprinkle with pistachios. Enjoy!

5

CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. For step 3, transfer vegetables to plate before cooking rice and add back to skillet after rice is browned. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Cacio e Pepe

Roasted broccolini, chickpeas

30 min meal kit | 2 servings

760 Cal•24g Fat•114g Carbs•25g Protein

When in Rome! This classic pasta dish is typically made with pecorino romano cheese and black pepper, but we sub in nutritional yeast to get that nutty, cheesy flavor without the dairy. Chickpeas and broccolini add hearty crunch to this high protein, high fiber favorite.

Allergens: soy, tree nuts (cashew). May contain peanuts and other tree nuts.

Tools: Large skillet, Baking sheet

Ingredients

8 oz broccolini, trimmed

6 oz organic chickpeas

5 oz gluten-free penne pasta

1 tbsp white miso paste

2 tbsp cashew butter

1 tbsp nutritional yeast

4 garlic cloves, peeled and thinly sliced

1 lemon, zested and juiced

5 tsp olive oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Roast the broccolini and chickpeas

Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Combine broccolini, chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 15 to 20 minutes.

2

Cook the pasta

Meanwhile, add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve 2 cups pasta water and drain pasta. Set pot aside for step 4.

3

Prepare the sauce

Heat 2 tsp olive oil in large skillet over medium heat. Add garlic and 1 tsp pepper and cook until fragrant, 30 seconds to 1 minute. Add miso, cashew butter and nutritional yeast then slowly add reserved pasta water until sauce reaches the preferred crea

4

Finish the sauce

Remove from heat and stir in cooked pasta and as much lemon juice and lemon zest as you’d like. (TIP: Add more reserved pasta water, 1 tbsp at a time, if sauce is too thick.)

5

Serve

Divide cacio e pepe between bowls. Top with roasted broccolini and crispy chickpeas. Buon appetito!

6

CULINARY NOTES:

You can also cook chickpeas and broccolini in air-fryer, separately, at 375°F for 6 to 10 minutes. For 4-serving meal, double all ingredients except reserved pasta water in Step 2; reserve only 3 cups. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Tahini Bulgur Bowls

Charred broccolini, lemon tofu

30 min meal kit | 2 servings

590 Cal•30g Fat•53g Carbs•35g Protein

Bulgur, made from cracked wheat berries that are par-cooked and dried, making it a fast-cooking, versatile whole grain option. A lemon-tahini dressing complements the nutty flavor of bulgur in this high-protein, low-sodium dinner.

Allergens: sesame, soy, wheat

Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet

Ingredients

1/2 cup bulgur wheat

8 oz broccolini, trimmed

3/4 cup grape tomatoes

1 garlic clove, peeled and minced

1 oz ginger, peeled and minced (divided)

1 lemon, zested and juiced (divided)

2 tbsp tahini

1 tbsp low-sodium tamari

1 tbsp agave

10 oz extra firm non-GMO tofu, patted dry and cut into 1/2-inch pieces

3 oz sauerkraut

5 tsp vegetable oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Cook the bulgur

Bring ⅔ cup water to a boil in small saucepan. Stir in bulgur, remove saucepan from heat, cover, and let steam until water is fully absorbed, 14 to 16 minutes.

2

Cook the broccolini and tomatoes

Meanwhile, heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add broccolini, tomatoes, and a pinch of salt and pepper. Cook until broccolini is lightly charred and tomatoes blister, 8 to 10 minutes. Transfer to bowl and cover to keep warm. Set skillet aside for step 4.

3

Make the dressing

Whisk together garlic, just 2 tsp ginger, just half the lemon juice, tahini, tamari, and just 1 tsp agave in medium bowl. (TIPS: If dressing is too thick, add 1 tbsp warm water. Keep remaining ginger and agave for your own use.)

4

Crisp the tofu

Heat 1 tbsp vegetable oil in same nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper and cook, tossing occasionally, until tofu is browned in places, 3 to 5 minutes. Remove from heat, add lemon zest and remaining lemon juice, and toss.

5

Serve

Divide bulgur between bowls. Add charred broccolini and blistered tomatoes. Top with crispy lemon tofu and sauerkraut. Serve with tahini dressing. Tuck in!

6

CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Broccolini Ciabatta Sandwiches

Harissa mayo, sweet potato chips

35 min meal kit | 2 servings

790 Cal•44g Fat•87g Carbs•16g Protein

Calling all adventurous eaters! This hearty sandwich serves comfort food vibes—but with complex flavors. Cumin-spiced broccolini, lemony sweet potato chips, and harissa mayo are served on toasted ciabatta rolls in this high fiber, high protein meal.

Allergens: wheat. May contain soy.

Tools: Large nonstick skillet with lid, Foil-lined baking sheet

Ingredients

1 sweet potato, thinly sliced

1 lemon, zested and juiced (divided)

1 red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

1 tbsp ground cumin

8 oz broccolini, roughly chopped

1/4 cup vegan mayo

1 tbsp harissa paste

2 ciabatta rolls, sliced and toasted

3 tbsp olive oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Make the sweet potato chips

Preheat oven to 425°F. Combine sweet potato, lemon zest, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until sweet potato chips are tender and beginning to brown, 15 to 20 minutes, rotating halfway through.

2

Cook the cumin-spiced broccolini

Meanwhile, heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and a pinch of salt and pepper and cook until onions are translucent, 5 to 7 minutes. Add just 1 tsp cumin and broccolini and cook until tender, 8 to 10 minutes. Turn off heat, add lemon juice, and cover to keep warm.

3

Make the harissa mayo

Stir together mayo, harissa, and a pinch of salt in small bowl.

4

Assemble and serve

Spread harissa mayo on top and bottom halves of toasted ciabatte. Place bottom half on each plate, add 5 to 6 sweet potato chips, top with cumin-spiced broccolini, and close sandwiches. Serve with remaining sweet potato chips. Enjoy!

5

CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Bombay Potatoes

Beluga lentils, cilantro-cauliflower salad, tahini yogurt

45 min meal kit | 2 servings

650 Cal•29g Fat•77g Carbs•24g Protein

Smashed Yukon Gold potatoes absorb the flavors of Mumbai (or Bombay) in this hearty high-protein dinner. We serve them on a bed of beluga lentils—alongside tahini yogurt, pickled onion, and roasted cauliflower.

Allergens: sesame, tree nuts (cashew), tree nuts (coconut)

Tools: Small saucepan with lid, Medium saucepan, Baking sheet, Large nonstick skillet

Ingredients

10 oz Yukon Gold potatoes

6 oz cauliflower florets, cut into bite-size pieces

5.3 oz cashew milk yogurt

2 tbsp tahini

1 red onion, peeled and thinly sliced

1 lime, juiced

2 garlic cloves, peeled and thinly sliced

1 tbsp brown mustard seeds

1 tbsp whole cumin seed

6 oz beluga lentils

0.5 oz cilantro, leaves and tender stems roughly chopped

5 tsp olive oil (from your kitchen)

Salt (from your kitchen)

Pepper (from your kitchen)

nstructions

1

Boil the potatoes

Preheat oven to 400°F. Cover potatoes with 1 inch water in medium saucepan and bring to a boil. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain and let cool slightly.

2

Roast the cauliflower

Meanwhile, combine cauliflower, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned, 10 to 12 minutes.

3

Make the tahini yogurt and pickled onion

Stir together yogurt, tahini, and a pinch of salt and pepper in medium bowl. In separate medium bowl, combine onion, lime juice, and a pinch of salt and pepper and toss.

4

Crisp the potatoes

Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add smashed potatoes, garlic, mustard seeds, cumin seeds, ½ tsp salt, and a pinch of pepper. Cook potatoes until crispy, 5 to 8 minutes per side.

5

Heat the lentils and serve

Make small tear at top of lentil bag and microwave for 60 seconds. Stir roasted cauliflower and cilantro into bowl with pickled onion. Spread tahini yogurt on plates and top with lentils, Bombay potatoes, and cilantro-cauliflower salad. Enjoy! (TIP: You can also combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

6

CULINARY NOTES:

You can also roast cauliflower in air-fryer at 375°F for 6 to 8 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

[gracesrecipearchive]

Stuffed Grape Leaf Bowls

10 min meal kit | 2 servings

290 Cal•14g Fat•36g Carbs•8g Protein

Dolmas, or stuffed grape leaves, are a popular appetizer in Mediterranean cuisines—but we think they deserve main dish status: these little bundles pack a flavorful punch. They take center stage in these veggie-loaded brown rice bowls.

Ingredients

8.8 oz precooked brown rice

2 radishes, trimmed and quartered

3/4 cup grape tomatoes, halved

4 stuffed grape leaves (dolmas), halved

2 oz Treeline® Dairy-Free Herb Garlic Cheese

1/4 oz dill, fronds picked

1 tbsp za'atar seasoning

Salt (from your kitchen)

Pepper (from your kitchen)

Instructions

1

Prepare the rice

Make small tear at top of brown rice bag and microwave bag for 90 seconds. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

2

Serve

Divide rice between bowls and top with radishes, tomatoes, and grape leaves. Add dollops of garlic cheese and sprinkle with dill fronds, za’atar, and a pinch of salt.