This bold, zesty black bean dip is loaded with sweet corn, juicy tomatoes, avocado, and a kick of jalapeño and lime. Ready in minutes and full of texture, it’s perfect as a dip, taco topping, or side dish for summer gatherings.
This one-pan tomato pasta is perfect for late summer—juicy grape tomatoes, garlic, and fresh basil come together with your favorite pasta and dairy-free Parmesan. Quick, flavorful, and plant-based, it’s ideal for weeknights or using up garden tomatoes.
This vibrant summer berry salad combines fresh arugula, juicy blackberries, blueberries, and strawberries with creamy avocado and crunchy almonds. Purple cabbage adds color and crunch in this light, refreshing, and plant-based salad that’s perfect for warm weather. Gluten-free, vegan, and bursting with antioxidants!
These easy vegan charred corn tacos are loaded with sweet corn, refried black beans, creamy avocado, and fresh toppings. A quick, flavorful, and plant-based taco recipe perfect for summer, Meatless Monday, or any weeknight dinner. Naturally gluten-free and dairy-free!
This vibrant Kite Hill dairy-free tortellini salad is packed with fresh Italian parsley, juicy grape tomatoes, crisp cucumber, briny olives, and a zesty lemon-Dijon dressing. Perfect for a summer meal or picnic, it’s easy to make, full of flavor, and completely plant-based.
