Meatless Monday Challenge

Strawberries

When sourced in season, locally, and organically, raspberries are considered a sustainable crop as raspberry production causes no known significant damage to air, water, land, soil, and forests.

Check when raspberries are in season in your area with this Seasonal Food Guide.

It is important to note, when not sourced organically, commercial strawberries can be problematic as they have among the highest levels of pesticide contamination compared to other fruits.

Strawberries are juicy and sweet and can be used in both sweet and savory recipes.

Simmer Down Your Search!

3 fruity mojitos garnished with a pineapple stem, strawberry, lime and mint

Easy

Tropical Strawberry Pineapple Mojito

plate of variety of halloween festive chocolate covered strawberries

Easy

Easy Halloween Chocolate Covered Strawberries

Strawberry Goat Cheese Salad on a plate with more on serving platter behind it

Easy

Crisp Strawberry Goat Cheese Salad

pink milkshake with whipped cream surrounded by sprinkles and strawberries

Easy

3-Ingredient Banana Strawberry Milkshake

stack of whole wheat strawberry banana pancakes with syrup being poured on top

Strawberry Banana Whole Wheat Pancakes

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These Portobello Mushroom Wraps are packed with fl

These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.

-1 large portobello mushroom
-¼ large red onion
-1 tablespoon olive oil
-1 tablespoon soy sauce
-1 teaspoon maple syrup
-¼ teaspoon salt
-¼ teaspoon pepper
-1 large wrap of choice
-2 tablespoons herbed cheese (such as boursin—any flavor)
-3 slices provolone cheese
-½ large tomato or other fresh toppings like shredded carrots or peppers
-¼ cup spinach or other greens or sprouts

-Preheat your oven to 425°F and slice your mushrooms and onions and spread them out on a baking sheet.
-Pour olive oil, soy sauce, maple syrup, salt, and pepper over mushrooms and onions and use two spoons or clean hands to toss, ensuring all of the mushrooms and onions are coated in the marinade.
-Roast the mushrooms and onions for 15 minutes. Meanwhile, start to assemble your wrap.
-Spread your boursin cheese over the wrap first. Then, stack the provolone slices, tomato, and spinach (or any other toppings of choice) in the center of your wrap.
-After 15 minutes, remove your mushrooms and onions, but keep your oven on. Stack the roasted mushrooms and onions on top of your other fillings and roll your wrap.
-To roll, rotate your plate so the fillings are horizontal, reaching from one side to the other.
-Then, fold the sides of the wrap over the fillings with two hands.
-Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap.
-Stick the wrap back in the oven for 5 minutes until the cheese is melted and the whole wrap is warm. Alternatively, you can use a panini press to finish off your wrap. Enjoy hot!

These Chewy Chocolate Chip Coffee Cookies take you

These Chewy Chocolate Chip Coffee Cookies take your favorite classic cookie to the next level with espresso powder for a jolt of flavor and caffeine! Just one bowl and less than 30 minutes required!

Ingredients
-½ cup softened unsalted butter (½ cup butter = 1 stick)
-1 cup light brown sugar
-1 tablespoon vanilla extract
-1 large egg
-1 ¾ cup all-purpose flour
-1 tablespoon espresso powder (use Cafe Bustelo for strongest flavor)
-¼ teaspoon table salt
-½ teaspoon baking soda
-1 cup chocolate chips (dark or semi-sweet)

Method
-Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add softened butter, brown sugar and vanilla extract. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
-Add the egg and use your hand mixer on low to combine.
-Add the flour, espresso powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
-Add the chocolate chips to your dough and use a rubber spatula to fold to combine.
-Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
-Bake for 12-14 minutes on the top rack. It’s okay if they are slightly underdone. Allow them to cool on the baking sheet. Enjoy!

The perfect sandwich starts with @rudisbakery brea

The perfect sandwich starts with @rudisbakery bread! This epic pan-fried banana fluffernutter features generous layers of peanut butter (or today I made it with Voyage Peanut-Free Spread), marshmallow fluff, and fresh banana sandwiched between two slices of Rudi’s Rocky Mountain Sourdough bread fried in butter until beautifully golden brown. #rudisbakerypartner Rudi’s Bakery makes products with premium quality ingredients. The Rocky Mountain Sourdough is organic, naturally vegan, Non-GMO, uses no artificial preservatives, and contains 0g sugar per serving. Grab the full recipe below and find Rudi’s products at your local Whole Foods! #rudisbakery #rudisrockymountainsourdough

Pan-Fried Banana Fluffernutter

-2 slices @rudisbakery Rocky Mountain Sourdough bread
-2 tablespoons butter
-¼ cup peanut butter or @voyagefoods Peanut-Free Spread
-¼ cup marshmallow fluff
-½ banana, sliced

Method

-Generously spread butter on one side of each slice of bread. Flip bread over so the buttered side is facing down.
-Spread on a layer of peanut butter (or seed spread), followed by a layer of fluff, and top with sliced banana.
-Add the second slice of bread to the top with the buttered side up.
-Get a frying pan hot over medium heat, then place the sandwich in the center of the pan. Cook for 2-3 minutes on each side, until both sides are golden-brown. Slice and enjoy!

Bourbon 👏 Cupcake 👏 Shots 👏 my 3 favorite

Bourbon 👏 Cupcake 👏 Shots 👏 my 3 favorite words in one sentence! 🍫🥃 And what better reason to whip up these celebration-worthy delicacies than the arrival of Spring🌻?!

I’ve partnered with @BallotinWhiskey to welcome Spring with the best way to use leftover chocolate frosting— Bourbon Ball Cupcake shots! #BallotinPartner #For21+

Ballotin mixes 3-year old barrel-aged whiskey with all-natural ingredients to bring you a balanced mix of warm whiskey notes and deliciously indulgent flavors. It’s absolutely delectable on its own, or can be used to make decadent, celebration-worthy libations, like these dessert-inspired shooters.

Grab the full recipe below:
#BallotinChocolateWhiskey🍫🥃 #LiveDeliciously

Bourbon Ball Cupcake Shooters (makes 4 shots):
-4 ounces @BallotinWhiskey Bourbon Ball
-½ cup chocolate frosting + more for rim (I used buttercream)
-2 tablespoons rainbow sprinkles for the rim

Method:
-Dunk the rims of 4 shot glasses into the frosting and then roll them in rainbow sprinkles.
-Make sure your frosting is at room temperature. Add it to a cocktail shaker with your Ballotin Bourbon Ball. Shake vigorously. Strain and add to the prepped shot glasses. Enjoy!

The key to a dang good pizza night at home: homema

The key to a dang good pizza night at home: homemade pizza sauce from fresh tomatoes 🍅 This Homemade Pizza Sauce uses fresh tomatoes to bring a bold flavor with no added sugar and is specifically designed to avoid a soggy crust.

Homemade Pizza Sauce
-10 whole tomatoes on the vine
-1 head garlic
-2 tablespoons olive oil
-1/2 teaspoon salt
-1/2 teaspoon dried oregano

Method
-Preheat your oven to 425°F.
-Wash and dry your tomatoes and chop the top off of your head of garlic.
-Add the tomatoes and garlic to a baking sheet or dish and cover with olive oil.
-Roast for 30-35 minutes until the tomato peels appear wrinkly. Set aside to cool.
-Once the garlic and tomatoes are cool enough to handle, squeeze the garlic cloves out of their peels and add to a blender. Remove the roasted tomatoes from the vine and peel and discard the outermost layer, adding the fruit of the tomato to the blender.
-Add the salt and oregano to the and blend on high until smooth.
-Add the sauce back to a large pot over medium-high heat. Simmer to thicken, stirring occasionally to avoid burning. Simmer until the sauce almost resembles tomato pasta (about 30 -45 minutes). I like to half cover the pot with a lid to avoid splatter while still allowing plenty of room for steam to escape.
-This sauce can be jarred and kept in the refrigerator for 7-10 days or served immediately on pasta, pizza, sandwiches, etc.

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