Recipes
Real Food + Fresh + Made Here = Tastes Better
Frozen Yogurt Bark with Berries
Trending Tuesday with CT’s Morning Buzz shares our latest recipe frozen yogurt bark with berries. This can be made with vegan vanilla yogurt, or the usual dairy variety.
Edamame, Quinoa & Kale Salad
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a fresh and nutritious edamame, quinoa and kale salad.
Chèvre, Strawberry and Basil Bruschetta with Balsamic Reduction
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a sweet and savory Chèvre, Strawberry and Basil Bruschetta with Balsamic Reduction.
Spicy Cucumber and Bell Pepper Salad
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a spicy cucumber and bell pepper salad.
Butternut Squash and Sage Oil Pasta
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a delicious butternut squash and sage oil pasta.
Crunchy Asian Cucumber Salad
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a crunchy asian cucumber salad.
Grilled Angus Steak & Garlic Rosemary Potatoes
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, grilled angus steak & garlic rosemary potatoes.
Hot Chocolate Dip: Trending Tuesday with CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a decadent Hot Chocolate Dip.
Chicken Caprese Salad: Trending Tuesday with CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a Chicken Caprese Salad.
Greek Chickpea Salad: Trending Tuesday with CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a quick and delicious Greek Chickpea Salad.
Baked Citrus Salmon: Trending Tuesday with CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a fresh and healthy Baked Citrus Salmon.
Mediterranean Pasta Salad: Trending Tuesday with CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, a delicious Mediterranean Pasta Salad.
Triple Berry Chia Pudding: Trending Tuesday CT Morning Buzz
Trending Tuesday with CT’s Morning Buzz shares our latest recipe, vegan triple berry chia pudding!
Common Ground’s Esther Chiang ‘s Kimchi
Meet Esther Chiang, the Food Justice Education Coordinator at Common Ground High School. See her delicious recipe for kimchi here!
Chinese Pumpkin Cake with Common Grounds Waleska Arroyo
Meet Waleska Arroyo, the kitchen wizard at Common Ground Magnet High School! She’s whipped up a delightful recipe for pumpkin mochi cakes with her students during their after-school cooking club.
Strawberry Rhubarb Crumble
Strawberries and tart rhubarb, baked together a crumbly topping for a comforting treat that combines the freshness of summer fruits with the warmth of a homemade crumbly crust.
Spinach, Eggplant, and Feta Quinoa
A Mediterranean-style, gluten-free quinoa salad that’s not only vegetarian but also paleo-friendly. Packed with protein and fiber, it’s a versatile dish perfect for salads or a satisfying main course.
Grapefruit Rosemary Mocktail
This non-alcoholic grapefruit mocktail with rosemary simple syrup is fizzy, fresh, and delicious! The perfect drink companion for festive occasions with children and adults!
Easy Gingerbread Cookies
Looking for a great way to engage the whole family this holiday season? Whip up a batch of gingerbread cookies!
Roasted Brussels Sprouts and Sweet Potatoes
Brussels Sprouts… the perfect addition to your holiday feast! We’ve shared one of our favorite recipes from Shweta in the Kitchen.
Wild Rice Stuffed Acorn Squash
This Vegan Wild Rice Stuffed Acorn Squash is colorful, flavorful, full of texture, and just as delicious as it is beautiful.
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