We are staying cool as a cucumber with ice-cold, refreshing foods all week long! From picnic-ready pasta salad to salsa and a summertime twist on a mint julep, we’re keeping it chill in the kitchen.
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
We love using a 50/50 mix of veggies and pasta in our pasta salads (is it pasta salad? Or salad pasta?) Chickpea rotini boosts the protein, but use any short-cut pasta you like!
This tropical-inspired coconut-crusted tofu is paired with a refreshing mango avocado salad that doubles as salsa for tomorrow night’s tacos! Serve with rice and dinner is done.
New to working with dried seaweed? Start with this gingery cucumber salad. We love this dish with silken tofu. It’s a welcome contrast to crisp cucumbers and green onions.
These pantry-friendly veggie burgers rely on black beans and tempeh for both texture and structure - the keys to a veggie burger that doesn’t fall apart!
These pantry-friendly veggie burgers rely on black beans and tempeh for both texture and structure - the keys to a veggie burger that doesn’t fall apart!
This twist on a Southern-style mint julep is the epitome of summertime refreshment. Watermelon and mint are muddled with simple syrup, bourbon, and crushed ice. Don’t forget the chilled glass!
New to the Shop! LUCID is lovingly blended with lemon and heirloom Frantoio olives and harvested early by a master miller onsite in a certified organic mill. The olives are milled within 90 minutes of being hand-picked before the olive oil is cold-pressed. Enjoy in potatoes, roasted vegetables, muffins, pasta, greens, salad and cocktails.
New to the Shop! PARASOL is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges. PARASOL is lovingly crafted on a nutrient-dense, family-run farm in California’s Central Coast. Ideal for: greens, chicken, seafood, cocktails and shrubs.
