Memorial Day celebrations may look a little different this year, but that doesn't change the fact that the long weekend is a good excuse to play around with summer flavors in the kitchen! Whether you're cooking for your family, your neighbors, or yourself, we've got you covered on delicious recipes.


 Fresh Arugula Salad
vegetarian + gluten-free


4 cups arugula
1/3 cup pickled onions
1/3 cup apple, julienned
1/3 cup manchego cheese, diced
1/3 cup candied walnuts
2 tbsp sherry vinegar
1 tbsp walnut oil
1 tbsp olive oil
1 tbsp chopped shallot
1/2 tsp Himalayan sea salt

In a large bowl, combine arugula, onions, apple, cheese, and walnuts. In a small bowl, whisk together vinegar, oils, shallots, and salt. Pour dressing over salad and toss to combine.
Pickled Onions: 1 red onion, sliced 1/2 tsp coconut sugar 1/2 tsp salt 1/4 cup rice vinegar 1/4 cup apple cider vinegar 1/4 cup sherry vinegar 2 small cloves garlic, peeled In a small pot, bring 2 cups of water to a boil. Place onions in a colander. When water comes to a boil, slowly pour water over the onions to soften. In a glass container, add sugar, salt, vinegars, garlic, and onions. Cover and shake to combine. The onions will be ready in about 30 minutes but are better with time. Store in the refrigerator.
Candied Walnuts: 1/3 cup coconut sugar 1/4 cup water 2 tbsp coconut oil 1 1/2 cups walnut halves Combine first 3 ingredients in a large skillet. Bring to boil, whisking for 1 minute. Add walnuts and stir for about 3 minutes. Transfer nuts to parchment-lined baking sheet and allow to cool.

Summer Veggie Tart


Gluten-Free Crust:
1/2 cup gluten-free oat flour 
1/3 cup ground almond flour 
2 tbsp corn starch 1/2 tsp sea salt 
3 tbsp cold-pressed coconut oil or organic butter 
3 tbsp ice-cold water
Garlic Goat Cheese Spread:
3/4 cup whipped goat cheese 
3/4 cup cream cheese 
1 garlic clove, minced 
1 tsp salt 
1 tbsp freshly minced herbs 
Options: rosemary, basil, & oregano
2-3 medium heirloom tomatoes 
2-3 radishes
Sliced micro-greens 
Toasted pine nuts

Preheat oven to 350 degrees. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap, then chill for about 30 minutes. Press the dough evenly into a circle. Prick the bottom with a fork and blind bake for about 25 minutes or until set and edges are golden brown. While crust is baking, make goat cheese spread. In a medium bowl, combine whipped goat cheese, cream cheese, minced garlic, salt, and herbs. Whip together until smooth and creamy. Remove crust and cover bottom with garlic and herb goat cheese spread. Top with heirloom tomatoes, radishes, micro-greens, and toasted pine nuts. Serve warm or room temperature.

Grilled Pizza with Arugula, Cherries, Ricotta + Coconut Cashew Granola


1 pizza crust (we recommend Trader Joes Cauliflower Crust)
2 tbsp Extra-Virgin Olive Oil
1 tbsp garlic, minced
4 oz Kite Hill ricotta, crumbled
1 cup cherries, pitted and halved
1 cup arugula balsamic glaze
1/2 cup Purely Elizabeth Coconut Cashew Grain-Free Granola

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

Millet Beet Black Bean Burgers
vegan (sub egg)
Millet Beet Black Bean Burger


3 large red beets
1 cup millet, cooked
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup Purely Elizabeth Original Oatmeal
1 can black beans, rinsed and drained
1/4 cup barbecue sauce – such as Stubbs
1 large egg (optional for non-vegan burgers)
Toppings (optional):
Organic Cheese:

Heat the oven to 400°F. Wrap the beets in aluminum foil and roast for 50 to 60 minutes. Set aside.
In a large skillet, heat olive oil to medium heat. Add onion and garlic and sauté for 10 minutes. Set aside. Meanwhile, in a food processor add beans and oatmeal and pulse. Set aside in a large bowl. Add peeled beets to food processor and process until smooth. Pour beets into black bean and oatmeal mixture. Add millet, onions, bbq sauce and egg. Mix well. Refrigerate the mixture. Form into patties and cook on an olive oil lined large skillet over medium heat. Cook for 3-5 minutes per side. Serve with a slice of organic cheese and kimchi on top.

Strawberry Lemon Frosé

Strawberry Lemon Frose

1 750 ml bottle rosé
8 oz frozen strawberries
2½ ounces fresh lemon juice
St Germain (optional)
Simple syrup (optional)

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!