simple spaghetti squash from Eat Boutique
fresh pea and ricotta tartine with spring vegetables from Fork Knife Swoon
fresh herb aioli with spring vegetables from Gourmande in the Kitchen
vegetarian muffuletta from Lisa Is Cooking
little gems salad with avocado green goddess dressing from Aida Mollenkamp
butternut squash and black bean tacos from 10th Kitchen
lemon and rosemary roasted brussel sprouts with asiago and garlic mashed potatoes from Sweet Road
whole roasted tandoori cauliflower with mint chutney from My New Roots
broiled zucchini with goat cheese and basil from SPROUT
crispy baked falafel from Cookie and Kate
farmer’s market pasta salad with spinach pesto from The Parsley Thief
roasted carrot, avocado and orange salad from 10th Kitchen
grilled veggie sandwich from What Should I Eat For Breakfast Today
beet ice cream with orange zest and poppy seeds from CosmoCookie