October 4

Recipes Our Team Made and Loved This Month

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Food is one of the most meaningful ways to connect with others. Whether we’re gathering for a meal, sharing favorite recipes, or sampling one of the sweet treats brought into the office, it always gives us a reason to pause and enjoy one another’s company. We are so fortunate to have a team that is not only creative at work, but talented in the kitchen as well! Below, find some of their recent creations and consider giving one a try. We would love to gather inspiration from you, too, so let us know your recent kitchen wins (or anything on your list to make this month) in the comments!

fall recipes

Chipotle Shrimp Cobb Salad (made by Margaret): The most fun recipes to make when entertaining call for a variety of tasks, so multiple people can join in the preparation. That way, you’re spending time with everyone while simultaneously hosting with ease. This salad is easy to prep and makes a generous portion size, perfect for sharing with friends at your next porch party.

fall recipes

Greek Nachos with Herbed Tahini Sauce (made by Lisa): Over the summer, I tried this Greek “nacho” recipe from the Love Real Food cookbook. It quickly became one of my go-to recipes for gorgeous evenings when I can’t resist dining al fresco. On its own, it makes a delicious appetizer or side dish, but we usually add grilled chicken and a sprinkle of feta to turn it into an entrée.

fall recipes

Blueberry Cornmeal Shortbread Tart (made by Annika): I was dying to try this tart all summer and since blueberry season was coming to a close as seasons quickly changed, I knew I had to hurry up and make it! Since I’m dairy-free, I substituted the butter for Earth Balance. It was such a wonderful early fall treat!

fall recipes

Sage Lemon Butter Chicken Piccata with Mashed Cauliflower (made by Margaret): A few things I took notice of while making this meal: the sound of the tomatoes popping on the pan, the lemony aroma that filled the kitchen, and the flavor the thyme leaves contributed to the entire dish. Also, cauliflower “mashed potatoes” are officially my new favorite comfort food.

fall recipes

Gluten-Free Vegan Peanut Butter Cup Cheesecake (made by Annika): Reese’s Peanut Butter Cups have always been my absolute favorite candy—I firmly believe there is no better combination than peanut butter and chocolate. When I saw this recipe for a vegan, gluten-free, refined sugar-free peanut butter cup cheesecake, I was in awe! Although I was a little skeptical at first, the cashews produced a delicious, creamy filling, while the chocolate crust was to die for. I brought it into the office and everyone devoured it!

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