Recipes

Eating more plants and vegetables is good for you and the planet. There are so many delicious ways to eat plant-based meals and we are happy to share some of our favorite recipes.  Check out our recipes and come back often as we add more.  Cheers to sustainable eating!

Hearts of Palm Ceviche

Hearts of Palm Ceviche

This lovely dish embodies summer. The cool citrus flavor combined with the texture of the traditional ceviche makes this a winner in taste, good for you and the environment. On a hot day, this 10 minute recipe of the heart of palm ceviche is just what your taste buds crave.

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Garden Fresh Arugula Salad

Garden Fresh Arugula Salad

I love this salad, especially this time of year when the arugula and herbs are fresh from the garden. It is a simple salad to put together and is enhanced by a lemon balsamic dressing and Parmesan. It is healthy and ready in minutes.

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Tomato, Peas, and Feta

Tomato, Peas, and Feta

  This recipe made with tomato, peas and feta makes a lovely lunch bursting with flavors!  This is a recipe from Greenfeast Spring, Summer by Nigel Slater.  We loved this lunch and it goes well with an iced tea, lemonade, or white wine. Serves 2Ingredients: For...

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Vegetarian Mushroom Bourguignon

Vegetarian Mushroom Bourguignon

There is something sensuous in the winter about a stew with red wine that simmers well before dinner time. This vegetarian bourguignon made with mushrooms instead of beef achieves great heights on a cold winter day.

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Pasta with Cheese, Herbs and Lemon

Pasta with Cheese, Herbs and Lemon

This recipe is a lovely adult version of pasta and cheese. Herbs and lemon combined with the parmesan cheese and pasta is a simple yet elegant meal. It is easy to make, so it is a weekday go-to-favorite!

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Pasta with Tomato Sauce Topped with Pesto

Pasta with Tomato Sauce Topped with Pesto

Pasta with tomato sauce topped with pesto is an easy comfort meal that never disappoints. Cook up your favorite pasta as instructed on the box and serve with a generous portion of the tomato sauce and pesto. Yield: 4 servings

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