The Cutting Board by Green Chef

  • Categories
    • Recipes
    • Meet Team Green Chef
    • Getting Saucy
    • Ask Green Chef
    • Monthly Harvest
    • Chef Secrets
    • Holiday Inspiration
    • Thinking Green
    • Video
  • Learn More
  • Menu
  • Join
  • Affiliate
0 In

Brussels Side_002 (1)

 

November 3, 2017
Share Tweet Pin it +1

No Comments

Leave a Reply Cancel Reply

About Us

Green Chef delivers all you need to make wholesome meals at home: premium, pre-measured ingredients and delicious, easy-to-master recipes.

Get stories in your inbox!

Latest Posts

  • 4th of July Dessert Recipe: Gluten-Free Berry Crostata

    July 3, 2018

  • How To Stay Gluten-Free During BBQ Season

    July 3, 2018

  • A Foodie Father’s Day Celebration

    June 16, 2018

  • Paleo Blood Orange Margarita

    May 4, 2018

  • Spring Eating: Six Tips For Eating More Veggies

    April 20, 2018
Facebook Twitter Instagram Pinterest Youtube LinkedIn

Instagram

  • Impress your family and friends by serving them Ratatouille, a fancy way of saying "simmered vegetables." Ratatouille is made here with zucchini, potato, and tomatoes, all simmered in a red pepper hummus sauce and topped with toasted pine nuts for a light crunch. Zucchini and Potato Ratatouille on this week's Plant-Powered Menu #GreenChef #EatWell #EatVegan #VeganRecipes #PlantPowered #PlantBased #Vegetarian #Vegan
  • We're feeling a lively Vietnamese-inspired dish tonight! We're talking about boneless chicken thighs seasoned with lime zest and a cumin, turmeric, and anise spice blend served over a fluffy bed of pad thai rice noodles. Vietnamese Grilled Chicken Bowl on this week's Omnivore Menu #GreenChef #EatWell #Keto #EatKeto
  • 23 recipes to choose from including Paleo, Keto, Gluten-Free, Vegan, Vegetarian, and Pescatarian, plus FREE snacks in select boxes courtesy of our friends at @Larabar. #GreenChef #EatWell
  • We coated Tofu in an umami-rich marinade, made with tamari, miso, orange juice, and ginger, and served it over a bed of black rice strewn with rainbow carrots 🤩 Orange-Miso Tofu with Black Rice on this week's Plant-Powered menu. #GreenChef #Veggie #PlantPowered
  • A hearty salad inspired by earthy Middle Eastern flavors. Garbanzo beans and sweet potatoes are seasoned with aromatic bahārāt spices (featuring cumin, coriander, allspice, cardamom, and cinnamon), and oven-roasted. They’re tossed with toasted pearl couscous, olives, dates, and a tangy za’atar-spiced lemon vinaigrette. Feta cheese and toasted pine nuts add creamy notes over top. Baharat Spiced Couscous Salad on this week's Plant-Powered menu. #GreenChef #PlantPowered #Veggie #Vegan #VeganRecipes
  • Flatbreads, slathered with roasted red pepper hummus, are piled with roasted red peppers, kale, artichokes, and tomato. They are drizzled with a balsamic reduction, and finished in the oven. A hearty salad of kale, squash, and sunflower seeds (tossed with a tangy apple cider vinaigrette) adds a fresh side. Mediterranean Flatbreads on this week's Plant-Powered menu. #GreenChef #PlantPowered #Veggie #Vegan #VeganRecipes
  • Living vicariously through @pia_mia_clean_food 🤩 #GreenChef #Regram #PlantBased #BeetRootBurger
  • This veggie-packed soup serves up comfort in a bowl. Zucchini is sautéed alongside roasted red peppers and corn. Pinto beans and lime zest join the pot next before it’s all simmered in a savory broth — made with adobo-seasoned ground tomatoes. Homemade guacamole lends the dish rich and creamy flavors, while crushed tortilla chips add a crisp crunch on top. Pinto Bean Tortilla Soup on this week's Plant-Powered menu. #GreenChef #PlantPowered #Veggie #Vegan #VeganRecipes

Follow Me!

© 2018 Green Chef Corporation. All Rights Reserved.

Back to top
Don't miss out. Get the latest stories in your inbox!