Fall Minestrone Soup - Sticks Scratch Kitchen
This Fall Minestrone Soup is loaded with butternut squash, sweet potatoes, and kale and features a heart-warming tomato and nutmeg broth.| Sticks Scratch Kitchen
This Fall Minestrone Soup is loaded with butternut squash, sweet potatoes, and kale and features a heart-warming tomato and nutmeg broth.| Sticks Scratch Kitchen
Miso Ramen with Maple Mushrooms starts off with a salty sweet broth of pumpkin, white miso paste, coconut milk, vegetable broth, ginger and a pinch of cinnamon that's simmered to comfy perfection. Then it's loaded up with brown rice noodles, chickpeas, oven-crisped kale chips, and maple marinated mushrooms.| Sticks Scratch Kitchen
The best way to enjoy a cozy fall evening is with a warm bowl of this amazing Turkey Chili piled on top of delicious roasted sweet potatoes.| Sticks Scratch Kitchen
These Tofu Spring Rolls are a vegan/plant-based friendly side dish featuring crisp, crunchy, and fresh veggies and herbs, like butter lettuce, cucumber, carrot, and basil, pan-crisped tofu, and tender brown rice noodles wrapped in thin rice paper. Plus the lightly spicy and salty-sweet miso peanut sauce is perfect for dipping.| Sticks Scratch Kitchen
Sun-dried tomato pesto is a uniquely tangy, herby, and nutty pesto sauce that's wonderfully versatile. Add it to pasta, pizzas and soups.| Sticks Scratch Kitchen
This super easy Kale Pesto is vibrant, nutty, lightly peppery, packed with nutrient-dense kale and comes together in just 5 minutes!| Sticks Scratch Kitchen
Pumpkin Seed Pesto is a delicious twist on traditional basil pesto that has a unique nutty and herby flavor thanks to pumpkin seeds, basil, spinach, garlic, olive oil, and Parmesan cheese.| Sticks Scratch Kitchen
