A wonderful plant-based alternative to traditional crab cakes made with hearts of palm, garbanzo beans, and artichoke hearts, sautéed until crispy brown and served with a homemade tartar sauce.

Thanksgiving is THE best time to let the side dishes shine, and these caramelized sweet potatoes do just that.

Potato soup can get pretty fancy these days, but we’re revisiting its roots, which lie in simple pantry ingredients. This soup comes together quickly in just one pot on the stovetop, creating a cozy bowl perfect for snuggling up with on a cool night.

Our take on a Spanish Omelet uses pantry staples and makes a comforting meal or snack any time of day. Also known as a Spanish tortilla, tortilla Española, or tortilla de patata, this simple open-face omelet of potatoes, eggs, and sometimes onions, is a staple in Spanish cuisine.

The sweet-crisp caramelized edges of these potatoes contrast perfectly with the creamy smooth insides for a side dish that pairs well with any roasted meat. These little potatoes are sure to warm bellies this season!

Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Recipe developed by Mark Reinneld- The Doctor & The Chef.