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Banana Maple Cream Pie

1 single pie crust recipe

2 ¼ cups milk

½ cup Sugarmaker’s Cut pure maple syrup

Pinch of salt

¼ cup cornstarch

3 large egg yolks

3 Tbsp butter

1 tsp vanilla

2-3 ripe bananas

1 Tbsp lemon juice

4 oz caramel sauce

Prepare your pie crust in a standard pie pan.  Dock it with a fork and blind bake it in an oven at 350 until light brown, about 15 minutes.  Let cool.

For the pastry cream, in a medium sized pot scald two cups of the milk with the maple and a pinch of salt.  In a separate bowl, mix the cornstarch with the remaining ¼ cup milk.  Add the egg yolks to the cornstarch and whisk until well blended.  Take a half cup of the hot milk and slowly add it to the egg mixture, whisking constantly.  Add another half cup of hot milk and repeat.  Add the egg mixture back into the pot of remaining milk and turn the heat to medium-low.  Stir until the custard thickens.  If bubbles start to form, turn off the heat immediately and continue stirring so the egg does not curdle.

Add the vanilla and butter and stir until blended.  Transfer to a bowl and let cool.

When the custard and pie shell are completely cooled assemble the pie.  Pour the caramel into the bottom of the pie forming a very thin layer.  Spoon half of the custard over the caramel and spread evenly.  Take one of the bananas and slice it into1/4 inch slices and create a layer of bananas over the first layer of custard, using a second banana if necessary.  Cover the bananas with the remaining maple custard.  Slice another banana and toss it gently with the lemon juice to prevent browning.  Make another layer of the sliced bananas, arranging them in a decorative pattern if you choose.  Cover with plastic wrap and chill in the fridge for at least two hours.

When ready to serve, whip the heavy cream until soft peaks form.  Add the maple syrup and vanilla, tasting to see if you want more maple.  You can either spread the whipped cream over the top of the entire pie or serve the pie with a single dollop of whipped cream in the middle of the slice.



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1 tbsp coconut oil

3 large carrots, spiraled

½ cup sugar snap peas, thinly sliced

¼ cup chopped red cabbage (around ¼ of a head)

1/3 cup Hope Foods Thai Coconut Curry Hummus

½ tsp tamari


1-2 tbsp water

¼ cup chopped cashews

1-2 scallions, thinly sliced

handful mixed greens



Heat coconut oil over medium heat in a skillet. Add carrot noodles and season with salt and pepper. Cook for approximately 8-10 minutes or until the noodles have softened and begin to brown on the ends.

While the carrot noodles are cooking, in a large mixing bowl, whisk together hummus, tamari, water, and sriracha (to taste). Once the noodles are done cooking, remove from the pan and add to the bowl with the sauce and toss to coat.

Portion noodles into two bowls. Sprinkle with sliced snap peas, red cabbage, and greens. Top with  cashews, scallions, and more sriracha, if desired



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A colorful combination of ingredients makes this salad look as good as it tastes.



1 each Avocado
1 cup Corn kernels, fresh or thawed if frozen
4 cup Shredded romaine lettuce
1 each Red bell pepper, chopped
1 cup Grape tomatoes, halved
½ cup Toasted pumpkin seeds (optional)
2 each 15 oz cans no-salt added black beans, rinsed and drained
2 ¼ cup Terrapin Ridge Farms Cilantro Lime Ranch Dressing



In a large bowl, whisk together avocado and Terrapin Ridge Farms Cilantro Lime Ranch Dressing until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated




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12 ounces dried bucatini pasta or pasta of your choice, or 1 pound fresh

½ cup Vermont Creamery Mascarpone

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 teaspoon fine sea salt

½ teaspoon black pepper

1 cup packed pea shoots

⅓ cup pine nuts, toasted



Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions.

Meanwhile, in a serving bowl whisk  together mascarpone, lemon zest and juice, salt, and pepper. When the pasta is done, reserve ½ cup of the pasta cooking  water, drain the pasta, and transfer it to the serving dish.

Toss pasta with mascarpone mixture and add reserved pasta cooking water. Toss in pea shoots. Serve topped with pine nuts.



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Extra virgin olive oil

2 cloves garlic, smashed

1/2 cup grated Parmesan cheese

Zest and juice of 1 lemon

1 tbsp. Dijon mustard

2 to 3 anchovy fillets

1 tsp. Worcestershire sauce

1 tsp. hot sauce

Kosher salt and fresh cracked black pepper

1 bag of lēf Balance baby kale blend

Toasted, grilled or store-bought croutons



In the bowl of a food processor, combine the Parmesan, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire and hot sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with fresh cracked black pepper, and salt if needed.

In a large bowl, toss the Balance greens with the croutons and two-thirds of the dressing. Taste, add the remaining dressing, and adjust the seasoning if needed.