We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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Plant-Based Chef Christina Martin (left)

We’re in high backyard barbecue season, and if you’re looking to keep things fresh, go plant-based! Enjoy some delicious vegan summer recipes courtesy of Christina Martin, regardless of your dietary lifestyle. Christina is a Philadelphia-based vegan chef and healthy food advocate. While working toward her culinary degree, she had the opportunity to work in the kitchens of Blackfish, Village Belle and Vedge. She seeks to share her love for cooking through educating with a focus on teaching the basics of healthy and locally sustainable cooking.

Wheat Berry Salad

1 cup cooked wheat berries
1 head frisee
1/2 red onion small diced
1/4 cucumber small diced
1 cup cherry tomatoes halved
4 radishes thinly sliced
1 small watermelon or 1/2 large watermelon
1 tbsp chopped parsley
1 tbsp minced chives

Dressing:
1/2 cup lemon juice
1 1/2 cup olive oil
1 shallot
1 tbsp fresh thyme
1 tsp agave

For the dressing, mix the vinegar, shallot, thyme, agave, salt and pepper with a stick blender. Drizzle in the oil and taste for seasoning.

Cut the watermelon into 1/4 inch thick slices. Grill on both sides until caramelized.

Mix the wheat berries, frisee, red onion, cucumber, tomatoes, radish and herbs. Lightly dress with the dressing and season with salt and pepper.

Top the sliced watermelon with the mixed salad.

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BBQ Jackfruit
Think of this as a plant-based alternative to BBQ pulled pork. Perfect as a slider, served with potato salad!

1 can brined young jackfruit
1 small yellow onion, sliced thinly
1 cup ketchup
1/2 cup apple cider vinegar
1/3 cup brown sugar
1 tbsp soy sauce or liquid aminos
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tbsp oil

Lightly sweat the onion in the oil over medium heat until softened.

Add the spices and toast until fragrant.

Add all the liquids and mix to combine. Add the jackfruit and bring to a simmer. Lid and simmer for 30-45 minutes stirring often.

Shred the jackfruit using a pair of tongs.

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!