Insights

Timeless Vegetarian "Meatballs" by Fernanda Baggio

These delicious plant-based alternative to traditional meatballs are brought to you by Fernanda Baggio, a Le Courdon Bleu graduate who now works as Research and Development Sous Chef at Aquerello, a two Michelin star restaurant in San Francisco. We sent chef Fernanda some Timeless products, and she used THREE different ones to develop these satisfying and savory vegetarian meatballs that can go with the pasta of your choice. What are you waiting for?!?

A Four Continent Dish with a Little Montana

Some of the best dishes draw inspiration and ingredients from multiple corners of the world. That...

Curried Cauliflower Soup with Harvest Gold Lentils

The season of winter means it’s also soup season for those in cooler climates. The good thing about...

Vegan French Green Lentil Gumbo

This vegan dish combines the delicious techniques behind a Cajun/Creole classic and the heartiness...

Farro and Artichoke “Polpette” (Italian Vegetarian Meatballs)

Who knew that hidden inside that prickly, giant thistle-like bud would be the perfect ingredient...

Holiday Dinner for Everyone? It's Complicated!

Vegan, vegetarian (lacto-, ovo-, or lacto/ovo-vegetarian, whew!) Keto, low salt, gluten-free,...

Hummus Caribe

All compliments go to Chef Claudia at @ClaudiasMesa for this wonderful Plantain Sweetened Hummus.

The Woman Who Launched a Grass Roots Movement at Her Dining Table

Colombian born, Chef Claudia Galofre-Krevat, a long-time friend to the Timeless Community. Join us...

Chocolate Black Beluga Lentils® Truffles

You had Me at "Chocolate!" Who doesn’t love something sweet?Sweet treats for any occasion....

Farmer Feature:Matt and Sonja Johnson

Tenacious describes the people who know what they want and go for it. The Johnson farm celebrates...