Kelly's Green Kitchen

Kelly's Green Kitchen Kelly’s Green Kitchen is a plant-based recipe hub and lifestyle brand rooted in New England charm and fresh, seasonal cooking.

smoky sweet potatoes on the grill > in the oven, always. these get charred and caramelized in under 10 minutes, then get...
06/29/2026

smoky sweet potatoes on the grill > in the oven, always. these get charred and caramelized in under 10 minutes, then get drowned in the most addictive cilantro lime drizzle. serve with grilled onions or your favorite protein and call it dinner. ✨

smoky sweet potatoes with cilantro lime drizzle 🍠 🌿

2 large sweet potatoes, sliced into ½ inch rounds
2 tbsp olive oil
½ tsp smoked paprika
salt + pepper

**cilantro lime drizzle**
1 cup cilantro, finely minced
1 garlic clove, minced
¼ cup fresh lime juice
⅓ cup olive oil
1 tsp agave or maple syrup
¼ tsp cumin
½ tsp salt

toss sweet potato rounds in olive oil, paprika, salt + pepper. grill on medium-high 4–5 min per side until charred and tender. whisk all drizzle ingredients together, thinning with a splash of water as needed. drizzle over hot sweet potatoes and serve immediately.

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I know it’s not pizza, but hear me out. ✨School’s out, summer is here, and farmers market trips on the Cape are back. 🧺S...
06/22/2026

I know it’s not pizza, but hear me out. ✨

School’s out, summer is here, and farmers market trips on the Cape are back. 🧺

Summer squash, heirloom tomatoes, fresh basil, Violife Foods mozzarella on a Banza crust - chickpea-based, high protein, and honestly just chef’s kiss. 🍅🌿

What are you making with your summer produce right now? 👇🏻

Quinoa, toasted Wonderful Pistachios, sweet corn, diced tomatoes, chickpeas, chopped basil + dill, all dressed up in a t...
06/15/2026

Quinoa, toasted Wonderful Pistachios, sweet corn, diced tomatoes, chickpeas, chopped basil + dill, all dressed up in a tangy lemon dijon sauce 🍋

it’s giving farm girl chic and I’m not mad about it 🌾

the kind of grain bowl that tastes even better the next day - make a big batch and thank yourself later 💛

P.S. don’t skip the pistachios. that’s the whole moment.​​​​​​​​​​​​​​​​

The salad I made on a whim over the weekend with ingredients I wouldn’t normally put together. ✨ Peaches + avocado + chi...
06/10/2026

The salad I made on a whim over the weekend with ingredients I wouldn’t normally put together. ✨ Peaches + avocado + chickpeas + fresh mint and basil on a bed of arugula. Summer called and this is what it wanted 🍑 🌿

Toss with an easy white balsamic vinaigrette & toasted pistachios (if you want) - it’s 💯% plant-based and the kind of salad that looks like you spent way more time than you did.

P.S. The herbs are key here! Don’t skip them. Full recipe below 👇🏻

What’s your summer salad move? Let me know in the comments 💛

👩‍🍳 quick recipe:
— 5 cups arugula
— 3 ripe peaches, sliced
— 1 avocado, sliced
— 1 can chickpeas, drained
— ¼ cup toasted pistachios
— fresh mint + basil, torn
— dressing: 3 tbsp olive oil, 1.5 tbsp white balsamic vinegar à la , 1 tsp maple syrup, ½ tsp dijon, salt + pepper

toss, plate, devour. ✨

wholefoodplantbased

June 1st in New England means lots of things - school ending, summer on the horizon, beach and pool days. It also means ...
06/01/2026

June 1st in New England means lots of things - school ending, summer on the horizon, beach and pool days. It also means strawberry season 🍓 and I’m already dreaming about getting to the farm to pick.

In the meantime, here’s one of my all-time favorite ways to use them: No-Bake Strawberry Oat Crumble Bars. Soft, jammy, naturally sweetened, and no oven required.

Full recipe below & linked my stories! ✨

What’s your favorite strawberry recipe? Let me know in the comments 👇🏻



🍓 No-Bake Strawberry Oat Crumble Bars

Vegan · GF · Naturally Sweetened · Makes 9 bars

Crust + Crumble
1½ cups rolled oats
10 Medjool dates, pitted
¼ cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
Pinch of salt

Strawberry Filling
1½ cups fresh strawberries, chopped
3 Medjool dates, chopped
1 tbsp chia seeds
1 tsp lemon juice
1 tbsp maple syrup (optional)

👩‍🍳Instructions
1. Blend oats + dates in a food processor. Add almond butter, coconut oil, vanilla, and salt. Blend until it holds together.
2. Press ¾ of the mixture into a parchment-lined 8x8 pan. Reserve the rest for topping.
3. Cook strawberries, dates, and a splash of water over medium heat ~8 min until jammy. Stir in chia seeds + lemon juice. Cool 5–10 min.
4. Spread filling over crust. Crumble remaining oat mixture on top.
5. Chill 2 hours. Slice + enjoy! 🍓

entering my favorite time of year to cook 🌿 the farmers market hauls, the stone fruit, the herbs — this is what I wait a...
05/26/2026

entering my favorite time of year to cook 🌿 the farmers market hauls, the stone fruit, the herbs — this is what I wait all year for ☀️

spent the long weekend making some of my favorite early summer meals:

🍓 strawberry, peach & arugula salad with vegan feta
🍚 roasted asparagus & avocado rice bowl with crispy chickpeas
🥔 herby pesto potato salad

all plant-based, all so good ✨ which one are you trying first?

DM me for recipes 💌



Vegan recipes, summer salad, eat the rainbow, plant based meals, fresh and seasonal, vegan meal ideas, whole food plant based

busy but make it delicious 🍅 still finding time to cook and this pesto bowl did not disappoint — caramelized onions, bu...
05/19/2026

busy but make it delicious 🍅 still finding time to cook and this pesto bowl did not disappoint — caramelized onions, burst tomatoes, crispy chickpeas, corn + fresh basil 🌿

fun fact: noodles are made from hearts of palm, naturally low carb, gluten free and delicious 🍃

DM me for the recipe 📩

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Sudbury
01776

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