Explore Fizz Nib's Recipe Collection

Snap peas, radishes, herbs and tahini-lemon dressing tossed with toasted sesame for a bright, vegan spring salad.

Moist butterscotch sponge with rose-scented buttercream, natural earth tones, and edible flower accents.

Creamy mango and coconut blended with chia seeds—ready in minutes for breakfast or a cooling tropical snack.

Chunky granola clusters with oats, mixed nuts and honey—baked golden for snacking or yogurt topping.

Muddled strawberries and basil, a splash of lemon and chilled sparkling water—bright, cooling summer drink for two.

One-pan harissa chicken with chickpeas and colorful vegetables, roasted until golden and finished with lemon and herbs.

Orzo with spring vegetables, lemon, basil and parmesan—creamy and bright, ready in about 35 minutes.

Quick wok-tossed cabbage with garlic, ginger, soy and chilies—spicy, crisp, ready in 15 minutes.

Golden baked tofu cubes on brown rice with crisp veggies and a creamy peanut sauce drizzle.