Host Laura Theodore prepares plant-based, garden-fresh spring recipes. Cashew-Stuffed Artichokes feature a delectable filling of cashews and sunflower seeds. Next up, a delicious, spring-inspired Asparagus Tart is both vegan and gluten-free! To add a pop of green, Sweet Arugula Salad highlights baby arugula, dried cranberries, and crisp apples, drizzled with Maple-Balsamic Dressing. Delicious Paprika Roasted Cauliflower is served on the side.