Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Chipotle chili pepper adds smoky heat and maple syrup adds sweetness to a delicious seasoned butter for grilled corn on the cob.
Ready in 15 minutes, this sweet and spicy meal was made for weeknights. A quick marinade with our versatile McCormick® Garlic Jalapeño Seasoning, lime juice and oil gives shrimp a tangy heat. Pair shrimp with pineapple on skewers, grill and serve with remaining marinade.
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
For this American Heart Association* recipe, halibut is baked with vegetables and herbs in a parchment packet–a French technique known as en papillote. It’s easy, delicious and healthy.
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.