Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!
It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.