Plenty of orange foods are ripe for the picking (or just as delicious!) in July and August.
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Sautéed shrimp with zoodles, grape tomatoes and spinach in garlic sauce
Grilled cod seasoned with a lime chili seasoning
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.