Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Grilled cod seasoned with a lime chili seasoning
Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.
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.
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
This dressing is featured with our Soba Noodle Salad…but it’s so good you can put it on anything – salad, tofu, chicken, you name it! Enjoy!
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.
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.
Not everyone is a fan of the cabbage-only slaw, and that’s A-OK. This recipe goes beyond the usual green and purple stuff and makes some room for cabbage’s crispy (and crazy popular) cousin, kale. You’ve likely heard it called a superfood and all for good reason. Kale has a phenomenal nutrition profile with one cup providing 684% of the FDA Daily Value (DV) for vitamin K, 134% of the DV of vitamin C, and 206% of the DV of vitamin A, in addition to many other vitamins and nutrients. In this Tangy Kale Slaw, we combine kale with red cabbage, carrots and green onions tossed in a honey-lime vinaigrette for a flavorful finish with just the right amount of zing.