Plenty of orange foods are ripe for the picking (or just as delicious!) in July and August.
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.
This Love One Today® fresh avocado recipe is another way to make the American Heart Association® recommendations part of your healthy lifestyle. It’s stuffed with fire-grilled vegetables and a sprinkling of light queso.
This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
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.