Tender tilapia fillets are coated with panko and a mixture of white and black sesame seeds and served with a garlicky vegetable mixture. (Pictured with a Carrot Ginger Soup.)
Wheat Berry Salad with Roasted Carrots
Whole grain wheat berries are combined with roasted carrots, Kalamata olives and fresh oregano. Serves 6 as a side dish.
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Grilled Vegetable Pizza
Blueberry Cottage Cheese Pancakes
Herbed Halibut & Spring Vegetables en Papillote
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.
Egg White Flatbread with Spinach-Feta Spread
Wake up your morning! Egg whites, spinach, tomato and a zesty spinach-feta spread get folded into a whole grain flatbread.
Cauliflower Tabbouleh
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
Mexican Street Corn Salad
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.
Chicken with Lemon Artichoke Sauce
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.