Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.
Cauliflower Parmesan
A cheesy, crunchy cauliflower quinoa cake topped with pomodoro sauce.
Chicken Pot Pie
Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit
Indian Buddha Bowl
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
Fresh Tomato and Basil Penne
Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.
Jackfruit Carnitas
With its mild flavor and texture like shredded meat, jackfruit has become a great meat alternative. In this recipe, shredded jackfruit gets simmered with onion, spices and citrus juices for a vegetarian take on Mexican carnitas. Use as a taco or sandwich filling.
Turkey Strawberry Farro Salad
Roasted turkey breast, fresh strawberries, Asiago cheese, toasted almonds, and whole-grain farro are served over kale and spring mix and topped with a balsamic vinaigrette dressing.
Harissa Avocado Toast
A snack or light lunch, this recipe features avocado, a smoky-sweet carrot almond salad, feta cheese, spicy harissa, and pomegranate molasses on toasted flatbread.
Chickpea Panchmael
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
Spicy Sweet Potato and Black Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas