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.
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.
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.
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles