Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.
Grilled Watermelon Steaks with Walnut Gremolata
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.
Cumin-Spiced Grilled Carrots
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.
Yogurt Herb Ranch Dressing
From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.
Beet Slaw
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
Beet Ketchup
From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup
Cauliflower Tabbouleh
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
Spinach-Feta Spread
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
Jalapeño Pea Mash
Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.
Vegan Parmesan
Vegan parmesan? Yes, this almond-based vegan parmesan will satisfy vegan and non-vegan taste buds.