Roasted butternut squash, roasted fennel, and balsamic glazed red onions get tossed with leafy Tuscan kale, shredded cheese, garlic-toasted wholegrain bread cubes, and a light and zesty lemon dressing for a hearty salad perfect for fall.
Zesty Spinach Pasta Toss
A light, easy, one-pot pasta dish featuring chopped tomatoes and fresh spinach.
Beans and Greens Ciabatta Sandwich
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
Turkey, Sweet Potato and Kale Hash
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
Chimichurri Salmon Burger
Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll
Romesco Sauce
A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.
Sheet Pan Breakfast with Avocados
This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.