A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll
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.
This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
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.