Perfect for a warm weather side dish or light lunch bite, this asparagus salad features a vinaigrette made with orange juice and zest and gets topped with tangy crumbled feta. Serve with chicken or fish and brown rice.
Cranberry-Apricot Couscous
Israeli couscous simmered with orange juice, dried apricots and cranberries, honey, Dijon mustard, cinnamon, and basil.
Chicken Pot Pie
Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit
California Taco Salad
Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
Grilled Salmon Sandwich with Spicy Remoulade
A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
Chicken and Cauliflower Salad Wrap
Creamy blend of diced chicken, riced cauliflower, celery, raisins and fresh tarragon in a whole grain wrap with arugula, tomato and red onion
Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Apple Pecan Salad
Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette
Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli