This layered jar salad makes a nutritious lunch or snack, with orange-herb chicken, lentils, quinoa, roasted red peppers, and arugula tossed with a simple vinaigrette made from fresh lemon juice and extra virgin olive oil.
Herbed Orange Chicken
All natural chicken breast marinated in orange juice, garlic, basil and thyme
Grilled Garlic-Herb Salmon
Salmon fillet marinated with orange juice, garlic, basil and thyme.
Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
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.
Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.