A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
A snack or light lunch, this recipe features avocado, a smoky-sweet carrot almond salad, feta cheese, spicy harissa, and pomegranate molasses on toasted flatbread.
A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Open-faced tartine with avocado, caramelized apples, blue cheese, cranberries & toasted pumpkin seeds
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce
Roasted mojo marinated turkey breast
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce