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.
Chicken Quinoa Lentil Salad
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.
Butternut Squash and Swiss Chard
Colorful and simple to prepare, this side dish features cubes of butternut squash sauteed with Swiss chard and garlic.
Mediterranean Vegetables with Orzo
Mediterranean-style sauteed vegetables over orzo topped with delicious cucumber-caper relish
Spicy Lentil and Kale Soup
Hearty lentil soup with kale, onions, celery, carrots, leeks, and tomatoes in a spicy vegetable broth.
Greek Quinoa Salad
Cooked quinoa, feta, cucumber, tomato and fresh herbs get tossed in a lemony olive oil vinaigrette for a hearty taste of the Mediterranean.
Parsnip and Cauliflower Puree
A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.
Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
Harissa Avocado Toast
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.
White Bean Spread
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.