A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
A refreshing drink made of mango, pineapple, honey, basil, lime juice and seltzer.
This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.