A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Dipping sauce made with citrus juice, rice vinegar, mirin and soy sauce.
A vibrant side dish with fresh veggies, crunchy sunflower seeds and dried cranberries.
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.