Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
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.
Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
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.
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Autumn Fruit Salad with Maple Cinnamon Yogurt
Fresh diced apples, pears, grapes and pecans tossed with maple cinnamon yogurt.
Grilled Salmon Sandwich with Spicy Remoulade
A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
Sweet Potato Cake
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
Loaded Fish Tacos
White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.