A tasty twist on traditional pesto, this recipe combines cilantro, pumpkin seeds, Parmesan cheese, garlic, and olive oil.
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.
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.
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
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.
Fresh diced apples, pears, grapes and pecans tossed with maple cinnamon yogurt.
A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
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.
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.