Soft shell tacos are filled with tofu scrambled with sauteed onions, turmeric, and lemon juice then topped with salsa for a vegetarian twist on a breakfast favorite.
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.
Cilantro Pumpkin Seed Pesto
A tasty twist on traditional pesto, this recipe combines cilantro, pumpkin seeds, Parmesan cheese, garlic, and olive oil.
California Taco Salad
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.
Spanakopita Mushrooms
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.