Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
Chipotle Chicken Tortilla Soup
A hearty soup made with roasted chicken, corn tortilla strips, tomatoes, black beans, roasted corn, onion, garlic, spicy chipotle pepper, cumin, and fresh cilantro.
Southwest Sauteed Shrimp
Shrimp sauteed with lime juice, cumin, chili powder, garlic, and other seasonings. Cook and serve chilled on cucumber rounds for a party.
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Turkey, Sweet Potato and Kale Hash
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
Eggplant and White Bean Casserole
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Cauliflower and Beet Tagine
A hearty plant-forward stew made with beets, cauliflower, chickpeas, tomatoes and spices served with couscous.
Curried Cauliflower Soup
Curry-spiced velvety smooth cauliflower soup
Easy, delicious, 10-minute vegan taco “meat” made with walnuts, tomatoes, spices, and peppers! The perfect balance of spice and smokiness, and loaded with protein and healthy fats. Add to tacos, nachos, salads, and more!