Roasted butternut squash, roasted fennel, and balsamic glazed red onions get tossed with leafy Tuscan kale, shredded cheese, garlic-toasted wholegrain bread cubes, and a light and zesty lemon dressing for a hearty salad perfect for fall.
Breakfast Quesadilla
Start your day off right! Fluffy scrambled eggs, sauteed eggs and peppers, cheese, and salsa are folder into tortillas and baked to golden, crispy perfection in the oven.
Shrimp and Avocado Toast
Crisp wheatberry toast topped with creamy avocado, zesty lemon pepper shrimp, and a spicy pepper sauce.
Chicken and Mushroom Rice Bowl (Takikomi Gohan)
Ginger- and garlic-marinated chicken is cooked with mushrooms, carrots, bamboo shoots, and rice in a flavorful broth of soy sauce and mirin, topped with nori strips and scallions.
Kale Quinoa Lentil Stew
Flavored with ginger, cumin, turmeric, and garlic, this hearty kale lentil quinoa stew is packed with nutrient-rich greens, lentils, and quinoa for a comforting, healthy meal perfect for colder days.
Chicken Quinoa Lentil Salad
This layered jar salad makes a nutritious lunch or snack, with orange-herb chicken, lentils, quinoa, roasted red peppers, and arugula tossed with a simple vinaigrette made from fresh lemon juice and extra virgin olive oil.
Cranberry-Apricot Couscous
Israeli couscous simmered with orange juice, dried apricots and cranberries, honey, Dijon mustard, cinnamon, and basil.
Butternut Squash and Swiss Chard
Colorful and simple to prepare, this side dish features cubes of butternut squash sauteed with Swiss chard and garlic.
Lemony Chicken Orzo Soup
Bright and comforting chicken soup made with orzo, fresh lemon juice, vegetables, and herbs.
Tofu Breakfast Tacos
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.