Simple to make, easy to share, and most importantly, delicious to eat.
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus
Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce
Roasted mojo marinated turkey breast
Southwest black bean cake on mixed greens with cilantro-lime crema
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
Arugula with a cranberry, orange, apricot, and crispy chickpea couscous