Arugula with a cranberry, orange, apricot, and crispy chickpea couscous
Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth
Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!
This is sure to be your new go-to drink. In addition to the power-packed kale and spinach, it has almond milk, zingy ginger, and earthy and colorful turmeric, which is gaining popularity for its anti-inflammatory properties.