Tender tilapia fillets are coated with panko and a mixture of white and black sesame seeds and served with a garlicky vegetable mixture. (Pictured with a Carrot Ginger Soup.)
Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.
Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.