Grilled Watermelon Steaks with Walnut Gremolata
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
Grilled Salmon & Panzanella Salad
Fresh Berry Salad
Strawberries, blueberries, feta, kale, onion, tossed in tangy lemon dressing
Cumin-Spiced Grilled Carrots
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.
Yogurt Herb Ranch Dressing
From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.
Beet Slaw
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
Chicken & Chickpea Shawarma
From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.
Egg White Flatbread with Spinach-Feta Spread
Wake up your morning! Egg whites, spinach, tomato and a zesty spinach-feta spread get folded into a whole grain flatbread.
Cauliflower Tabbouleh
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.