Sautéed shrimp with zoodles, grape tomatoes and spinach in garlic sauce
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.
Barley, carrots, and mushrooms stewed in a vegetable sauce.
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
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!
Say goodbye to traditional pasta and hello to this seafood sensation. Tossed in a roasted garlic-lemon broth, there’s also a peppery kick.