Sautéed shrimp with zoodles, grape tomatoes and spinach in garlic sauce
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Spicy Vegetarian Chili With Quaker® Oats
Jalapeño Pea Mash
Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.
Barley & Vegetable Ragout
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Black Bean Soup
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.
Vegetable Orzo Soup
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
Pumpkin-Curry Vegetable Sauté
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!
Spicy Shrimp and Penne
Say goodbye to traditional pasta and hello to this seafood sensation. Tossed in a roasted garlic-lemon broth, there’s also a peppery kick.