Hearty whole grain pasta tossed in a savory tomato sauce with chicken, mushrooms, and bell peppers.
Italian Spinach, White Beans, and Orzo
Tender orzo pasta with fresh spinach, white beans, and a sun-dried tomato mixture topped with fresh basil
Balsamic Roasted Vegetables
Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.
Chickpea Panchmael
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
Asian Teriyaki Noodles
Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce
Garden Vegetable Pasta Skillet
This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Spicy Vegetarian Chili with Quaker® Oats
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!
Roasted Asparagus, Mushroom & Farro Caesar Salad
All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.