Corn, bell pepper, cucumber, leek, and radish tossed with a spicy sweet-and-sour dressing
Portobello Mozzarella Sandwich
A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
Beans and Greens Ciabatta Sandwich
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
Spicy Sweet Potato and Black Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
Chipotle Chicken Tortilla Soup
A hearty soup made with roasted chicken, corn tortilla strips, tomatoes, black beans, roasted corn, onion, garlic, spicy chipotle pepper, cumin, and fresh cilantro.
Southwest Sauteed Shrimp
Shrimp sauteed with lime juice, cumin, chili powder, garlic, and other seasonings. Cook and serve chilled on cucumber rounds for a party.
Spanakopita Mushrooms
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Turkey, Sweet Potato and Kale Hash
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
Eggplant and White Bean Casserole
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Cauliflower and Beet Tagine
A hearty plant-forward stew made with beets, cauliflower, chickpeas, tomatoes and spices served with couscous.