This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.
Indian Buddha Bowl
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
Fresh Tomato and Basil Penne
Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.
Confetti Corn Salad
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.