This layered jar salad makes a nutritious lunch or snack, with orange-herb chicken, lentils, quinoa, roasted red peppers, and arugula tossed with a simple vinaigrette made from fresh lemon juice and extra virgin olive oil.
Cranberry-Apricot Couscous
Israeli couscous simmered with orange juice, dried apricots and cranberries, honey, Dijon mustard, cinnamon, and basil.
Aloo Gobi
A traditional Indian curry made with cauliflower, toasted cumin seeds, potatoes, onions, and tomatoes.
Tofu Breakfast Tacos
Soft shell tacos are filled with tofu scrambled with sauteed onions, turmeric, and lemon juice then topped with salsa for a vegetarian twist on a breakfast favorite.
Crispy Pollock with Bruschetta
Crispy panko-crusted baked pollock with a fresh tomato basil bruschetta topping
Tunisian Carrot and Walnut Salad
Carrots with spiced walnuts and raisins tossed in a honey vinaigrette and topped with cilantro
Mediterranean Vegetables with Orzo
Mediterranean-style sauteed vegetables over orzo topped with delicious cucumber-caper relish
Lemon Garlic Shrimp Linguine
Shrimp sauteed with onion, scallions, and garlic in a lemon-garlic vegetable broth tossed with linguine and zucchini noodles
Italian Spinach, White Beans, and Orzo
Tender orzo pasta with fresh spinach, white beans, and a sun-dried tomato mixture topped with fresh basil
Chicken and Pinto Bean Chili
Chicken, pinto beans, chipotle chiles, bell pepper, onion, and garlic in a spicy tomato broth.