Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.
A creamy, bright potato salad made with fresh herbs and artichoke hearts.
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
Creamy Arborio rice with asparagus, mushrooms and peas.
Homemade soup with chicken, sausage, okra, bacon, tomato and garlic in spicy chicken broth.