Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.
Thai Peanut Noodle Salad
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Chicken Tagine
Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth
Roasted Corn Chowder
Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce
Grilled Salmon & Panzanella Salad
Grilled Vegetable Pizza
Chicken with Lemon Artichoke Sauce
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Turkey Meatloaf with Tomato Ginger Chutney
Ground turkey pairs with veggies, herbs, and spices to amp up the flavor, and bring a healthier twist on this comfort food classic. The chutney is a definite wow—add it to sandwiches, burgers, and other dishes any time of the year!
Sesame Tofu and Soba Noodle Salad
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.