A refreshing beverage with cucumber, lime, mint, and seltzer.
Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Dipping sauce made with citrus juice, rice vinegar, mirin and soy sauce.
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.
Experiment with different ingredients to kick a traditional slaw into high gear. High in fiber and essential vitamins, this recipe includes dried apricots and Brussels sprouts—another cabbage cousin! It’s all tossed in a light and flavorful Dijon mustard vinaigrette.