Recipes from our chefs and dietitians

A perfect blend of flavors, these muffins are a hit for breakfast, brunch, or a midday snack. Carrots, pineapple and whole wheat flour add wholesome fiber, nutrients, and sweetness.

Mixed with Jasmine rice and onions and flavored with ginger, sesame, and garlic, this unique turkey meatloaf gets topped with a sweet and spicy Sriracha glaze.

Vibrant, flavorful, and nutritious, this plant-forward salad bowl combines chickpeas, roasted cauliflower and sweet potatoes, wholegrain brown rice, kale, fresh herbs, and dried cranberries with a zesty ginger turmeric vinaigrette for a hearty meal that’s sure to please.

Grilled eggplant that has marinated in a blend of orange juice, balsamic vinegar, honey, and shallots.

A colorful side salad of black beans, corn, bell peppers, and jalapeno tossed with a cilantro-lime vinaigrette.

Cooked quinoa, feta, cucumber, tomato and fresh herbs get tossed in a lemony olive oil vinaigrette for a hearty taste of the Mediterranean.

A light, easy, one-pot pasta dish featuring chopped tomatoes and fresh spinach.

Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.

A cheesy, crunchy cauliflower quinoa cake topped with pomodoro sauce.

A mixture of warm strawberries, blueberries, and raspberries with a cinnamon-sugar biscuit topping.

Creamy chicken with potatoes, carrots, peas, celery, and onion topped with a freshly baked buttermilk biscuit

A tasty, protein-packed snack with oats, quinoa, dried fruit, and peanut butter.

A flavor-packed twist on traditional apple pie, this recipe combines whole-grain oats, chia seeds, almond butter, maple syrup, apples, and cinnamon for a nutritious, make-ahead breakfast or snack.

A velvety puree of fresh broccoli, onions, and garlic simmered in vegetable broth.

A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.

A savory blend of parsnips and cauliflower pureed with lemon juice, garlic, and tarragon.

Roasted carrots simmered in a balsamic-onion reduction

Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.

Whole green beans steamed and tossed with a hint of lemon zest, fresh garlic, and parsley.

Fresh apples, dried cranberries, and raisins simmered in apple and orange juices and spiced with cinnamon.

A tasty, nutritious, make-ahead breakfast (or snack) that’s ready when you are!

Sweet potato slices grilled with ginger, nutmeg, cinnamon. and thyme.

Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.

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.

These delectable multi-grain waffles from our partners at Bob’s Red Mill are easy to make and incredibly delicious! Whole wheat flour, flaxseed meal, and corn flour provide taste, texture and nutrition.

Perfect for breakfast or a snack, these muffins are moist and flavorful with a mix of whole grains, flax, apples, carrots, and a touch of cinnamon. Recipe courtesy of Bob’s Red Mill.

A tasty recipe from our partners at Bob’s Red Mill, this homemade banana bread gets extra texture and nutrition from whole wheat flour. If you have extra bananas, slice them on top of loaf before baking.

These chocolatey brownies get a boost of fiber and moisture from canned black beans. The recipe can even be made vegan with by replacing the eggs with applesauce.

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.

Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.

Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.

A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.

Packed with vitamins, minerals, antioxidants, and carbohydrates, this super-easy smoothie is a great pre-workout snack or breakfast on-the-go.

With its mild flavor and texture like shredded meat, jackfruit has become a great meat alternative. In this recipe, shredded jackfruit gets simmered with onion, spices and citrus juices for a vegetarian take on Mexican carnitas. Use as a taco or sandwich filling.

Roasted turkey breast, fresh strawberries, Asiago cheese, toasted almonds, and whole-grain farro are served over kale and spring mix and topped with a balsamic vinaigrette dressing.

A snack or light lunch, this recipe features avocado, a smoky-sweet carrot almond salad, feta cheese, spicy harissa, and pomegranate molasses on toasted flatbread.

Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice

Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.

A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.

A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.

A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.

Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas

A hearty soup made with roasted chicken, corn tortilla strips, tomatoes, black beans, roasted corn, onion, garlic, spicy chipotle pepper, cumin, and fresh cilantro.

A refreshing blend of pureed cranberries and sweetened citrus water. Serve over ice or shake with ice in a cocktail shaker and strain for a festive mocktail.

Shrimp sauteed with lime juice, cumin, chili powder, garlic, and other seasonings. Cook and serve chilled on cucumber rounds for a party.

These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.

Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.

A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.

Fresh diced apples, pears, grapes and pecans tossed with maple cinnamon yogurt.

A hearty chickpea and vegetable soup flavored with toasted spices

Turkey, kale, brown rice, tomato, bell pepper, carrot, celery, onion and garlic in a rich herb broth

These wholesome treats have nuts, fruits, and seeds baked with whole-grain oats and whole-wheat flour.

A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun

Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion

A tasty dessert treat made with beans, pumpkin, maple syrup, and spice.

Toasted and spiced pumpkin seeds.

Open-faced tartine with avocado, caramelized apples, blue cheese, cranberries & toasted pumpkin seeds

Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro

Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes

Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles

Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint

Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend

Cucumber salad is a healthy and vibrant summer go-to! This is a great, light side dish for barbecues, picnics, or potlucks. You can serve immediately or store in the fridge to eat as a snack or side for later.

This pudding is creamy and delicious. And with ingredients like chia seeds, it is packed with nutrients and makes a healthy breakfast, snack, or dessert!

Easy, delicious, 10-minute vegan taco “meat” made with walnuts, tomatoes, spices, and peppers! The perfect balance of spice and smokiness, and loaded with protein and healthy fats. Add to tacos, nachos, salads, and more!

Refreshing blend of pureed peaches and sweetened citrus water

A refreshing beverage with cucumber, lime, mint, and seltzer.

This comfort dish is versatile, easy and delicious! A flavorful broth with chicken, vegetables, noodles, and don’t forget the egg!

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.

These energy bites are easy to make with just a few simple pantry ingredients. They are super easy to mix up and roll into little balls and are the perfect make-ahead recipe to keep on hand for healthy snacking or breakfasts. And most importantly, they are just irresistibly good!

Refreshing grilled shrimp tacos with a kick of jalapeno and poblano from Cholula® Green Pepper Hot Sauce.

Simple to make, easy to share, and most importantly, delicious to eat.

A blended burger combines roasted mushrooms with ground beef to create a tastier burger that is better for you and the environment!

Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll

Turkey burger with lettuce, onion, tomato, cucumber, feta cheese and spicy tzatziki on an oat topped wheat roll

Also known as Yakimeshi, this rice dish with eggs, vegetables and sesame oil is a staple in Japan.

Looking for a crunchy, chewy, moist bite of deliciousness in your day? These healthy, hearty muffins are great for a grab-and-go breakfast or snack!

Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.

Velvety smooth soup of carrot, onion, fresh ginger and cream

Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun

Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).

It’s a salad that looks like guacamole that you eat with chips! Also known as a green goddess salad, it is the ultimate chip dip or healthy side dish.

Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus

Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce

Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing

Chicken, carrot, red pepper and onion mixed with sweet and spicy Thai vinaigrette in lettuce wraps

Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.

Nonfat Greek yogurt topped with sliced banana, berries, chia seeds, peanut butter and honey.

Savory blend of beans, ditalini pasta, carrots, tomatoes and spinach in a pesto broth.

Homemade flax seed granola mixed with almonds, honey and oats

Roasted mojo marinated turkey breast

Creamy blend of diced chicken, riced cauliflower, celery, raisins and fresh tarragon in a whole grain wrap with arugula, tomato and red onion

Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce

A blend of dried chili peppers, herbs and spices adds layers of flavor to this hearty chili.

Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.

A simple berry sauce, served sweet or tart, this is the perfect multi-use condiment and addition to any sweet dessert or savory meal!

Invigorating mocktail made with cranberry, orange and lemon juices and honey.

A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.

Smoky, zesty and satisfying, this side dish is a fresh take on traditional collards. Amp up the heat by adding hot pepper flakes or your favorite hot sauce.

Sometimes called Hasty Pudding, Corn Mush is a cornmeal pudding made with eggs and milk and sweetened with molasses. The mixture gets cooked in the oven in a water bath until firm.

Southwest black bean cake on mixed greens with cilantro-lime crema

Quinoa salad with avocado, corn, jalapeno and tomato. Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*

Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.

Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.

White fish fillets brushed with lemon and herbs get folded into soft taco shells and topped with lettuce, tomato and a cilantro-lime crema.

Banana and pumpkin pureed with creamy thick yogurt, honey, cinnamon, ginger and nutmeg.

Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.

Hearty macaroni, turkey, tomato, vegetable and herb casserole.

Whole wheat pancakes with fresh banana.

Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping

A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado

Dipping sauce made with citrus juice, rice vinegar, mirin and soy sauce.

Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.

Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa, cinnamon & vanilla.

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Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well. Give them a taste before you decide how much to put on.

Arugula with a cranberry, orange, apricot, and crispy chickpea couscous

All natural chicken breast marinated in orange juice, garlic, basil and thyme

100% natural, refined sugar-free, gluten-free, low carb, vegan

Fresh peaches, bell peppers, green onions and jalapeno simmered in orange juice and balsamic vinegar.

Grilled peach halves tossed with fresh arugula, balsamic vinegar and queso fresco.

Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.

Avocado, grapes, crisp apples, peanuts and whole-grain quinoa tossed with mixed greens and a blueberry-balsamic vinaigrette.

Shredded zucchini and carrot, feta and red onion tossed with a tangy vinaigrette.

Fancy a fruity green tea smoothie to start the day? This recipe has Lipton® Mandarin Orange Green Tea at its heart and only takes minutes to make!

Simple and easy to make. Just combine Lipton® Black Iced Tea with fresh strawberries and basil for added flavor. Sure to be a hero recipe for the summer!

Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette

Salmon fillet marinated with orange juice, garlic, basil and thyme.

Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing

Black bean cakes spiced with ancho pepper, cumin, chili powder, roasted garlic and cilantro

Also known as Switchel, this is a deliciously refreshing non-alcoholic drink made with ginger and apple cider vinegar. Recipe courtesy of Aramark Chef Jules Botham.

Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.

A refreshing drink made of mango, pineapple, honey, basil, lime juice and seltzer.

Refreshing blend of pureed raspberries and sweetened citrus water

Green tea mixed with seltzer, chopped lemongrass, fresh mint and ginger.

Open-faced sandwich with avocado-basil spread, mozzarella, arugula and tomato

Creamy hummus, tomato cucumber salad, spicy harissa and crispy chickpeas on toasted wheat bread

Wheat toast smeared with fresh seasoned avocado, topped with a fried egg and a spicy lemon-Sriracha drizzle

Fresh blend of strawberries, mango, lime juice, jalapeno and cilantro.

This recipe from Aramark Chef Isaiah Simon features bok choy, shiitake mushrooms and other vegetables with ramen in a miso-ginger-sesame broth. It gets topped with chicken and Thai red curry cream.

Swiss chard sautéed with red onion, garlic and seasoning.

Battered and baked cauliflower florets

Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey

Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a jalapeno green pea mash

A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.

A Southwest-style tomato sauce spiced with jalapenos, cumin, chili powder and oregano. Add it to eggs or cooked brown rice, spread it on sandwiches or burritos, and toss it with cooked vegetables.

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

This no-bake blend of dates, walnuts, chia, oats, coconut and dark chocolate chips can get you through the afternoon — or start or end your day!

Chocolate chip dessert bar made with garbanzo beans, oats, and vanilla.

Fresh mint and avocados are the stars of this smoothie. Avocados and their dose of healthy fats bring the smoothie together with a creamy consistency. Spinach helps your body use the energy from the other foods you eat and dark chocolate offers beneficial antioxidants.

Tortilla chips topped with vegan crumbles, chili beans, tomatoes and cheese.

A flavorful, crispy snack made with nutritious, fiber-rich chickpeas.

Sweet, spicy and veggie-forward these brussels have tasty bites of full-flavored goodness that are sure to delight!

Chickpeas and sweet potato make up this burger – the ultimate in meatless mains. Rubbed with Mojito Lime seasoning, it’s packed with on-point flavors of summer. Tuck grilled patties into pita bread and dress with grilled kale, heirloom tomato and creamy grilled corn topping. Over-the-top tasty!

Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth

Sheet pan fajitas are a busy cook’s best friend. They’re easy to prepare, quick to bake in the oven and cleanup is a snap. Serve chicken and veggie filling family-style in warm tortillas with your favorite toppings.

Our partners at McCormick created this simple charred cauliflower complemented by the bright, herby flavor of their Middle Eastern Za’atar seasoning blend.

This medley of sweet potatoes, corn, and poblano peppers is a sweet and fiery side dish that’s perfect any time.

A vibrant side dish with fresh veggies, crunchy sunflower seeds and dried cranberries.

Hearty and homemade soup with fresh vegetables and brown rice in an herbed vegetable broth.

The classic Mediterranean dip gets a boost from ripe avocado. Spread it on sandwiches, dip veggies, add it to grilled meat or veggies.

Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.

Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.

Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.

Breakfast, snack or dessert, this parfaits combines wholesome oats, carrots, walnuts and a touch of maple syrup for a special treat anytime.

Crunchy chickpeas, savory roasted cauliflower, hummus, feta and other flavors combine in this satisfying vegetarian sandwich. Make extra crispy chickpeas for a great snack anytime!

This hot and hearty breakfast pairs steel cut oats, tart Granny Smith apples, ground cinnamon, and sweet apple juice.

Vanilla yogurt with roasted caramel apple & pecans

A warm, hearty soup with all the comforting flavors of fall.

Creamy oats with pumpkin, brown sugar and cinnamon

Roasted corn, diced potatoes and onions in a creamy rich soup spiced with herbs and hot pepper sauce

A sweet and savory chutney to brighten up any meal.

A rich sesame- and miso-flavored sauce made with zesty ginger and tangy Chobani® Greek yogurt.

A creamy, bright potato salad made with fresh herbs and artichoke hearts.

Moist spiced zucchini bread with raisins and walnuts. So delicious, you’d never guess that it’s made with whole wheat flour and also vegan!

Chilled fresh mango, cucumber and jicama with smoky chili lemon spice mix and lime

Creamy Greek yogurt, fresh berries—and a little freezer time—make the perfect popsicle!

Fresh blend of plum tomato, onion, jalapeno, lime juice, cilantro and garlic

Fresh cut watermelon and plum tomatoes with basil and mint in red wine vinaigrette

A refreshing drink made with fresh watermelon, lime juice and a little sugar.

Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette

Traditional Middle Eastern hot sauce

Carrots, toasted sesame seeds, tahini, lemon juice, extra virgin olive oil and garlic

A mixture of roasted eggplant, lemon juice, tahini, extra virgin olive oil, garlic and spices

A party favorite — party not required. This creamy, crunchy and filling finger food is always a hit and always easy, thanks to Grilled & Ready® chicken.

There’s nothing hard about making soft tacos. Boneless chicken thighs, your favorite taco fillings, a skillet and an oven are all you need.

Fresh citrus flavor adds a nice bit of lightness to sautéed chicken seasoned with garlic and Worcestershire sauce.

Fresh strawberries and whole wheat cake layered with honey chia yogurt

Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli

Tikka masala marinated chicken simmered in a curry spiced broth with fresh tomato

Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla

Rich in omega-3 fatty acids, antioxidants and fiber, chia seeds thicken and add texture to this super-easy treat. Top it with your favorite berries or other fresh fruit, chopped nuts, shaved unsweetened coconut or the topping of your choice!

At just 44 calories per serving, this beverage recipe from McCormick is refreshing and flavorful.

Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.

This crave-worthy recipe from Quaker® calls for whole-grain oats, low-fat milk, egg substitute and ripe bananas.

Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.

Who says oatmeal has to be sweet? This twist from our partner Quaker turns oats into a delicious savory bowl packed with spinach and tomatoes. Or customize it with your favorite veggies. Finished with a sprinkle of cheese, it’s ready in just 5 minutes.

A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.

Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.

Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.

Tender tilapia fillets are coated with panko and a mixture of white and black sesame seeds and served with a garlicky vegetable mixture. (Pictured with a Carrot Ginger Soup.)

Whole grain wheat berries are combined with roasted carrots, Kalamata olives and fresh oregano. Serves 6 as a side dish.

Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.

A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!

This Love One Today® fresh avocado recipe is another way to make the American Heart Association® recommendations part of your healthy lifestyle. It’s stuffed with fire-grilled vegetables and a sprinkling of light queso.

Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.

This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.

Kale baked until crispy and tossed in salt

Breakfast on-the-go! Blueberries topped with overnight chia oats and crunchy granola

Chipotle chili pepper adds smoky heat and maple syrup adds sweetness to a delicious seasoned butter for grilled corn on the cob.

Grilled Indian naan flatbread serves as the “crust” for these fresh fruit tarts. Top with creamy yogurt sauce, grilled seasonal fruit, like peaches, Garam Masala-spiced honey drizzle and pistachios for an amazing summer dessert.

Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.

Ready in 15 minutes, this sweet and spicy meal was made for weeknights. A quick marinade with our versatile McCormick® Garlic Jalapeño Seasoning, lime juice and oil gives shrimp a tangy heat. Pair shrimp with pineapple on skewers, grill and serve with remaining marinade.

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.

A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.

Strawberries, blueberries, feta, kale, onion, tossed in tangy lemon dressing

Kids will love these pancakes filled with sweet blueberries, whole wheat and protein-rich cottage cheese. Serve them for breakfast or as an energizing snack after physical activity or a long day at school.

The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.

From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.

From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.

From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.

From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup

From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa

We took the classic combo of bananas and peanut butter to the next level. This smoothie has it all – fresh fruit, extra protein, and it’s dairy-free. The chia seeds add fiber and healthy omega-3 fatty acids.

This tart, yet sweet and creamy smoothie tastes like the tropical island pie you love but it’s full of good-for-you ingredients. Bananas are loaded with potassium and the avocado’s healthy fats give this drink its creamy texture. Packed with vitamin A and C, the half-cup of spinach offers nutritional benefits and bright green color.

For this American Heart Association* recipe, halibut is baked with vegetables and herbs in a parchment packet–a French technique known as en papillote. It’s easy, delicious and healthy.

A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.

Wake up your morning! Egg whites, spinach, tomato and a zesty spinach-feta spread get folded into a whole grain flatbread.

Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.

A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.

Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.

This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.

Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.

Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.

Creamy Arborio rice with asparagus, mushrooms and peas.

Vegan parmesan? Yes, this almond-based vegan parmesan will satisfy vegan and non-vegan taste buds.

Grab a blender and snack in no time with a gorgeous and nutritious smoothie bowl! 5 minutes is all you need for this American Heart Association recipe.

Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.

Barley, carrots, and mushrooms stewed in a vegetable sauce.

This dish features protein-packed chicken in a sweet and zesty citrus sauce rich in vitamin C.

Kick your hummus up a notch with avocado, edamame, lemon juice, extra virgin olive oil, garlic, and spices.

Natural sweetness from dates and banana meet fiber from chia seeds to make a sippable delight that’s easy as pie!

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.

Mini gingerbread cake topped with creamy pumpkin yogurt mousse

Decadent chocolate mousse made with an airy blend of aquafaba, coconut milk and chocolate.

Freshly baked cinnamon-spiced vegan oatmeal-cranberry cookies.

Quick and easy sauce made from fresh pears, plum sauce, green onion and Sriracha hot sauce.

Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.

Homemade soup with chicken, sausage, okra, bacon, tomato and garlic in spicy chicken broth.

This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.

Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.

Big day? Start it right with smooth peanut butter, banana slices, chia seeds and honey on multigrain toast.

Got leftovers? Try this favorite “smash” sandwich with sweet potato, goat cheese, cranberry sauce and arugula on a whole grain ciabatta.

Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!

Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.

Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.

Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.

Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.

Roasted butternut squash tossed with extra virgin olive oil, lemon juice, honey, parsley and cumin.

Swap out your conventional recipe for this combo of mashed potatoes and cauliflower florets seasoned with salt and pepper.

Fresh shredded raw beets are blended with lentils, brown rice and spices for a perfect patty that offers texture and taste destined to get rave reviews at your next cookout. Serve it with vegan 1000 island dressing made with aquafaba (recipe follows) and your favorite toppings.

Crave a slightly sweet and satisfying breakfast? Prep oats in the evening to help power your morning—no cooking required!

This take on a traditional potato salad uses sweet potatoes for additional nutrients, like vitamin A, while offering a natural sweet flavor everyone will enjoy.

It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.

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!

Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.

Hearty and tasty, you won’t miss the meat on this burger! These savory Portobello mushrooms absorb the smoky flavors from the grill.

All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.

These crowd-pleasing meatballs might disappear in record time! The Aramark recipe takes advantage of turkey’s lean protein and uses mushrooms as a secret flavor weapon.

Especially delicious served right off the grill, this salmon stays moist inside, with a slightly crispy, smoky outside. Coat the grill rack with oil or cooking spray before adding the fish for an easier flip and serve.

Instead of oatmeal, switch out that wholesome whole grain for another one—quinoa. This protein- and flavor-packed breakfast bowl is cinnamon-spiced, sweet, and vegan to boot.

This dressing is featured with our Soba Noodle Salad…but it’s so good you can put it on anything – salad, tofu, chicken, you name it! Enjoy!

Ready for a party? Kick things off with a dip worth cheering for. This colorful, nutrient-rich Aramark recipe will help you intercept empty calories from the start.

Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.

Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.

What makes this coleslaw so appealing is the sweet and tart flavor from the apples that adds a complexity and crunch when paired with the caramelized onion vinaigrette. Apples are high in fiber, vitamin C and antioxidants. This dish also gives you some extra servings of fruits and veggies, which will help give you energy

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.

Not everyone is a fan of the cabbage-only slaw, and that’s A-OK. This recipe goes beyond the usual green and purple stuff and makes some room for cabbage’s crispy (and crazy popular) cousin, kale. You’ve likely heard it called a superfood and all for good reason. Kale has a phenomenal nutrition profile with one cup

Stuck with a few leftover hardboiled eggs? Try Aramark Chef Stacy Wiroll’s twist on the classic egg salad. Swap mayo with avocado for healthy fats and fuller flavor.

Say goodbye to traditional pasta and hello to this seafood sensation. Tossed in a roasted garlic-lemon broth, there’s also a peppery kick.

What could be simpler? If your grill is hot, you could be less than 15 minutes away from chowing down on these smoky eggplant slices.

Looking for a fresh and filling breakfast to take on-the-go? Combine the power of chia seed with the sweet flavor of fruit and yogurt.

This refreshing salad is tangy, sweet, and substantial with grilled chicken, fresh fruit, and a mustard-poppy seed dressing that offers a hint of vanilla.

Creamy, delicious, and easy! This recipe makes about 3/4 cup. See notes for Chipotle Mayo and 1000 Island Dressing variations.

This is sure to be your new go-to drink. In addition to the power-packed kale and spinach, it has almond milk, zingy ginger, and earthy and colorful turmeric, which is gaining popularity for its anti-inflammatory properties.

A nutritious breakfast couldn’t be easier! Oats mixed with milk, yogurt, honey, and chia seeds are soaked overnight in the refrigerator, then topped with sweet strawberries and crunchy granola before serving. (Or chop and mix your berries in overnight for a twist.)

Red vinaigrette with honey, lime juice, chipotle pepper in adobo, green onion and cilantro