Entrees

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.

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.

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

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.

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.