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.
Chickpea Panchmael
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
Spicy Sweet Potato and Black Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
Turkey, Sweet Potato and Kale Hash
Roasted turkey breast, sweet potatoes, and kale sauteed with green pepper, onion, tomato and a hint of cinnamon.
Eggplant and White Bean Casserole
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Vegan Chorizo Rice Bowl
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Grilled Parmesan Polenta Plate
Grilled Parmesan polenta served with roasted vegetables and topped with chimichurri and mint
Grilled Curry Chicken
Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend