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.
From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
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.
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.
Creamy Arborio rice with asparagus, mushrooms and peas.