Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.
Grilled Salmon Sandwich with Spicy Remoulade
A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Cranberry-Apple Couscous Salad
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Spinach Meatball Zoodle Plate
Plate layered with lemon-herb farro, spinach meatballs, roasted red pepper sauce, and zucchini noodles
Ginger Salmon Bowl
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.
Southwest Chicken Grain Bowl
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
Tofu Pho
Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Sesame Ponzu Dipping Sauce
Dipping sauce made with citrus juice, rice vinegar, mirin and soy sauce.
Mediterranean Cranberry Couscous
A vibrant side dish with fresh veggies, crunchy sunflower seeds and dried cranberries.
Kung Pao Cauliflower
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.