garlic clove

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 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

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

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

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

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.

Roasted Asparagus and Mushroom Polenta Bowl Polenta1 cup Quaker® cornmeal4 cups water2 tsp extra virgin olive oil1 tsp saltChipotle Yogurt Sauce4 oz nonfat plain Greek yogurt2 Tbsp extra virgin olive oil2 tsp lemon juice1/2 Tbsp chipotle en adobo1 ea garlic cloveRoasted Asparagus and Mushroom Polenta Bowl1 cup cooked polenta1.5 oz roasted asparagus (cut into 1"

Split Pea Avocado Mash Tostadas 1 cup split peas (cooked, cooled)2 ea avocado (pitted, peeled)1 ea garlic clove (peeled, minced)1/3 ea onion (sliced)2 Tbsp cilantro (chopped)1 ea lime (juiced)2 ea radishes (sliced)1 ea cucumber (sliced)8 ea small tortillas (of choice) Preheat oven to 450 degrees and line a baking tray with parchment paper.Spray the tortillas