garlic

Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla

Sautéed shrimp with zoodles, grape tomatoes and spinach in garlic sauce

Grilled cod seasoned with a lime chili seasoning

Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.

A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.

Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.

Spicy Vegetarian Chili with Quaker® Oats Pepper puree3 cups low sodium vegetable broth (reduced 3/4 (divided))2 small poblano chili pepper (charred, peeled)1 medium Pasilla Chili Pepper (dried)Chili1/4 cup Quaker® Steel Cut Oats3 Tbsp vegetable oil1/2 cup mushrooms (quartered)1/2 cup yellow onion (diced)1/4 cup red onion (diced)1/4 cup carrot (finely shredded)3 cloves garlic (jumbo, minced)1/2 cup

Grilled Salmon & Panzanella Salad Grilled Salmon1 1/4 lbs salmon (~5 ounces per serving)1 tbsp lemon juice1/3 tbsp olive oil1/2 tsp ground black pepperPanzanella Salad1 medium cucumber (peeled, diced 1/2")1 large tomato (heirloom or any fresh variety, sliced)2 ounces frozen peas (thawed)1/4 medium red onion (trimmed, diced 1/4")1/2 medium red pepper (trimmed, diced 1/2")1 ounce

A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.