ground turmeric

Vibrant, flavorful, and nutritious, this plant-forward salad bowl combines chickpeas, roasted cauliflower and sweet potatoes, wholegrain brown rice, kale, fresh herbs, and dried cranberries with a zesty ginger turmeric vinaigrette for a hearty meal that’s sure to please.

Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes

Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend

Arugula with a cranberry, orange, apricot, and crispy chickpea couscous

Moroccan chicken stew with vegetables, chickpeas, raisins, olives and almonds in savory tomato broth

Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.

Turmeric Ginger Vinaigrette 1/4 cup canola oil1 Tbsp apple cider vinegar2 Tbsp honey1 Tbsp ground turmeric1/2 tsp ground ginger Whisk until ingredients are evenly blended before serving.Great addition to a salad or roasted vegetables, or grain bowls. Yields 1/2 cup dressing. Recipe courtesy of our partners at Cargill® Sides & Sauces

Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.

Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!