lemon juice

Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli

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

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

Avocado Smash Bowl Roasted Tomatoes10 ounces grape tomatoes1/2 Tbsp olive or vegetable oil1/4 tsp kosher saltSmashed Avocado Mix1 large avocado (ripe)1 1/2 Tbsp lemon juice (or lime juice)1/2 tsp crushed red pepper3/4 tsp kosher saltWhole Grain Toast4 slices whole grain bread (cut diagonally)1 Tbsp olive oilBowl4 large eggs4 ounces baby arugla1 1/2 ounces feta cheese

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.

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

The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.

From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.

From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.