From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.
Beet Slaw
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
Chicken & Chickpea Shawarma
From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.
Egg White Flatbread with Spinach-Feta Spread
Wake up your morning! Egg whites, spinach, tomato and a zesty spinach-feta spread get folded into a whole grain flatbread.
Cauliflower Tabbouleh
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
Chicken with Lemon Artichoke Sauce
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
Spinach-Feta Spread
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
Edamame Avocado Hummus
Kick your hummus up a notch with avocado, edamame, lemon juice, extra virgin olive oil, garlic, and spices.
Pumpkin-Curry Vegetable Sauté
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!
Cumin-Spiced Roasted Butternut Squash
Roasted butternut squash tossed with extra virgin olive oil, lemon juice, honey, parsley and cumin.