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.
Grilled Vegetable Pizza
Grilled Vegetable Pizza 1 oz fresh zucchini squash (trimmed, sliced lengthwise 1/4")1 oz red onion (trimmed and sliced 1/2")3/4 oz fresh green pepper (seeded, cut lengthwise into quarters)3/4 oz red pepper (seeded, cut lengthwise into quarters)3/4 teaspoon olive oil1/8 teaspoon Montreal steak seasoning (or other low sodium seasoning mix)1 pizza dough (individual portion, about 5
Herbed Halibut & Spring Vegetables en Papillote
For this American Heart Association* recipe, halibut is baked with vegetables and herbs in a parchment packet–a French technique known as en papillote. It’s easy, delicious and healthy.
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.
Mexican Street Corn Salad
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.
Spinach-Feta Spread
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
Roasted Butternut Tartine
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
Fall Vegetable Salad
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.