Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
Spicy Sweet Potato and Black Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
Vegan Chorizo Rice Bowl
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Chimichurri Salmon Burger
Seasoned salmon patty with baby spinach, tomato and kale chimichurri on an oat-topped roll
Joaquin’s Texas Chili
A blend of dried chili peppers, herbs and spices adds layers of flavor to this hearty chili.
Southwest Chicken Grain Bowl
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
Spiced Salmon with Wasabi Snap Pea Puree
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.
Chilled Cucumber Avocado Soup
Greek Salad Pita Sandwich
Whole-wheat pita stuffed with fresh veggies, feta cheese and Kalamata olives and tossed in Greek-style dressing.