Vibrant Salads & Bowls

Tender chicken slow-cooked in salsa, served over rice with beans, corn, and fresh toppings. Perfect for easy summer meals.

Vibrant zucchini noodles with basil pesto and cherry tomatoes, perfect for summertime vegetarian, gluten-free life.

Whole roast chicken slathered with herb butter and preserved lemon for juicy meat and crisp skin.

Pasta and fresh veg in a creamy avocado-basil green goddess dressing; serve chilled or immediately.

Roasted eggplant halves glazed with sweet-salty miso, broiled until caramelized; serve with sesame and scallions.

Fluffy sheet-pan frittata with asparagus, tomatoes, peppers and feta, baked for effortless slicing and sharing.

Shredded cabbage stir-fried with tamari-lime sauce, peanuts, and cilantro for a fresh, low-carb Pad Thai twist.