Lunch & Dinner

This hearty veggie grain bowl is dressed with a garlic-honey-rosemary vinaigrette.

This easy, comforting soup is packed with warming spices like cumin, turmeric, coriander, and cinnamon.

This hearty fall salad is dressed with a garlicky Dijon vinaigrette and includes crisp green beans and tart-sweet navel oranges.

This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.

This hearty fall salad includes farro and is dressed with an apple-cider vinaigrette.

This hearty fall salad is dressed with a creamy yogurt dressing and topped with sliced Bosc pears and crumbled feta cheese.

This vegetarian take on a Cobb salad subs in tofu for the meat and uses wild rice for an autumnal twist.

Add a sweet note to your avocado toast with reduced balsamic vinegar and fresh raspberries.

Jazz up your avocado toast by adding lox, red onion, and capers.

This veggie-packed grilled cheese contains roasted garlic, broccoli, and red peppers.

These vegetarian “tuna” salad wraps use chickpeas instead of tuna.

This vegan version of the BLT uses crispy roasted mushrooms in place of bacon.

Make your avocado toast even healthier by using sprouted-grain bread and topping with watermelon radishes and microgreens.

This recipe is a vegetarian spin on a traditional French sandwich.

Make your own chia-seed jam for this twist on a classic PB&J.

Assemble these fall flavors to enjoy in as little as 15 minutes.

Chewy, nutty farro is the base of this veggie-packed grain bowl.

The ancient wheat kamut is the base of this summer grain bowl, which is paired with an herb oil and a tahini dressing.

Grilled tempeh is served in butter-lettuce leaves and topped with chopped kimchi.

Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.