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Recipes - Lunch & Dinner

Bowl of salad with tuna, white beans, tomato and onion.
By Kaelyn Riley
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Three bowls of chilled cucumber and cantaloupe blender soup.
By Kaelyn Riley
Use Greek yogurt or coconut cream to give this cold soup some body.
Rainbow poke bowl
By Kaelyn Riley
If you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
Curried chickpea salad
By Kaelyn Riley
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Caprese salad with peaches.
By Kaelyn Riley
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Tomato and Jalapeno Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
A spicy, citrusy take on bruschetta.
Campfire bibimbap
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Steak skewers with harissa
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
Cobs of grilled corn with ancho-lime mayo and cilantro.
By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Thai stir fry
By Robin Asbell
Serve this tofu-and-veggie-packed dish over noodles or rice.
Warm Bacon and Kale Salad With Soft Boiled Eggs
By Robin Asbell
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Two bowls of creamy vegetable soup.
By Robin Asbell
Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
Flexible Fried Grains With Shrimp
By Robin Asbell
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
Socca with Spring Vegetables and Sesame Sauce
By Robin Asbell
For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
Green Curry with Edamame
By Robin Asbell
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Chicken tenders, broccoli and sweet potato fries on a platet
By Life Time
This recipe is sure to be a hit with your little ones. Make your own baked chicken tenders and pair them with broccoli for a meal you can feel good about sharing with your family.
Shiitake Walmut Tacos
By Robin Asbell
Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
Bowl of Greens and Tofu
By Robin Asbell
This greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
bowl of quinoa sweet potato and chicken
By Robin Asbell
This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
Bow of Black Rice, Beans and Beets
By Robin Asbell
This grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
Bowl of black rice tofu and cashews
By Robin Asbell
This Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.
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