Lunch & Dinner

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

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.

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.

This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.

This fork-tender pork in green mole sauce can be made in a slow cooker as well.

Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.

Make the green mole ahead of time and this dish comes together in minutes.

Roasted squash and farro are topped with cauliflower steaks and walnuts for a comforting dish.

We use a mix of wild rice and brown rice in this simple pilaf, which is studded with dried cranberries.

Pesto and broccoli are topped with disks of polenta and grated Parmesan cheese for a homey casserole.