Crispy Chickpea & Mediterranean Quinoa Bowl
Golden-spiced oven chickpeas tossed with tricolor quinoa, Persian cucumbers, and lemon tahini dressing.
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Golden-spiced oven chickpeas tossed with tricolor quinoa, Persian cucumbers, and lemon tahini dressing.
Tender marinated chicken breast sliced over crisp charred romaine hearts, sourdough croutons, and yogurt dressing.
Caramelized spiced sweet potatoes over massaged curly kale with toasted pepitas and crumbled chèvre.
Bright ruby red grapefruit wheels, shaved anise fennel, buttery Hass avocado, and toasted green pistachios.
Seared rare ahi tuna medallions atop chilled buckwheat soba noodles, steamed edamame, and sesame-ginger glaze.
Oven-roasted turmeric cauliflower florets, simmered French green lentils, wild baby arugula, and pomegranate arils.
Ultra-thin shaved raw Brussels sprouts, toasted Georgia pecans, and pecorino shavings in herb green goddess dressing.
The mother of all French bistro vinaigrettes. Emulsified cold-pressed oil, minced shallots, and tangy Dijon mustard.
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