Plant-Based Burger
In today’s world of options, offering a plant-based burger can ensure vegetarian and vegan customers are welcome at your establishment. Charred Kale with Seitan and Oranges
Whether your guests are carnivores, vegans, or somewhere in between, this recipe satisfies all. Chia Berry Breakfast Pudding
A healthy option to oatmeal and other warm breakfast cereals…piled high with fruits, nuts, and seeds. Coconut-Fried Chicken
A classic comfort food, fried chicken gets special treatment here with hints of coconut and lightly pickled cucumbers and carrots. Cranberry Compote with Fennel and Blood Orange
Give cranberries tang and zest with blood oranges and fresh fennel; simmer until thick and serve with poultry or game. Cranberry Pomegranate Lemonade
A holiday favorite—but delicious year-round, cranberry-pomegranate lemonade has vibrant color and bright flavor. Garnish with fresh cranberries and pomegranate seeds. Crudite Chard Wraps
These hand-held appetizers make ideal party hors d’oeuvres and healthy bar snacks. Serve them with a garlicky dip or spicy… Ginger-Pear Arnold Palmer
Develop more complexity in the classic drink named for Arnold Palmer with the balanced flavors of bitter ginger and sweet… Grapefruit, Avocado, and Roasted Beet Tower
This elegant appetizer layers earthy beets, nutty avocados, and bright grapefruit notes. Fennel-Brussels Sprouts Salad
A great alternative to lettuce-based salads, this dish combines the earthiness of Brussels sprouts with the licorice-like flavors of fennel.… Coconut Creamed Collard Greens and Kale with Toasted Almonds
Fresh kale and tender collard greens get the island treatment in this coconut-based recipe. Toasted almonds add texture and nuttiness. Cumberland Braised Ready-Set-Serve Collard Greens with Curried Potato Salad
Smoky pork belly and umami-rich BBQ sauce give long-simmered collard greens authentic Southern flavor. Topped with curried potato salad and…