Week of May 10, 2021 (260)

We use rare Japanese gluten-free soba noodles made with 100% buckwheat and compliment the nutty buckwheat flavor with some toasted sesame oil. Combine those noodles with a side of greens, carrots, and marinated, roasted umami shiitake mushrooms and tofu, you have yourself an umami packed, healthy meal. To send it over the moon, we added our sweet and salty pineapple glaze. Hungry yet? I am!

If you tune into the colors of this dish, you'll be in tune with the meadows of the Mediterranean; our beautiful beet hummus steals the show but would be remiss if it wasn't set off by the rainbow surrounding it; Mediterranean Golden Rice, bright green spinach, carrots, bell peppers, pickled red onion, and of course, our favorite falafel. Hello summer, in your lunchbox!

We admit it. The beet can be a bit much. A little in your face if not handled well, but we still love ’em. So the question is - how do we take the “edge” off our little beet friend? Add a little smokiness to that bold beast, and pair it with our bright and light cilantro dressing - that's how!

The contrast in color and flavor is what makes this delicious rendition of a more traditional curry really standout. It's bright and fun, in both its colors and flavors. Freshly pressed carrot juice combined with coconut milk sit on top of the more subtle flavors of cumin, caraway, and coriander. Bright on bright! Carrot “noodles” add to the fun and health of the dish, while garbanzo beans add protein. Top it all with spinach leaves and a squeeze of lime to balance that lusciously rich base of rice and coconut with a pop of fresh!

Looking for that light meal, with a good helping of protein? This kale salad is tossed with quinoa, a refreshing balsamic apple vinaigrette, fresh cut broccoli, apples, and julienned carrots. That just about covers your daily dose of green veggies! However, what truly makes this salad incredible is a mix of toasted sunflower seeds, coconut flakes, golden raisins, and hemp seeds. Talk about a superfood antioxidant boost! ;-)

We were hearing how our clients LOVE our Mac & "Cheese"... so we wanted to give you another version, which just might knock your socks off. We paired our plant-based Mac and Cheese with super savory and sweet BBQ Jackfruit. We saute the Jackfruit in BBQ spices, then simmer it in our house BBQ sauce. Top it all off with some broccoli and almond bacon bits, and you have yourself a wholesome plate straight from the BBQ pit.