Plant-Based Takes on American Classics

Grilled avocados stuffed with lively black bean corn salsa for a zesty, fresh, and light starter or side.

Sweet strawberries, creamy feta, and basil come together on crisp flatbread for a delicious vegetarian appetizer.

Creamy matcha yogurt blended with pistachios and raspberries, frozen into vibrant, refreshing snack bark.

Crispy buffalo cauliflower in lettuce wraps with carrots, cucumber, avocado, and herbs for a flavorful bite.

Crisp toast topped with peach jalapeño chia jam for a sweet, slightly spicy vegetarian snack or breakfast treat.

Juicy watermelon paired with coconut-infused sticky rice and mint delivers a delightful fusion treat.

Fresh zucchini noodles and veggies layered with lemon-tahini dressing for a colorful, prep-friendly vegetarian meal.

Sweet grilled corn meets creamy avocado and tangy lime in this lively, veggie-packed salsa for any appetizer spread.

Portobello mushrooms baked with cherry tomatoes, fresh mozzarella, basil, and balsamic glaze for a savory starter.

Spaghetti squash boats filled with fresh veggies and pesto offer a bright, wholesome main course.

Rustic galette filled with heirloom tomatoes, creamy burrata, and fresh basil pesto—perfect for summer tables.

Crisp vegetables, tender pasta, and herby pesto dressing make this summer dish light, fresh, and satisfying.