No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
This recipe features black rice – a good source of fiber and antioxidants – and more veggies than the fried rice you’ll find in a takeout container. Cooking can dampen the benefits of probiotics, so a bit of uncooked kimchi is added as a boost just before serving.
This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.
This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.
This fresh and tangy chilled soup features kefir which pairs nicely with orange-scented shrimp lettuce cups for a well-rounded spring lunch.
Fiber-rich chickpeas stand in for meat in this colorful stir-fry with a spicy- sweet sauce – all served over millet sautéed in sesame oil and speckled with green onions.