We make it easy to eat more nutritious veggies. These plant-powered recipes feature an extra dose of leafy greens and cruciferous vegetables, so you can painlessly add an extra serving to breakfast, lunch or dinner.
A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep. For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use the Macadamia Basil Pesto for a more herbal flavor.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.