Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.
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Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.
Crispy tempeh cubes glazed in a spicy chili-garlic sauce—ideal for rice bowls, noodles, or appetizers.
Nutty farro with crisp radishes, avocado, fresh herbs and a bright citrus dressing for a light, satisfying bowl.
Oven-roasted asparagus with a savory garlic-herb breadcrumb crunch and a touch of lemon zest.
Protein-rich chicken with cottage cheese, lime and dill in crisp lettuce cups—bright, low-carb and ready in 20 minutes.
Zucchini halved and stuffed with turkey, mushrooms, basil pesto and cheese for a flavorful, low‑carb Mediterranean-inspired main.
Spicy mango–glazed shrimp atop lime cabbage slaw with creamy avocado for a bright, easy weeknight meal.
Grilled peaches and chicken over fresh spinach with basil, feta, and balsamic vinaigrette.
Tender zucchini boats stuffed with savory ground turkey, fresh spinach, and herby pesto, baked until golden and bubbly.