Features white beans seasoned with ras el hanout, served on a bed of spinach. It's light, refreshing, and can be paired with grilled chicken or steak kebabs.
A wrap filled with green goddess dressing, fresh cucumber, and tender greens. Alternatively, the filling can be enjoyed as a salad.
Quick to make using precooked farro, combined with arugula, artichokes, and pistachios in one bowl.
A tuna salad with celery and apple for crunch, bound with Greek-style yogurt instead of mayonnaise. Can be served over greens or in sandwiches.
Utilizes leftover cooked veggies and salmon (or canned salmon) in a bread pocket. Leftover bread pieces can be used for breadcrumbs or croutons.
Incorporates tart cherry juice concentrate, beets, and walnuts for an anti-inflammatory effect. Quick to prepare using packaged cooked beets.
A vegan curry enriched with tomato and flavored with garam masala, featuring sweet potatoes.
Hearty red lentil soup seasoned with turmeric, cumin, and saffron, inspired by Persian cuisine.