Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!
Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.
High in fiber and protein, garbanzo beans (or chickpeas) can easily become the star of any dish. Flavors of silky coconut curry, fresh mint, and bright lime juice coat the garbanzo beans for the ultimate feel-good salad.
Poaching can feel intimidating, but it’s actually a quite simple cooking technique. Make this beautifully poached wild salmon in minutes to serve over whole wheat pasta and vegetables, all by itself, or even on a sandwich the next day.
Green tea – it’s not just a hot beverage anymore! You’ll see it worked into ice creams, baked goods and here, in a noodle. Paired with heart healthy fish and a kick of heat – enjoy your “tea” in a different way with this green tea noodle dish.