Bon Appétit Management Company

Rejuvenate yourself with a spicy and slightly sweet “golden milk” latte made with turmeric, ginger, and cinnamon. This yellow, or “golden,” latte is full of antioxidants and is perfect for savoring.

Garlicky greens over polenta = the best plant-forward comfort food? Discuss.

The Bon Appétit team at Johns Hopkins University hosted chefs from St. Timothy’s School, St. John’s College, and more, for an interactive training on implementing plant-forward initiatives in their cafés.

Take vegetarian patties to a new level with these bright burgers that burst with beet flavor!

Toasting quinoa (or any whole grain) brings a subtle nutty flavor to any dish. Paired with cauliflower, you have a vegetable- and protein-packed twist on a dish traditionally made with bulgur.

A delightful blend of veggies makes for a zippy, plant-based, brightly-hued soup.

We’ve all been there — you don’t want to cook, but you don’t want to (or maybe even can’t) go out to eat. Making healthy, satisfying dinners can be as easy as filling a sheet pan and then sitting back and relaxing.

Tender cauliflower rice, sautéed in a savory blend of cumin, onions, and tomato, leaves your mouth with a spicy flavor that calls for a summer celebration.

This recipe for zucchini and chickpea fritters is an excellent way to lean into zucchini season!

I know eating more plant-based foods is good for me, but I’m just not ready to give up my beloved summer burger. How can I incorporate plants and still eat my meat, too?