Bon Appétit Management Company

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?

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.

This sweet potato and black bean chili is a creative take on traditional chili but without as much sodium! Spices like chili powder, cumin, and chipotle create a “wow” flavor factor, without using too much salt.

Not your typical “slaw,”  but we don’t aim for predictable. The ginger and coriander add a brightness to lentils you didn’t know could exist. Packed with protein and fiber, it can be enjoyed as a hearty side or as a main for a light lunch or dinner.