Bon Appétit Management Company

You know those lonely bags of little bits of leftover grains, those packages of lentils and quinoa that you bought but haven’t quite figured out what to do with? It’s time for pantry porridge!

“This BISQUE. It gave me joy, simply put.” 

To close out our plant-forward Earth Week with a little kid-friendly #TGIF, it’s time for some foods that are fun to make together.

When you’re trying to eat plant-forward, start with whole grains as your foundation. We’ve got recipes to get you started.

This is a great reminder — especially during Earth Week — that plants produce edible parts we often waste. Don’t toss those leaves and stems. Enjoy them!

Stock up! Make the most of your groceries — and make flavor magic with vegetable scraps and bones.

Another reason to enjoy dark chocolate (as if we needed one)

To avoid early evening chaos and a mountain of dishes, and even have leftovers for the next day’s lunch, lean on sheet pan cooking.

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.

Executive Chef Mayet Cristobal shared her appreciation for this mild relative of the onion in California Bountiful magazine