Bon Appétit Management Company

“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

With luscious nutty crema-style sauce, roasted pepper flavor, and bright crunch, this vegan dish is about the “haves” and not about the “have nots.”