Cajun Tofu Burger. Spice up your meat-free barbecue options and impress your vegetarian friends. Makes 6 to 8 burgers.

Blog: Recipe
+ Blog Categories

Recipe: Reinvented 3-Bean Salad
- Blog
Reinvented 3-Bean Salad. A fresh twist on a classic salad that will be appreciated at any summer picnic. Serves 6 to 8.

Recipe: Brussels Sprouts Caesar
- Blog
We are all familiar with the traditional version, and we wouldn’t dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.

Recipe: Edamame Burgers Topped with Sumac-Spiced Carrot Peels
- Blog
This burger made of millet and edamame is a nutritious and planet-friendly alternative to ground beef. Using carrot peels as a topping also helps to avoid unnecessary food waste.

Recipe: Balsamic Chicken with Root Vegetables
- Blog
In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!

Recipe: Seared Black Cod and Succotash with Lemon Parsley Oil
- Blog
Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge, is drawing to a close. This Black Cod and Succotash with Lemon Parsley Oil is the perfect dish to impress for a weekend dinner party or date night.

Recipe: Atlantic Red Crab and Scallop Bake
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This crab and scallop bake recipe from Roger Williams University Executive Chef Bob Lavoie is just the thing for a chilly fall night.

Recipe: Smoked Bluefish Salad with Hot Peppers and Honey
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! Bored with tuna salad? Try this recipe smoked bluefish salad with hot peppers and honey from Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.

Recipe: Local Tilapia with Sweet Potato Hash and Tomato Coulis
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.

Recipe: Take a Dip with a Local Fish Brandade
- Blog
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.