Meal Type: Lunch
Springthyme Grain Bowl
PrintSpringthyme Grain BowlYield 4 servings This fresh, colorful dish starts with our base recipe for chickpeas and farro. Spring favorites like asparagus and peas give it seasonal appeal and the lemony thyme dressing binds it all together with a zesty zing. IngredientsFor the grain bowl:2 beets (any color), sliced paper thin1 bunch asparagus, trimmed2 Tablespoons … Continued
Chickpeas and Farro Base Recipe
PrintChickpeas and Farro Base Recipe With this healthy, versatile base you can build countless delicious meals. It’s the foundation for our Springthyme Grain Bowl, Falafel Chickpea Sandwiches, and Springtime Sweet Potato Enchiladas, but don’t stop there! Use it for a unique spin on New Orleans beans and rice or as a bed for stir-fried veggies. … Continued
Chicken Pinwheels
PrintChicken PinwheelsYield 1-2 servings Check out more easy lunch ideas on our blog! Ingredients1 whole wheat tortilla1 Tablespoon cream cheese1 Tablespoon pestoHandful of greens or spinach leaves1 oz. mozzarella cheese, sliced thin4 oz. rotisserie chicken, shreddedKosher salt and fresh cracked black pepper1-2 Tablespoons red pepper hummus InstructionsMix cream cheese and pesto in a small bowl. Spread … Continued
Easy Lettuce Chicken Wraps
PrintEasy Lettuce Chicken WrapsYield 3-4 servings Check out more easy lunch ideas on our blog! IngredientsFour Ingredient Peanut Dipping Sauce*1 cup peanut butter1-2 Tablespoons sambal oelek or sriracha (spice it up!)2 Tablespoons maple syrup2 Tablespoons soy sauceWrap Ingredients16 oz. rotisserie chicken, shredded into bite-size pieces2 tablespoons unseasoned rice vinegar1 cup carrots, shredded½ cup cilantro, … Continued
Greek Chickpea Hand Pies
PrintGreek Chickpea Hand PiesYield 6 hand pies Check out more easy lunch ideas on our blog! Ingredients1 sheet puff pastry1 tablespoon olive oil½ large onion, minced1-2 cloves garlic, minced1 teaspoon dried oregano¼ teaspoon red pepper flakes (optional)2 cans (about 2+ cups) chickpeas, rinsed and drained3 oz. baby spinach, roughly choppedZest lemonKosher salt and fresh cracked black pepper to taste6 oz. … Continued
Warm Kale Salad with Apples and Curried Cashews
PrintWarm Kale Salad with Apples and Curried Cashews Enjoy local produce well into fall with this veggie-forward warm kale salad. Fresh greens, caramelized apples and shallots, cheese, and a lively vinaigrette come together for a burst of nourishing fall flavor. IngredientsSherry Vinaigrette1 Tablespoon maple syrup2 Tablespoons sherry vinegar½ teaspoon Dijon mustard5-6 Tablespoons roasted walnut oilKosher … Continued
Roasted Carrot and Parsnip Soup
PrintRoasted Carrot and Parsnip Soup Autumn is the time for comfort foods and in-season root vegetables. Get the best of both with this soothing, nourishing soup featuring a rich blend of roasted carrots, parsnips, and the flavors of chipotle and hazelnut. Ingredients1½ lb. carrots, ends trimmed, cut in ½” x 3-5″ sticks2-3 additional carrots for … Continued
Easy Pork Carnitas
PrintEasy Pork Carnitas This mostly hands-off recipe yields falling-apart-tender pork shoulder after hours in the slow-cooker. Premixed seasoning delivers all the flavor with fewer steps. Finish in locally made spinach wraps from Angelic Bakehouse or your favorite tortilla. Leftovers can be reheated for days and tossed in grain bowls, hash browns, and sandwiches. Ingredients2 lbs. … Continued
Pork Tenderloin Kabobs
PrintPork Tenderloin KabobsYield 4 servings When it comes to kabobs, the magic is in the mix. For these Southeast Asian-inspired kabobs, juicy cubes of garlic-ginger marinated pork and flame-kissed onions, peppers, & zucchini create a rainbow of delightful summer flavors melded into one bountiful meal. Ingredients1½ lbs. pork tenderloin, trimmed of silver skin, cut in … Continued