1 box plant base blend (Can use any blend), fresh herbs (dill, parsley & mint). Serve on top of chopped romaine (romaine can be soaked in cold water to clean. This will also crisp up the romaine). It is topped with feta cheese, olives, red onion (sliced onions can be soaked in cold water to remove a harsh taste), Roasted red pepper, fresh lemon juice, and olive oil. You could also add fresh cucumber or hummus! Check the salad for any seasoning adjustments. This can be served as a meal or a beautiful centerpiece at a family gathering.

Traditionally, a North African & Israeli dish consisting of eggs poached in sauce and other vegetables. It can be cooked in a cast iron pan or skillet, that is 9" or larger. Use a lid or something to cover to finish cooking the eggs.

1 box plant or other base blend. Dice 1 medium onion & 1 bell pepper, 4 cloves of minced garlic, and veggies in 2 T olive oil. Add 2 tsp smoked paprika, 1 tsp cumin, and 1 tsp chili powder. Add one 28-ounce can of crushed tomato and 1 box of thawed blend. When the mixture begins to bubble, crack 6 eggs into the mixture. Make a small hole in the mixture so the eggs stay in place. Cover for about 10 min. Top with fresh chopped cilantro.

You can use bibb/butter lettuce or romaine lettuce. Our Chicken Blend can be tossed with fresh dill and parsley. Top your lettuce wraps with sliced avocado, chopped nuts for crunch, and sliced vegetables such as scallion, sweet peppers, carrots, or bean sprouts. You can add red pepper flakes, salsa, or hot sauce for spice.

Use green or yellow zucchini. Cut lengthwise. Using a small spoon, gently hollow out the seeds. Lightly brush zucchini with olive oil and season with salt and pepper. Roast in a 400-degree oven for 5-10 min. Do not overcook zucchini, as it should still be firm. Season chicken blend with desired herbs or seasonings. Gently stuff zucchini boats. Add Italian seasoning and chopped tomato, shredded mozzarella, topped with basil for an Italian theme. You could finish with a drizzle of balsamic reduction. Add cheddar, chopped tomato, salsa, jalapeno, lime, and fresh cilantro for a Mexican theme.

Sauté diced red bell pepper & onion in olive oil. Add chili powder, cumin, smoked paprika, garlic powder, and pepper flake for spice. You can use premix chili seasoning. 1 small can of your favorite beans, such as kidney or black beans. Add lime juice or red wine vinegar for acid. Add 1 small can of fire-roasted tomato. Add 1 box beef blend. Garnish with avocado, chopped tomato, onion, cheese, lime, or cilantro.

Using 1 head of savoy cabbage, gently pull off whole leaves. Gently steam them or blanch whole leaves for 15 seconds. Shock them in ice water to stop cooking. Mix 1 box of warm beef blend in a bowl with any additional cooked vegetables. Mushrooms work well. Add cauliflower rice (used in photos) or cooked brown rice (more traditional for cabbage rolls) to stretch the blend. Add about ½ cup to each cabbage leaf and roll like a burrito. Bake cabbage rolls for about 15 minutes in a 350-degree oven. Add a can of diced tomato or tomato sauce to your dish.