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INDIAN-SPICED VEGGIE

BURGERS

Ingredients:• 1 cup peeled and diced potato (from an 8-ounce russet potato)

• 1/2 cup small cauliflower florets

• 1 1/2 cup raw unsalted cashews

• 1/2 cup thawed frozen peas

• 1/3 cup diced green onions

• 2 teaspoons curry powder 

• 1 1/2 teaspoon onion granules

• 1/4 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepp

Method:

Cook potato in boiling water until very soft, about 15 minutes. Drain and cool slightly. Cookcauliflower in boiling water until very soft, about 6 minutes. Drain and cool slightly.

Preheat the oven to 400°F. Place cashews in a food processor and pulse until finely ground. In a

large bowl, combine potato, cauliflower, cashews and remaining ingredients. Use your hands to

break up chunks of potato and cauliflower, and press the ingredients until they hold together. With

damp hands, form into patties* about 4 inches in diameter and 3/4-inch thick. Place on a

parchment paper-lined baking sheet. Bake 15 minutes, then flip burgers and continue to bake

until lightly browned on the other side, about 15 minutes longer.

*Forming neat veggie burgers: 

Dampen the inside of a 1/2-cup measuring cup and pack it with the burger mixture, pressing

down firmly. Turn the cup over and shake it gently to release the mixture into the palm of your 

hand, then press down with your other hand until the patty is about 3/4-inch thick.

Freezing veggie burgers:

Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in

individual resealable plastic bags, and freeze up to 6 months. To reheat, unwrap the burgers,

place on a parchment paper-lined baking sheet and bake at 300°F until heated through, 20 to 25

minutes.

Nutritional Info:PER SERVING:340 calories (210 from fat), 23g total fat, 4g saturated fat, 0mg

cholesterol, 180mg sodium, 26g carbohydrate (4g dietary fiber, 5g sugar), 11g protein

Special Diets:• Dairy Free

• Gluten Free

• Vegan

• Vegetarian

• Wheat Free

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GOAT CHEESE SPREAD WITH

HEARTS OF PALM AND

SWEET CORNIngredients:

• 1 ear yellow corn, husked

• 1 (6 ounce) container Whole Foods Market™ Goat Cheese Crumbles

• Zest and juice of 1 lemon

• 1/4 cup flat-leaf parsley, chopped, plus more for garnish

• 1 (14.1 ounce) can 365 Everyday Value® Whole Hearts of Palm, drained and finely

chopped

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Method:

Carefully remove corn kernels from the cob and set aside in a small bowl. Working over a large

bowl, use the dull edge of a table knife to scrape down the length of the cob on all sides toremove as much "milk" as possible; discard cob. To the large bowl, add cheese and lemon zest

and juice and mash with a fork until creamy and well combined. Stir in reserved corn kernels,

parsley and hearts of palm. Garnish with more parsley and serve. Or, cover and chill before

serving.

Nutritional Info:PER SERVING:Serving size: about 1/4 cup, 70 calories (40 from fat), 4.5g total fat, 3g saturated

fat,10mg cholesterol, 230mg sodium, 4g carbohydrate (1g dietary fiber, 1g sugar), 5g protein

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Special Diets:• Sugar Conscious

• Wheat Free

ZUCCHINI FETA PIEIngredients:

• 5 small zucchini (about 1 1/4 pounds), divided

• 3 tablespoons all-purpose flour 

• 3 eggs

• 1 (6 ounce) container 365 Everyday Value® Feta Cheese Crumbles, divided

• 1 frozen (9-inch) regular or whole wheat pie crust

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Method:

Preheat oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini,

firmly squeezing it by the handful to remove as much liquid as possible.

In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir gratedzucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini

(arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50

to 55 minutes. Set aside to let cool, and then serve warm or cold.

Nutritional Info:PER SERVING:210 calories (100 from fat), 11g total fat, 4.5g saturated fat, 80mg

cholesterol, 380mg sodium, 19g carbohydrate (2g dietary fiber, 4g sugar), 10g protein

Special Diets:

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• Vegetarian

• Sugar Conscious

PINEAPPLE AND CARROT

SHORTCAKESIngredients:

• For the Cakes

• 1 cup dried apricots

• 2 cups finely shredded carrots

• 1 1/2 cups minced dried pineapple

• 1 1/2 cups cashews or macadamia nuts, ground into a fine meal

• 1 1/2 cups shredded coconut

• 1 tablespoon grated lemon zest

• 2 tablespoons honey

• 1/2 teaspoon ground nutmeg

• 12 slices fresh pineapple

• For the Cashew Cream

• 1/2 cup plus 2 tablespoons cashews

• 2/3 cup water or coconut water 

• 1 tablespoon honey or apricot paste

• 1 1/2 teaspoons grated lemon zest

• Pinch sea salt

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Method:

To make the Cakes, place apricots in a bowl with warm water and let soak at least 1 hour to

soften. Drain and place in bowl of a food processor. Process until mixture becomes a paste. Or,

use a knife to finely mince apricots. Place apricot paste in a large bowl with carrots, dried

pineapple, ground cashews, coconut, lemon zest, honey and nutmeg. Gently stir with a fork until

mixture is well combined and comes together easily. Form cake mixture into 12 mini cakes.

Shape using your hands, a ring mold or large round cookie cutter. Chill at least 2 hours or 

overnight.

To make the Cashew Cream, place cashews in a bowl and cover with warm water. Let soak at

least 2 hours. Drain and place soaked cashews in a blender. Add water, honey, lemon zest and

salt and purée until smooth.

To serve, top each cake with a tablespoon of Cashew Cream and garnish with fresh pineapple.

Nutritional Info:

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PER SERVING:340 calories (160 from fat), 18g total fat, 8g saturated fat, 0mg cholesterol, 55mg

sodium, 42g carbohydrate (4g dietary fiber, 30g sugar), 6g protein

Special Diets:• Dairy Free

• Gluten Free

• Vegetarian

• Wheat Fre

COUSCOUS-FILLED HEIRLOOM

 TOMATOESIngredients:

• 4 medium heirloom tomatoes (about 1 1/2 pounds total), topped• 1 cup uncooked whole wheat couscous

• 1 tablespoon sherry vinegar 

• 2 teaspoons chopped fresh regular or lemon thyme, divided

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper 

• 1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained

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Method:

Using a spoon, scoop out the middle of each tomato half, leaving 1/4-inch flesh around the

outside. Finely chop any large pieces and transfer to a large, nonreactive bowl, along with any

accumulated juices. (Transfer hollowed out tomato halves to a platter, cover and set aside at

room temperature.) To the chopped tomato, add couscous, vinegar, 1 teaspoon thyme, salt and

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pepper; stir well, cover and set aside at room temperature until couscous is tender, about 1 hour.

Fluff couscous mixture with a fork and then stir in garbanzo beans. Spoon into tomato halves,

garnish with remaining 1 teaspoon thyme and serve.

Nutritional Info:PER SERVING:270 calories (20 from fat), 2.5g total fat, 0.5g saturated fat, 0mgcholesterol, 310mg sodium, 54g carbohydrate (11g dietary fiber, 6g sugar), 12g protein

Special Diets:• Dairy Free

• Vegan

• Vegetarian

• High Fiber 

Ingredients:

• 1/2 pound whole wheat farfalle or fusilli

• 4 small zucchini and/or yellow squash (about 1 lb), halved lengthwise and thinly sliced

• 3/4 cup 365 Everyday Value® Feta Cheese Crumbles

• 1/4 cup Greek or Italian dressing

• 1 (15 ounce) can 365 Everyday Value® Organic Cannellini Beans, rinsed and drained

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Method:

Bring a large pot of water to a boil. Add farfalle and cook until just al dente, 8 to 10 minutes.

Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water 

over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add

cheese, dressing and beans and toss well. Serve warm or cold.

Nutritional Info:

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PER SERVING:470 calories (130 from fat), 14g total fat, 5g saturated fat, 25mg

cholesterol, 710mg sodium, 67g carbohydrate (12g dietary fiber, 9g sugar), 20g protein

Special Diets:• Vegetarian

• High Fiber 

HEIRLOOM TOMATO AND

BULGUR SALADIngredients:

• 1 pound heirloom tomatoes, cored and chopped, juices reserved

• 1 cup uncooked bulgur 

• 1/2 pound green beans, thinly sliced on the bias• 15 pieces 365 Everyday Value® Organic Sundried Tomatoes in Extra-Virgin Olive Oil,

thinly sliced, plus 1 tablespoon oil from the jar 

• 3/4 teaspoon fine sea salt

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Method:

In a large, nonreactive bowl, stir together heirloom tomatoes and bulgur, and then cover and set

aside at room temperature until bulgur is tender, about 3 hours. Stir in green beans, sundried

tomatoes and oil, and salt. Serve cold or at room temperature.

Nutritional Info:PER SERVING:190 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 550mg

sodium, 34g carbohydrate (9g dietary fiber, 8g sugar), 6g protein

Special Diets:

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• Dairy Free

• Vegan

• Vegetarian

• High Fiber 

Awesome Simple Salads

Romaine with heirloom tomatoes and creamy ranch or blue cheese dressing hearts of or 

artichoke

Argula , chopped cucumbers, redwine vinaigrette, olives or marinated mushrooms

Baby spinach, sliced nectarines, sesame vinaigrette, toasted pin

Whole wheat couscous, strawberries, balsamic vinaigrette, feta or goat chesses crumbles

Wheat berries, diced peaches, cider vinaigrette, sliced prosciutto or salami

Cannellini beans, diced zucchini, olive oil vinaigrette, roasted red peppers or sundriedtomatoes.