Click through snapshots of all the recipes featured in the May 2015 issue.
Garbanzo Bean Burger
A different take on a bean burger. Garbanzo beans bring the protein while walnuts bring the texture.
Tandoori Spiced Chicken Roulade
Give your guests some spice with this tandoori chicken dish. Take a step beyond ordinary chicken breasts by filling and rolling them with chicken mousse.
Farro-Orange Salad
Grain salads are taking off. Combine farro, roasted beets, fresh greens, goat cheese and orange for a a unique salad bursting with flavor.
Southwest Fruit Salad
Lime, cilantro and agave add Southwest flair to this fruit-and-grain salad.
Chicken & Andouille Gumbo
Chicken legs and andoulille sausage come together in a thick, savory broth in this Creole dish.
Orecchiette
Packing a pasta dish with veggies is a great way to get consumers to glady meet their nutritional goals.
Baked Mac and Cheese with Ritz Cracker Topping
Incorporating shallots and sriracha make this more than your run-of-the-mill Velveeta mac and cheese. Crispy, buttery Ritz crackers give the dish and extra dose of comfort.
Portuguese-Style Cod with White Beans and Chorizo
The aroma of this fragrant dish will leave mouths watering. The moist, seared cod is served on a bed of beans flavored with spicy chorizo. A wonderful mix of flavors and textures.
Lentil Tacos
Turn Meatless Monday into Taco Tuesday by substituting lentils for ground beef. The lentils' small size make them the perfect filler.
Arancini di Riso Risotto
Use fresh or leftover risotto to make delicious arancini. They key to this dish is a flavorful risotto base and proper frying technique.
Tropical Kale Salad with Coconut Vinaigrette
Take kale to the islands by combining it in a salad with pineapple, mango, banana chips and coconut syrup.