Bon Appétit Management Company

I know eating more plant-based foods is good for me, but I’m just not ready to give up my beloved summer burger. How can I incorporate plants and still eat my meat, too?

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

Celebrate National Nutrition Month® by challenging yourself to create a dish using multiple parts of a plant.

With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.

This sweet potato and black bean chili is a creative take on traditional chili but without as much sodium! Spices like chili powder, cumin, and chipotle create a “wow” flavor factor, without using too much salt.

Not your typical “slaw,”  but we don’t aim for predictable. The ginger and coriander add a brightness to lentils you didn’t know could exist. Packed with protein and fiber, it can be enjoyed as a hearty side or as a main for a light lunch or dinner.

The bright flavor of lemon pairs well with the spiciness of cinnamon in this fiber-rich salad packed with heart-healthy fats found in sunflower seeds and olive oil.

The foods you choose can make a difference, so go further with this interesting twist on a seasonal salad using flavorful and bold blood oranges, peppery shaved radish, and savory black olives.