hass avocado half topping

carrot cabbage coleslaw topping

goldin california raisins topping

toasted pumpkin seeds topping

ginger-caramelized onions topping

roasted corn & peppers topping

zesty edamame topping

roasted asparagus topping

roasted brussels sprouts topping

roasted cauliflower topping

roasted cremini mushrooms topping

red cabbage coleslaw topping

brown rice grain

green lentils grain

tri-color quinoa grain

quinoa, tomatoes, parsley, mint, olive oil, lemon, onion, cucumber

tabouli side

romaine lettuce, toasted sunflower seeds, celery, walnuts, lemon zest and parsley with red wine vinegar & coconut yogurt dressing

napa side

garbanzos, tomato, lemon feta vinaigrette, red cabbage, kale, feta (no feta makes it vegan)

kale side

chipotle aioli sauce

basil pesto sauce

lemon dill sauce

beyond beef vegan patty

veggie black bean quinoa vegan patty

angus beef meatballs

Halve the 2 ripe Hass avocados lengthwise and remove the pits. Use a small spoon to gently score the flesh in a crosshatch pattern without cutting through the skin if you prefer a textured surface for the topping, or leave the flesh smooth. Place the avocado halves cut-side up on a serving plate. Sprinkle each half evenly with a total of 1 tsp sea salt and 1/2 tsp freshly ground black pepper (split across halves).

Prepare and season avocados

In a small bowl combine 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice. Whisk in the finely minced shallot to soften it and season with a pinch of salt and the 1/4 tsp red pepper flakes. Taste and adjust acidity or salt as needed.

Make quick dressing

Toss the quartered cherry tomatoes (8) with the dressing until evenly coated. Spoon the dressed tomatoes into the centers of the avocado halves, dividing them evenly. Sprinkle 1/4 cup crumbled feta over the tomatoes, then scatter the 2 tablespoons chopped cilantro or parsley on top.

Assemble topping

Finish with a light sprinkle of 1 teaspoon toasted sesame seeds or chopped pepitas for crunch and the 1/4 cup microgreens or small basil leaves for color and brightness. Serve immediately so the avocados remain fresh and do not brown.

ripe Hass avocados

sea salt

freshly ground black pepper

extra-virgin olive oil

fresh lemon juice

shallot, finely minced

cherry tomatoes, quartered

feta cheese, crumbled

fresh cilantro or parsley, chopped

red pepper flakes

toasted sesame seeds or chopped pepitas

microgreens or small basil leaves

Finely shred the green cabbage and (if using) red cabbage so you have roughly 3.5–4 cups packed shredded cabbage. Peel and shred carrots using a box grater or food processor to yield about 1.5 cups. Place shredded cabbage and carrots into a large mixing bowl.

Prepare vegetables

Add the chopped parsley and thinly sliced green onions to the bowl and toss gently to combine. This creates the textural base for the topping.

In a separate medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add apple cider vinegar, Dijon mustard, honey, celery seed, and granulated sugar. Whisk until fully incorporated.

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add more honey if you want sweeter, more vinegar for tang, or up to 1 tsp more salt if needed.

Pour the dressing over the shredded cabbage-carrot mixture. Using clean hands or two large spoons, toss thoroughly until all vegetables are evenly coated. Make sure dressing is distributed so the slaw is moist but not soupy.

If desired, stir in 1 tablespoon lemon juice to brighten the flavors. Fold in toasted sunflower seeds or pepitas and sliced radishes for extra crunch and visual contrast.

Cover and chill the coleslaw for at least 20–30 minutes to let flavors meld. If making ahead, it will keep well in the refrigerator for up to 48 hours; toss briefly before serving and add extra seeds just before use so they stay crunchy.

green cabbage

carrot, shredded

red cabbage (optional, thinly shredded)

fresh flat-leaf parsley, chopped

green onion, thinly sliced

mayonnaise

plain Greek yogurt

apple cider vinegar

Dijon mustard

honey

celery seed

granulated sugar

kosher salt

lemon juice

toasted sunflower seeds or pepitas

thinly sliced radish

If using nuts, place 2 tablespoons chopped walnuts or pecans in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl and set aside so they don't continue to cook in the hot pan.

Toast nuts (optional)

In a small skillet or saucepan set over medium-low heat, add 2 tablespoons unsalted butter. When the butter is melted and starts to foam, add 3 tablespoons packed light brown sugar and 1 tablespoon honey. Stir constantly until the sugar dissolves and the mixture becomes glossy, about 1–2 minutes. Do not let it boil vigorously.

Warm the butter and sugar

Stir in 1 teaspoon fresh lemon juice, 1 teaspoon finely grated orange zest, 1 teaspoon ground cinnamon and a pinch of fine sea salt. Mix until combined and aromatic, about 20–30 seconds.

Add flavorings

Add 1 cup California golden raisins to the pan and stir to coat them evenly with the butter-sugar mixture. Reduce the heat to low and gently simmer the raisins in the glaze for 3–5 minutes, stirring occasionally, until the raisins are plump and glossy and most of the liquid has been absorbed. If the mixture looks dry, add up to 1 tablespoon water or additional honey to loosen it.

Simmer the raisins

Remove the pan from heat. Stir in the toasted nuts (if using). Let the topping cool in the skillet for 5 minutes; the glaze will thicken as it cools. Taste and adjust — add a tiny pinch more salt or a squeeze more lemon if needed to balance sweetness.

Finish and cool

Serve warm spooned over yogurt, pancakes, oatmeal, toast, or ice cream. Alternatively, cool completely and transfer to an airtight container; refrigerate for up to 1 week. Rewarm gently in a small saucepan or microwave before serving, adding a splash of water if too thick.

Store or serve

To serve, spoon the warm golden raisin topping over 1 cup Greek yogurt or a scoop of vanilla ice cream. Garnish with fresh mint leaves for color and an herbal note.

California golden raisins

Unsalted butter

Light brown sugar, packed

Honey

Fresh lemon juice

Orange zest (finely grated)

Ground cinnamon

Fine sea salt

Toasted chopped walnuts or pecans (optional)

Greek yogurt or vanilla ice cream

Fresh mint leaves

If your pumpkin seeds were removed from a pumpkin, place them in a colander and rinse under cold water to remove pulp. Pat thoroughly dry with clean kitchen towels or paper towels. For best results, let them air-dry for 10–15 minutes so surface moisture is minimized.

Prep the seeds

Heat a dry skillet over medium-low heat for 1–2 minutes. Using a skillet gives better control and faster toasting than the oven for 1 cup of seeds. If you prefer oven roasting, preheat oven to 325°F (165°C) and line a baking sheet with parchment.

Preheat and prepare pan

In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon fine sea salt, 1 teaspoon brown sugar (if using), 1/4 teaspoon smoked paprika (if using) and 1/8 teaspoon black pepper (if using). Add the dried pumpkin seeds and toss until evenly coated.

Toss with oil and seasonings

Add the coated seeds to the warmed skillet in a single layer. Cook over medium-low heat, stirring or shaking the pan every 30 seconds so seeds brown evenly and don’t burn. Continue toasting for 6–8 minutes, or until seeds are golden brown and aromatic. Reduce heat slightly if they begin to darken too quickly.

Toast on the stovetop

Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the preheated 325°F (165°C) oven for 12–15 minutes, stirring once halfway through, until golden and crisp. Keep a close eye the last few minutes to avoid burning.

Alternative: Toast in the oven

Remove the skillet from heat (or take the baking sheet out of the oven) and transfer seeds to a plate to cool in a single layer. If using lemon zest, sprinkle 1/2 teaspoon zest over the warm seeds and toss gently. Taste and adjust seasoning, adding a pinch more salt if needed.

Once completely cool, store toasted pumpkin seeds in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Re-crisp briefly in a warm skillet or oven before serving if they soften.

Store

raw pumpkin seeds (pepitas), rinsed and patted dry

extra-virgin olive oil (or neutral oil like avocado)

fine sea salt

brown sugar (optional, for sweet-savory)

smoked paprika (optional, for smoky flavor)

ground black pepper (optional)

fresh lemon zest (optional, for bright finish)

Peel and thinly slice onions into half-moons about 1/8-inch thick so they cook evenly. Measure and finely mince fresh ginger (about 2 tablespoons).

Prepare onions and ginger

Place a large, heavy skillet (preferably 10–12 inches) over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Heat until butter is fully melted and just starting to foam but not brown.

Heat pan

Add the sliced onions to the hot pan and spread them into an even layer. Sprinkle 1 teaspoon granulated sugar and 1 tablespoon packed light brown sugar evenly over the onions. Stir to combine so sugar coats onions. Cook over medium heat for 6–8 minutes, stirring every 1–2 minutes to prevent burning, until onions begin to soften and some edges turn translucent.

Begin cooking onions

Reduce heat to medium-low. Continue to cook the onions, stirring every 2–3 minutes, for an additional 20–25 minutes. If the pan becomes too dry or onions begin to stick, add 1–2 tablespoons water or stock to deglaze and scrape up fond from the bottom. The goal is a deep golden-brown color without burning.

Lower heat and continue caramelizing

When onions are deeply golden and reduced (about 25–30 minutes total cook time), push them toward the center and add the 2 tablespoons minced ginger to the pan. Cook with the onions for 1–2 minutes until fragrant, stirring constantly so ginger doesn't burn. Sprinkle 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper over the mixture (reserve remaining salt/pepper to taste).

Add ginger and seasonings

Deglaze the pan with 1 tablespoon apple cider vinegar and 1 teaspoon soy sauce, stirring to loosen browned bits and to balance sweetness. If the mixture seems too thick, add up to 2 tablespoons water or stock to reach a spoonable, slightly glossy texture. Taste and adjust seasoning with remaining salt and pepper as needed.

Finish with acid and soy

Remove the pan from heat. If using, stir in 1 tablespoon chopped fresh parsley or chives for brightness. Allow the topping to cool slightly for 5–10 minutes before serving so flavors meld.

Optional herbs and cool

Transfer cooled topping to an airtight container and refrigerate for up to 5 days, or freeze up to 2 months. Reheat gently in a skillet over low heat or in the microwave. Use as a topping for burgers, grilled meats, flatbreads, sandwiches, roasted vegetables, or creamy polenta.

Storage and use

yellow onions

fresh ginger, peeled and finely minced

unsalted butter

neutral oil (canola or vegetable)

light brown sugar, packed

water (or low-sodium vegetable/chicken stock)

soy sauce (low-sodium)

optional: chopped fresh parsley or chives

Preheat oven to 450°F (230°C) or prepare a hot grill. If using corn on the cob, remove husks and silk; if using frozen corn, thaw and pat dry. Cut the corn kernels off the cob (you should end up with about 2 cups). Core and seed the bell peppers and cut into 1/2-inch dice (about 1 cup each). Finely dice the red onion. Mince the garlic and finely chop the cilantro. If using jalapeño, halve, remove seeds for milder heat and finely mince (about 1/2 cup when minced).

Prep vegetables

In a large bowl, combine the corn, diced bell peppers, jalapeño, red onion and minced garlic. Add 2 tablespoons extra-virgin olive oil and 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon ground cumin. Toss thoroughly so everything is evenly coated. If using butter, melt and drizzle over the mixture and toss again for a richer roasted flavor.

For oven roasting: Spread the vegetable mixture in a single layer on a rimmed baking sheet lined with parchment or foil. Roast in the preheated 450°F (230°C) oven for 12–18 minutes, stirring once halfway through, until the corn is lightly charred and the peppers are blistered. For grilling: place corn kernels wrapped in foil or on a grill-safe pan and peppers on the grill grates; cook over medium-high heat, turning as needed, until charred (about 8–12 minutes), then combine and cool slightly.

Roast or grill the vegetables

Remove the roasting pan from the oven and let the mixture cool for 3–5 minutes. Transfer to a mixing bowl. Add 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning, adding more salt or lime juice if needed. If using, fold in 1/4 cup crumbled cotija or feta for a salty, creamy contrast.

Finish and season

Serve warm or at room temperature as a topping for tacos, grilled meats, fish, salads, tostadas or grain bowls. Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently in a skillet over medium heat or bring to room temperature before serving; add a splash of lime if flavors have dulled.

Serve or store

fresh yellow corn kernels

red bell pepper

orange or yellow bell pepper

jalapeño (seeded for less heat)

red onion

garlic cloves

butter (optional, for deeper roast flavor)

fresh lime juice

fresh cilantro (finely chopped)

smoked paprika

ground cumin

salt

black pepper

optional cotija or feta (crumbled)

Bring 4 cups water and 1 tsp coarse salt to a rolling boil in a medium pot. Add 2 cups frozen shelled edamame and boil uncovered for 3 to 4 minutes until bright green and just tender. Do not overcook.

Cook edamame

Immediately drain edamame in a colander and rinse briefly under cold running water or plunge into an ice bath to stop cooking. Drain well and transfer to a medium mixing bowl.

Shock and drain

Whisk together 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey or maple syrup, and 1 tsp red pepper flakes in a small bowl until the honey dissolves and the mixture is homogenous.

Prepare the aromatics: thinly slice 2 scallions, keeping whites and greens slightly separated; mince 1 garlic clove. Toast 1 tbs sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. If using nuts, toast 2 tbs chopped peanuts or almonds in the same pan for 1 to 2 minutes; cool briefly.

Add aromatics to edamame: to the bowl with drained edamame add the sliced scallion whites, minced garlic, toasted sesame seeds, and toasted nuts (if using).

Combine dressing and edamame: pour the prepared zesty dressing over the warm or room-temperature edamame and aromatics. Toss vigorously so the dressing coats the beans evenly.

Adjust seasoning and add finishing touches: stir in 2 tbs finely chopped cilantro if using, add 1 tsp fresh lime zest, 1 tsp freshly ground black pepper and 1/2 tsp flaky sea salt. Taste and adjust — add up to another 1/2 tsp soy sauce for saltiness, more lime juice for brightness, or 1/2 tsp sugar or honey if you prefer sweeter balance.

Rest and serve: let the topping rest 5 to 10 minutes at room temperature to allow flavors to meld. Serve warm, at room temperature, or chilled as a topping for rice bowls, salads, tacos, grilled fish or simply as a snack/dip.

frozen shelled edamame

water (for boiling)

coarse salt (for boiling water)

rice vinegar

soy sauce (or tamari)

sesame oil

grated fresh ginger

honey or maple syrup

scallions (thinly sliced, white and green parts separated)

garlic (minced)

toasted sesame seeds (white or mixed)

toasted chopped peanuts or chopped roasted almonds (optional)

finely chopped cilantro (optional)

fresh lime zest

flaky sea salt

Preheat oven to 425°F (220°C). Rinse the asparagus and pat dry. Hold a stalk near the woody end and bend until it snaps to find the natural break point; use that as a guide and trim the rest of the bunch or trim the bottom 1–1½ inches off each stalk. If stalks are very thick, slice them lengthwise in half.

Prepare and trim asparagus

Place trimmed asparagus on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon olive oil (or use the 1.5 tbs extra-virgin if you prefer more flavor), sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over them, and toss to coat evenly. Spread the asparagus out so they aren't crowded. Roast in the preheated oven 10–14 minutes, until tender-crisp and lightly browned at the tips (thinner stalks will take ~8–10 minutes, thicker 12–14).

Season and roast

While asparagus roasts, combine 1.5 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes, and the remaining 2 teaspoons salt in a small bowl. Whisk briefly to emulsify and set aside so flavors meld.

Make the dressing

If your pine nuts or almonds are not toasted, warm a small dry skillet over medium heat and toast the 2 tablespoons nuts, stirring constantly, 2–4 minutes until fragrant and lightly golden. Remove from heat and cool.

Toast nuts (if not already toasted)

Remove roasted asparagus from oven and transfer to a cutting board. Chop into roughly 1-inch pieces (or 1–2 inch depending on desired topping size). Place the chopped asparagus in a medium bowl and immediately drizzle with the prepared lemon-garlic dressing; toss gently to coat so the warm asparagus absorbs the flavors.

Finish asparagus

Add 1/4 cup finely grated Parmesan, the toasted nuts, and 2 tablespoons finely chopped fresh parsley to the dressed asparagus. Toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice to taste.

Use the roasted asparagus topping warm or at room temperature on grilled fish, roasted chicken, crostini, pasta, baked potatoes, or salads. Store leftover topping in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. Reheat gently in a 300°F (150°C) oven for 5–7 minutes if serving warm.

Hass Avocado Half Topping

Carrot Cabbage Coleslaw Topping

Goldin California Raisins Topping

Toasted Pumpkin Seeds Topping

Ginger-caramelized Onions Topping

Roasted Corn & Peppers Topping

Zesty Edamame Topping

Roasted Asparagus Topping

Roasted Brussels Sprouts Topping

Roasted Cauliflower Topping

Roasted Cremini Mushrooms Topping

Red Cabbage Coleslaw Topping

Brown Rice Grain

Green Lentils Grain

Tri-color Quinoa Grain

Tabouli Side

Napa Side

Kale Side

Chipotle Aioli Sauce

Basil Pesto Sauce

Lemon Dill Sauce

Beyond Beef Vegan Patty

Veggie Black Bean Quinoa Vegan Patty

Angus Beef Meatballs