30 Days of Sustainable Eating Dinners

​Sweet potato-black bean burgers

Use-All-the-Broccoli Stir Fry​

Korean BBQ Tempeh Grain Bowl

Roasted Carrot Tart with Carrot-Green Pesto

Coriander-Crusted Baked Cod with Leeks

Egyptian Lentil Soup

Caesar Salad with Cashew Dressing & Tofu "Croutons"

Veggie-Packed Okonomiyaki (Japanese Pancake)

Salmon with Roasted Red Pepper Quinoa Salad

Vegan Cauliflower Fettuccine Alfredo with Kale

Tomato & Feta Quiche with Spaghetti Squash Crust

Chicken & Collard Green Spring Rolls

Slow-Cooker Vegetarian Chili

Thai Spaghetti Squash with Peanut Sauce

Caramelized Onion & Mushroom Quiche

Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette

Spring Vegetable Minestra with Mint & Basil Pistou

Spanakopita-Stuffed Portobello Mushrooms

Zucchini Noodles with Pesto & Chicken

Vegan Eggplant Parmesan

Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Ricotta Gnocchi with Spring Vegetables

Plant-Based Smashed Burgers

Sautéed Broccoli with Peanut Sauce

Simple Vegan Pesto Zoodles

No-Cook Black Bean Salad

Taco-Stuffed Zucchini

Spring Pea Salad with Strawberries

Black Bean Wraps with Greens & Cilantro Vinaigrette

Jackfruit Barbacoa Burrito Bowls