Vegetarian

Rosemary & Mushroom pizza is a veggie delight, with a creamy garlic béchamel sauce base and a drizzle of maple syrup to finish.

French onion baked risotto adds the cozy and delicious flavors from the famous soup into a tasty, hands-off baked rice dish.

This Portobello Mushroom Breakfast Burger has attitude- togarashi seasoned portobello mushroom caps are sandwiched in an egg, bacon, kimchi topped with garlic aioli.

A festive holiday party spread featuring spiced pecans from Zingerman’s Deli, with a spiced pecan goat cheese log and spiced pecan cupcakes.

Butternut squash and burrata cheese pair perfectly together and are topped with pomegranate seeds and a drizzle of maple syrup.

Lemon feta dip is a cool, creamy and tangy addition to any table, from a barbecue to a tailgate and best for dipping or topping salads or sandwiches.

A twist on the traditional cucumber sandwich, this avocado tzatziki sandwich is a cool and creamy vegetarian lunchtime treat.

Roasted tomato macaroni and cheese is an easy, stovetop version of everyone’ favorite weeknight meal with scotch bonnet cheddar topped with panko.

Spanish fava beans are spiced with garlic, sherry and smoked paprika, and topped with goat cheese, walnuts and honey for a delicious vegetarian meal.

Easy cucumber salad is the perfect summer salad -vinegar rather than cream based, with simply dill, garlic and a pinch of sugar.