Plant-Based

In-season artichokes make a sensational side to serve with meats, seafood and pasta dishes. Simply prep, steam and serve with a light, bright and garlicy aioli.

This delicious guacamole gets its heat from freshly chopped jalapeño and several tablespoons of Newks Hot Sauce. So good!

Beautiful blood oranges accent this sensational salad, featuring currants, cumin and turmeric.

Cooking radishes changes the flavor and texture dramatically, creating a mild, delicious, tender result.

Warm and spicy, this soup is the perfect flavor combination to enjoy on a cold fall day. Enjoy with extra toppings, like avocado and cilantro.

These buttery and gold brown pastry cups bubbling with samosa filling and topped with mango habanero salsa are just right for an appetizer plate!

A coating of Parmesan cheese and sesame seeds adds delicious texture to this burger.

Oregon offers us an abundance of mushrooms, and we’ve chosen some shiitake and wood ear varieties. Wood ear is available in the dried mushroom area of our Produce Department, and they provide a distinctly firm but pleasant texture to the filling with a very mild, woodsy flavor.

Who knew kraut could make Italian foods taste even better? At Pickled Planet in Ashland, Oregon, we love finding new ways to enjoy fermented veggies.

Pico de gallo, that classic mixture of tomatoes, onions, garlic and serrano chiles, dresses up a variety of grilled foods for summer feasts. It’s also a great dip for chips. We’ve added four variations to spice things up.