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Photo of: Curried Quinoa Veggie Bowl

Curried Quinoa Veggie Bowl

Submitted by: Silk® 
Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce. 
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Photo of: Baked Coconut Shrimp with Spicy Dipping

Baked Coconut Shrimp with Spicy Dipping

Submitted by: Silk® 
Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce. 
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Photo of: Coconut Bread Pudding from Silk(R)

Coconut Bread Pudding from Silk®

Submitted by: Silk® 
Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding. 
Photo of: Spring Rolls with Coconut Peanut Sauce

Spring Rolls with Coconut Peanut Sauce

Submitted by: Silk® 
Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce. 
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Photo of: Toasted Coconut Chicken Salad

Toasted Coconut Chicken Salad

Submitted by: Silk® 
Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds. 
Photo of: Chicken and Gnocchi Soup from Silk(R)

Chicken and Gnocchi Soup from Silk®

Submitted by: Silk® 
Hearty, creamy chicken and vegetable soup cooked with your favorite type gnocchi is a family-pleasing all-in-one meal. 
Photo of: Banana Mint Slush

Banana Mint Slush

Submitted by: Silk® 
This easy banana smoothie is garnished with lime zest and fresh mint leaves. 
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Photo of: Very Cherry Smoothie

Very Cherry Smoothie

Submitted by: Silk® 
Sweet cherries, orange juice and coconut milk make a quick and delicious smoothie. 
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Photo of: Pear Cranberry Scones

Pear Cranberry Scones

Submitted by: Silk® 
Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time. 
Photo of: Creamy Polenta with Roasted Corn and Fresh Sage

Creamy Polenta with Roasted Corn and Fresh Sage

Submitted by: JOE ZARANSKI 
Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. It can also be made in advance, chilled for 2 hours, and then lightly fried in butter. 
 
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