Tender penne in a light lemon-ricotta sauce with briefly blanched Japanese spinach, enhanced with freshly grated Parmesan and a creamy ball of Burrata. Fresh, velvety, and summery light.

This aromatic lentil skillet combines earthy green lentils with sweet carrots, crisp celery and juicy tomatoes. Lemon, garlic, cumin and parsley add a fresh, herbaceous note, while spinach gives the dish a pleasantly moist texture.

A warm, hearty lentil salad with sweet roasted cherry tomatoes, salty capers and peppery arugula. The bold lemon-garlic vinaigrette and fresh parsley add plenty of brightness and Mediterranean flavor.