Swapping the meat and going veggie with these Mushroom Al Pastor Tacos...for nights when you’re crav
¼ cup of Apple Cider Vinegar
Bragg Apple Cider Vinegar, Organic
2 tbsp. of Chili Powder
SIGNATURE SELECTS Chili Powder
2 ea of Chipotle Peppers in Adobo Sauce
Embasa Peppers, Chipotle, in Adobo Sauce
½ cup of Cilantro
Cilantro
8 oz of Crimini Mushrooms
Crimini (Brown) Mushroom
2 tbsp. of Extra Virgin Olive Oil
Iberia Canola Oil & Extra Virgin Olive Oil, Mediterranean Blend
4 oz of Feta Cheese Crumbles
Frigo Crumbled Cheese, Feta
1 in of Garlic, Grated (use 2 If You Love Garlic)
Garlic
1 tbsp. of Lime Juice
Signature Farms Juice, Lime
1 ea of Mashed Avocado and Lime Wedges, For Serving
Avocado
2 in of Minced Garlic
Spice World Garlic, Minced
2 cup of Pineapple Chunks
Del Monte Quality Fruit Naturals Pineapple Chunks in Juice
½ cup of Plain Greek Yogurt
Authentic Greek Salad
3 cup of Shiitake Mushrooms
Champs Shiitake Mushrooms
2 tsp. of Smoked Paprika
O Organics Paprika, Smoked
12 ea of Toasted Corn
Snack Club Toasted Corn, Chili & Lime Flavored
1 tbsp. of Toasted Sesame Syrup
SIGNATURE SELECTS Water Crackers, Toasted Sesame
1 ea of Yellow Onions
Yellow Onion
Baked Lemon Balsamic Salmon Bowls.
Batch Spicy Coconut Lime Margarita
Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting