To our Spoon Crew:

Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:

Lemon Wild Rice Grain Bowl

Recipe makes 4 12-oz. portions.

Lemon Sauce


  • 3 tbsp Water
  • 4 tbsp Extra Virgin Olive Oil
  • 1 ½ tsp Dijon Mustard
  • ¾ tsp Lemon Juice
  • ½ tsp Garlic Paste
  • ¼ tsp Salt


  1. Combine all ingredients in a bowl.
  2. Mix until ingredients are well blended.

Wild Rice & Beans with Sauce


  • 1 ¼ cups Canned Navy Beans
  • 1 ¼ cups Pre-Cooked Wild Rice
  • ½ cup Lemon Sauce


  1. Pre-cook wild rice according to the package directions.
  2. In a preheated pan (on medium), mix canned navy beans, cooked wild rice, and lemon sauce.
  3. Mix until the product is evenly distributed and heated through (5-10 minutes).

Broccoli & Cauliflower Mix


  • 1 ½ cups Broccoli Florets (Frozen or Pre-Cooked)
  • 1 ½ cups Cauliflower Floret (Frozen or Pre-Cooked)


  1. Pre-cook or steam broccoli and cauliflower until tender (or cook frozen broccoli and cauliflower according to package instructions).
  2. Mix veggies in a bowl until evenly combined.
  3. Hold mixture for plating.


  • 3 cups Wild Rice & Beans with Sauce
  • 3 cups Broccoli & Cauliflower Mix
  • ¼ cup Capers, Drained


  1. Place Navy Beans, wild rice, and lemon sauce mixture on the bottom of the bowl or plate.
  2. Top with the Broccoli & Cauliflower mixture.
  3. Top with drained Capers and enjoy!