Our spring menu has arrived! With 36 new and seasonal favorites, our spring menu is bursting with real, whole, plant-rich foods like fresh vegetables, fruits, nuts, legumes, and whole grains. Let us be your guide to awakening your taste buds with nourishing, nutritionist-designed meals as the season of renewal unfolds.
Spring Sings in Our New Korean-Inspired Dinner
A new seasonal dinner with a flavor profile that is always a hit is this Spring Bibimbap. This well-known Korean dish is composed of seasonal ingredients and a mixture of crunchy and sautéed vegetables. The terms 'bibim,' meaning 'mixing,' and 'bap,' meaning 'cooked rice,' are stirred together before eating. We've removed the egg but kept the subtly spicy and iconic gochujang-based sauce.
A favorite dish of Briana, one of our R&D chefs, she thought it would be the perfect addition to our spring menu. Garlic rice and sesame mushrooms should be the stars of this dinner, but with ginger, garlic, and scallions as the base of the sauce, in our opinion, it's the bulgogi pea crumbles that steal the show. Crunchy shredded radish and carrots, along with cabbage and sautéed spinach, make this dinner ready to be enjoyed all season long.
A Sweet and Tart Breakfast Chia Pudding
We're excited to feature a new breakfast option this season: the lightly sweet and subtly tart passion fruit chia pudding cup. Kathleen, one of our R&D chefs, experimented with several variations of this chia pudding before finding the perfect combination. She blended our classic vanilla chia pudding, which contains fiber and protein from both chia seeds and JOI oat milk. Then, she crafted a new passion fruit smoothie using pineapple, mango, and passion fruit. Sprinkle on some crunchy chocolate granola and allow yourself to forget that this tasty cup is just breakfast.
A Returning Customer Favorite Snack
We're pleased to see this beauty return to our spring menu. This raw snack features a crunchy crust consisting of shredded coconut, walnuts, and pistachios at the base. The next layer is a tangy and slightly sweet cheesecake mousse made with JOI, a high-quality and delicious plant milk partner of ours. The final layer, and the most beautiful in my opinion, is a bright dragon fruit chia jam. It's no wonder that this is a thistle fan favorite.
Crispy, Crunchy, and Oh So Delicious
When we think of spring flavors, we envision brightness, lightness, crispness, and refreshment. This spring version of the green goddess salad incorporates sweet and juicy mandarin slices and crisp cucumber slices over a bed of mixed greens. Staying true to seasonality while also requiring a crunchy element, we've added crispy fava beans from our friends over at Biena Snacks. Not only do they pair perfectly with virtually any salad, but they also contain 6g of protein in each individual portion. The perfect finishing touch for this salad is our herbaceous green goddess dressing. We believe our R&D chef has truly excelled with this seasonal and delicious salad, and we can't wait to feature it on the menu.
New Salads, Same Nutrition Standards
Introducing a new pasta salad appearing on our menu this spring: the Crunchy Fava and Arugula Pasta Salad. With over 7g of plant protein from Banza’s chickpea pasta, we blend together fresh peas, red bell pepper, and red onion. Unable to resist, we've added crispy roasted fava beans to this salad and finished it with a refreshing and orange-forward Citrus Vinaigrette. Pasta salads remain a customer favorite, and our R&D chefs relish the challenge of combining and creating new dressings for each season.
Another new salad we are excited to introduce is this Blueberry Amandine salad starts with a bed of leafy greens and lemon garlic sorghum, which has a texture similar to couscous but is secretly rich with protein and fiber. A spring favorite is next, shredded radish, not only does it add the perfect amount of crunch and freshness that we love but it is also beautiful. We add fresh, juicy, and slightly sweet blueberries accompanied with sweet smoked almonds and finished with a creamy poppy seed dressing.
We’re beyond thrilled to serve this spring menu, consisting of both returning and new dishes. Your thoughts are welcome, so please don’t hesitate to reach out to our wonderful customer service team, as well as in the Thistle portal when prompted to review. We look forward to reading them all!
Our spring menu has arrived! With 36 new and seasonal favorites, our spring menu is bursting with real, whole, plant-rich foods like fresh vegetables, fruits, nuts, legumes, and whole grains. Let us be your guide to awakening your taste buds with nourishing, nutritionist-designed meals as the season of renewal unfolds.
Spring Sings in Our New Korean-Inspired Dinner
A new seasonal dinner with a flavor profile that is always a hit is this Spring Bibimbap. This well-known Korean dish is composed of seasonal ingredients and a mixture of crunchy and sautéed vegetables. The terms 'bibim,' meaning 'mixing,' and 'bap,' meaning 'cooked rice,' are stirred together before eating. We've removed the egg but kept the subtly spicy and iconic gochujang-based sauce.
A favorite dish of Briana, one of our R&D chefs, she thought it would be the perfect addition to our spring menu. Garlic rice and sesame mushrooms should be the stars of this dinner, but with ginger, garlic, and scallions as the base of the sauce, in our opinion, it's the bulgogi pea crumbles that steal the show. Crunchy shredded radish and carrots, along with cabbage and sautéed spinach, make this dinner ready to be enjoyed all season long.
A Sweet and Tart Breakfast Chia Pudding
We're excited to feature a new breakfast option this season: the lightly sweet and subtly tart passion fruit chia pudding cup. Kathleen, one of our R&D chefs, experimented with several variations of this chia pudding before finding the perfect combination. She blended our classic vanilla chia pudding, which contains fiber and protein from both chia seeds and JOI oat milk. Then, she crafted a new passion fruit smoothie using pineapple, mango, and passion fruit. Sprinkle on some crunchy chocolate granola and allow yourself to forget that this tasty cup is just breakfast.
A Returning Customer Favorite Snack
We're pleased to see this beauty return to our spring menu. This raw snack features a crunchy crust consisting of shredded coconut, walnuts, and pistachios at the base. The next layer is a tangy and slightly sweet cheesecake mousse made with JOI, a high-quality and delicious plant milk partner of ours. The final layer, and the most beautiful in my opinion, is a bright dragon fruit chia jam. It's no wonder that this is a thistle fan favorite.
Crispy, Crunchy, and Oh So Delicious
When we think of spring flavors, we envision brightness, lightness, crispness, and refreshment. This spring version of the green goddess salad incorporates sweet and juicy mandarin slices and crisp cucumber slices over a bed of mixed greens. Staying true to seasonality while also requiring a crunchy element, we've added crispy fava beans from our friends over at Biena Snacks. Not only do they pair perfectly with virtually any salad, but they also contain 6g of protein in each individual portion. The perfect finishing touch for this salad is our herbaceous green goddess dressing. We believe our R&D chef has truly excelled with this seasonal and delicious salad, and we can't wait to feature it on the menu.
New Salads, Same Nutrition Standards
Introducing a new pasta salad appearing on our menu this spring: the Crunchy Fava and Arugula Pasta Salad. With over 7g of plant protein from Banza’s chickpea pasta, we blend together fresh peas, red bell pepper, and red onion. Unable to resist, we've added crispy roasted fava beans to this salad and finished it with a refreshing and orange-forward Citrus Vinaigrette. Pasta salads remain a customer favorite, and our R&D chefs relish the challenge of combining and creating new dressings for each season.
Another new salad we are excited to introduce is this Blueberry Amandine salad starts with a bed of leafy greens and lemon garlic sorghum, which has a texture similar to couscous but is secretly rich with protein and fiber. A spring favorite is next, shredded radish, not only does it add the perfect amount of crunch and freshness that we love but it is also beautiful. We add fresh, juicy, and slightly sweet blueberries accompanied with sweet smoked almonds and finished with a creamy poppy seed dressing.
We’re beyond thrilled to serve this spring menu, consisting of both returning and new dishes. Your thoughts are welcome, so please don’t hesitate to reach out to our wonderful customer service team, as well as in the Thistle portal when prompted to review. We look forward to reading them all!
