Abbot's

School lunch, the Abbot’s way.

Nourishing, colorful, and most importantly, full of foods kids actually want to eat.

We’re giving an A+ to this crispy, air-fried Dijon Chick’n recipe. It’s high in protein, full of flavor, and leftovers end up in wraps and salads for parent lunches on the go.

Recipe reel coming soon!

Do your thing, we’ve got dinner.

Morning miles. Slow mornings. Long shifts. Family time. And everything in between.

Our foods are made to fuel your wellbeing, so you can keep doing what you love.

Consider this our contribution to your Labor Day cookout. 😎

Fire up the grill (or the air fryer) and try our favorite ways to build a better burger:

1. Classic: Lettuce, Tomato, Onion & Pickles
2. Mediterranean: Tzatziki, cucumber, pickled onions
3. Caprese: heirloom tomato, mozz, pesto
4. Southwest Burger Bowl: roasted corn, avocado, sweet potatoes

Cheers to the weekend! 🍔

We’re not saying you have to make this Late Summer Panzanella before summer ends.....but that exceptional summer produce won’t be here forever.

Our Ground “Beef” and an abundance of roasted veggies and stone fruit transforms this indulgent Italian classic into a nourishing meal that’s packed with gut-friendly nutrients and peak-season flavor.

Ingredients:
Extra virgin olive oil, for grilling
3 ¾ inch slices gluten free artisan bread or sourdough
1 medium zucchini, halved
1 small red onion, halved
2 plums, halved
1 package Abbot’s Ground “Beef”
4 ounces vegan mozzarella cheese, cubed
1 cup cherry tomatoes, halved
1 yellow bell pepper, large diced
Fresh basil

For the dressing:
¼ cup olive oil
3 tablespoons red w**e vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions:
1. Heat the grill to medium-high and oil the grates.
2. Brush the bread, zucchini, onion, and plums with olive oil and season with salt and pepper.
3. Grill the bread, vegetables, and plums until lightly charred, 3 minutes per side.
4. Cut the bread into bite-size cubes, slice zucchini, chop the onion, and slice the plum halves into quarters.
5. Cook the Ground “Beef” according to the package instructions.
6. In a small bowl, whisk together the oil, vinegar, Dijon, salt and pepper.
7. Add the bread, zucchini, onion, plum, mozzarella, tomatoes, and bell pepper to a large bowl or serving platter. Drizzle on the dressing and toss to combine. Garnish with fresh basil.

When you start with real food, you don’t have to fake the flavor. You won’t find anything artificial in our foods; just peas, real herbs and spices, vinegar, and EVOO.

When life gives you the good stuff, you just need to know how to put it all together.

BIG grocery news 🎉 Abbot’s is now at Kroger!

You can now find our plant-rich Ground “Beef” and “Chorizo” in the refrigerated section at select Kroger stores and Kroger family banners including Ralphs Grocery Fred Meyer King Soopers QFC City Market and Mariano's

A protein-packed, nourishing meal is even closer in reach.

Head to the refrigerated section and look for Abbot’s! 🛒
📍 Kroger
📍 Ralphs
📍 Fred Meyer
📍 King Soopers
📍 Quality Food Center (QFC)
📍 City Market
📍 Mariano’s

Availability varies by location.

Feel-good dinner in 15 minutes or less. Go.

Ingredients:
- Abbot’s Plant-Based Fajita Chick’n
- Fajita veggies (frozen works)
- Tortillas
- Extras: beans, guac, pico de gallo,, lime, cilantro

Cook. Assemble. Devour. 🌮