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Sides

Farro & Kale Salad with Honey-Mustard Dressing

Farro & Walnut Salad

Miso-Glazed Grilled Zucchini

Creamy Lemon Pasta Salad with Spinach

Peruvian-Style Potato Salad

Sweet and Sour Chicken Stir-Fry Casserole

Spring Salad with Deviled Egg Vinaigrette

Culinary School Lesson: How To Make Restaurant-Style Crispy Hash Browns

Goat Cheese Risotto with Asparagus

Creamy Veggie Pasta Skillet

Marinated White Bean Salad Jars

Ranch and Pimento Mac & Cheese

Seared Cauliflower Steaks with Red Pepper-Walnut Sauce

Everything Bagel Quinoa Cakes with Smoked Salmon & Crème Fraîche

Chipotle-Maple Mashed Sweet Potatoes

Sautéed Swiss Chard with Fruit & Nuts

Hoppin’ John for the New Year

Sriracha-Cashew Chicken Fried Rice

Loaded Mashed Potato Bake (Leftover Mashed Potato Recipe)

Slow Cooker Barley & Chickpea Risotto

Farro and Kale Risotto with Roasted Tomatoes

Guacamole Quinoa with Mango

Crunchy Veggie & Black Bean Spring Rolls

Very Full Tart from “Plenty”