Leek and Brussels Sprouts Colcannon
This dish is perfect for St. Patrick’s Day or Easter, it’s so good you’ll find it works for any occasion when simple comfort and creativity are on the menu.
Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios
Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.
Winter Watercress, Orange, and Fennel Salad
Cold days and dark nights can make spring feel far away. Sometimes a little sunshine on our plate can cheer and revive us this time of year.
One-Pan Kung Pao Zoodles
A flavorful, simple Kung Pao sauce is the perfect dressing for seasonal zucchini noodles. Gluten-free, quick, and vegan. Just doesn’t get any better!
Mushroom and Pea Farro Risotto
Risotto is a northern Italian rice dish, generally made with white arborio rice, slowly cooked in broth to a creamy consistency.
Ginger-Lime Sweet Potato Salad
Try Chef Linda’s fresh, delicious, and healthy approach to potato salad. Sweet potatoes, spices, fresh ginger, and lime will make this your new favorite side dish.
Lemon-Parsley Quinoa
When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients.
Mediterranean Orzo Salad
flavorful orzo salad was the recipient of much praise. The recipe was tested in the weeks leading up to the event and has developed its own fan club!
Pan-Fried Vegan Gyoza
savory Japanese dumplings, usually filled with cabbage and pork. Thankfully, I’ve found that animal products aren’t necessary when it comes to creating a rich and delicious filling.
Moroccan Carrot Pistachio Salad
The humble carrot is often overlooked while we search the produce aisle or our refrigerators for a vegetable that’s more exotic, less familiar–something with “wow appeal”.
