- Easiest Mexican Potato Hash
- Sprouted Lentil Salad
- Crab and Endive Hors d'Oeuvres
- Foil Packet Grilled Potatoes
- Herbed Apple Stuffing
- Roasted Brussels Sprouts
- Moroccan Spiced Roasted Carrots
- Roasted Beets with Pistachios and Chives
- Grilled Vegetables with Herbed Cashew Ricotta
- Sautéed Corn with Caramelized Shallots and Thyme
- Black Bean & Mango Salad
- Vegan Charcuterie Board
- Chili Roasted Sweet Potato Fries with Garlicky Avocado Aioli
- Heirloom Tomato, Basil and Seed Salad
- 3 Ingredient Roasted Acorn Squash
Flexible Plant-Based Cooking by Donna Castellano, MS, RDN
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