Entrees

Stuffed Collard Greens

Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish. 

Smoked Salmon Dauphinoise

Served with a side of steamed asparagus or colorful green beans, this satisfying dish is just fancy enough for company. It’s also a sumptuous accompaniment for a main course of roast meat or poultry. 

Garnet Yam Burgers

Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian guests! 

Bobotie

Serve this South African version of moussaka with a scoop of yellow rice on the side, topped with mango chutney. Use ground lamb or beef instead of turkey if you prefer.

Pear and Blue Cheese Flatbread

Serve as an appetizer course, or with a hearty bowl of soup on a chilly evening. The combination of pears with walnuts and blue cheese is a classic! Substitute fresh spinach for the arugula if you prefer.

Creamy Pumpkin & Sage Pasta

This is a great vegan meal that is full of warmth, flavor, and is remarkably simple to make. 

Lemon Ricotta Pasta

Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish. 

Eggplant Shakshuka

Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.  

Salmon Wasabi Cakes

Whisk a bit of wasabi paste and a few drops of toasted sesame oil into ½ cup of prepared mayonnaise and drizzle over the salmon cakes before serving. A side salad of baby spinach leaves, crunchy bean sprouts and shaved daikon radishes makes for a full meal. Substitute 2 cans of salmon for the fresh to shorten your preparation time!

Charred Pepper Tacos

 Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.

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