Don’t throw out your cheese rinds at the end of the block! Instead, toss it into your pot as you cook the beans for a delicious added flavor. This recipe was taught at a Depth of Flavor workshop with Krissy Ruddy.
Don’t let the simple name fool you; this soup is full of rich, complex flavors and is really easy to make! This dish was taught at a Depth of Flavor workshop with Krissy Ruddy.
Pack your meal full of nutrients with this powerful meal. Mix and match with your favorite veggies. This recipe was taught in a class called Healing Your Gut with Liz Perkins
This recipe was taught a Community Class, Healing Your Gut. Make this recipe for a warming, healing dish. Perfect for a sipping broth in the colder months.
Delicious served hot as a side dish or at room temperature as an appetizer. Be creative with dipping sauce ideas: ranch dressing, pesto, jalapeño-seasoned sour cream or sriracha aioli all taste great with these baked wedges.
Spoon portions into small dessert bowls or plates and garnish each serving with a few small scoops of vanilla bean ice cream (use a melon baller) or fresh berries.
Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.
Top the pancakes with sliced bananas, drizzle with honey and serve with melon slices and a strawberry yogurt parfait or smoothie for a special-occasion breakfast.
With this simple recipe, the creaminess of the mayo and mustard tone down the sharpness of the flavorful celeriac. Delicious and easy!