This colorful recipe makes for an impressive presentation at the table, and can serve as a side or the main event on a weeknight with rice or quinoa.
It’s officially October, so happy (almost) Halloween! I’m dreaming of the chilly, dark, spooky nights to come, with a mug of this delicious and simple cider warming my hands. You too? Click the link for the easy recipe.
This gluten-free, dairy-free version of classic Italian comfort food is so good, you won’t miss the gluten and dairy!
This adaptable chili cooks in the crockpot while you mix up the cornbread biscuit batter, which is added on top during the last hour of cooking for a comforting, one-pot meal perfect for fall and winter.
This chicken satay uses Sunbutter in place of peanut butter (or, if you have a seed allergy, pumpkin puree also works), for a believable approximation of the original with a creamy, savory, slightly sweet sauce that’s delicious over rice.
Rice pilaf, a staple on buffets and at special events, usually contains butter and small grains of orzo. This version subs a quinoa-based orzo and dairy-free butter, and is every bit as delicious as the original.
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