Entrees

Slab Sandwich with Olive Tapenade, Whipped Honey Goat Cheese, and Roasted Red Peppers

Potato Gnocchi with Brown Butter, Crispy Prosciutto and Sage from Jessica Battilana’s Repertoire

Roast Chicken and Shallots with Mustard, White Wine, and Thyme

Vegan Kimchi Fried Rice from Gena Hamshaw’s Power Plates

Crispy Tofu and Broccoli with Sesame-Peanut Pesto

Pasta with Radicchio, Gorgonzola and Walnuts

Oven-Baked Polenta (A Miracle) with Poached Eggs

Thanksgiving 2017

Favorite Cabbage Soup, Updated

Chatting Soup with Away To Garden’s Margaret Roach + Essential Recipes and Tips For Happy Soup Making All Season Long

Favorite Lentil Soup: One-Pot, Vegan, Completely Delicious

The Secret to Perfectly Cooked Duck Breasts