Favorites

(collection, Jessica Kole)

Farro "Risotto" with Roasted Butternut Squash
Steel-Cut-Oatmeal Bars
Bran Oat Muffins
Simple Pickled Beets
Black Bean Salad with Chipotle-Cumin Dressing
Portobello Polenta with Wine and Figs
Blackberry-Sangiovese Coulis
Spinach Pâté with Walnuts
Tzatziki
White Bean Dip with Herbs and Roasted Garlic
Dolmades (Stuffed Grape Leaves)