Mustard greens are slightly peppery and are a rich source of iron, magnesium, calcium and vitamin C.
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Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group.
Dried cranberries, butternut squash, turkey sausage and fresh herbs make this stuffing a little different.
Pasta is tossed with roasted butternut squash, turkey sausage, spinach and sage to make the perfect weeknight meal.
This moist cornbread is flavored with brown butter, chives, corn and sharp cheddar cheese. Perfect with chili, BBQ or roast chicken.
This potatoes are crispy on the edges and soft and tender in the middle. Flavored with sage and truffle salt this might be your new favorite side.
Making homemade butter isn't all that hard, it just takes a little time.
These fluffy, spiced pumpkin bars are filled with chunks of dark chocolate and topped with crunchy pumpkin seeds.
For those of you who don't want a soggy crust and love chocolate. My twist on a pumpkin pie.
Turn your favorite wooden board into a faux slate cheeseboard.
Keto, Whole30 and vegan mashed cauliflower, my lightened up version of mashed potatoes.
My take on a Thanksgiving Day classic. Green bean casserole made vegan, gluten-free, keto and Whole30.
Grilling carrots brings out their subtle sweetness which pairs perfectly with the lightly acidic and salty herb dressing.
A blend of 5 different herbs and garlic make this focaccia beautiful and delicious.
Cremini, Shiitake and Oyster mushrooms are sauteed with garlic, shallots, thyme and finished with white wine. A perfect bistro style side dish.
Brown Rice and Heirloom Tomato Tabbouleh
Vegan Olive Oil Brownies
Herbed Ricotta with Grilled Bread and Sea Salt
Crispy Chicken with a Fennel, Walnut and Apple Salad
Mixed Mushroom Toast
©2020 Megan Mitchell