Oyster mushrooms, truffle salt and spinach make for the perfect risotto.
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Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese
Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream.
This simple summer pasta salad of zucchini, chickpeas and feta is brightened up with fresh lemon and basil.
Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.
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Black rice cooks up just like white or brown, but has the flavor of wild rice. Eat your greens and give this vegan bowl a try.