1/4 cup chopped fresh italian parsley

Artichoke Fritters with Green Goddess Dipping Sauce

Black Cod with Chanterelle Ragout

Braised Lamb Shanks with Swiss Chard

Chicken Parmesan Stuffed Shells

Corn Bread with Fresh Tomatoes and Mozzarella

Creamy Shellfish and Root Vegetable Stew

Crudités with Green Goddess Dip

Dried Cranberry, Apricot, and Fig Stuffing

Dried Cranberry, Apricot, and Fig Stuffing

Fresh Pea Hummus Crostini with Pea Tendril Garnish

Gluten-Free Quinoa Stuffing

Grain-Free Sage and Pecan Stuffing

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

Hickory Ham and Navy Bean Soup

Hickory Ham and Navy Bean Soup

Home Made Navy Bean Soup

Italian Stuffed Zucchini Boats

Lamb and Cabbage Stew with Fresh Shell Beans

Lemon-Herb Turkey with Lemon-Garlic Gravy

Lentil Meatballs

Lidia's Spaghetti and Meatballs

Linguine Avgolemono with Artichoke Hearts and Green Beans

Moroccan Fish Tagine with Peppers and Olives

Pasta Fazool Casserole

Penne with Grilled Tomatoes and Eggplant

Peppered Beef Stroganoff

Pork Chops with Mustard-Cornichon Sauce

Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Roasted Red Bell Pepper Salad

Roasted Salmon with Red Pepper and Corn Relish

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

Saffron Pasta with Pork and Tomato Sauce

Sausage Stuffing with Fennel and Roasted Squash

Smoky Shrimp and Halibut Stew

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spanish-Style Grilled Vegetables with Breadcrumb Picada

Spicy Cauliflower Latkes with Za'atar Aioli

Stir-Fried Vegetables with Orange and Mint

Stuffed Green Peppers

Stuffed Green Peppers

Tomato Sausage Sauce

Vegan Asparagus & Pea Risotto

Vegan Eggplant Pockets

Wild Mushroom and Spinach Stuffing