Lemon Cilantro Brussels Sprouts with Toasted Pine Nuts
These Lemon Cilantro Brussels Sprouts with Toasted Pine Nuts are seared in extra virgin olive oil, then brightened up with fresh lemon juice, lemon zest, and bright cilantro. A naturally gluten-free, dairy-free, vegan and vegetarian side dish or light and healthy lunch.
Read MoreEncrusted Pulp Pie
Our Encrusted Pulp Pie wraps the pulp leftover from juicing carrots, yams, broccoli and apples, then cooked with button mushrooms in a wine sauce, into a savory pie. This main or side dish recipe is gluten free and dairy free. Perfect for hearty breakfast pockets too.
Read More