My love of Brussels sprouts goes back to college days. I’ve come a long way, and so have my Brussels sprouts recipes. Brussels Sprouts sauté is a spicy and aromatic side dish substantial enough to make a vegetarian meal over a bed of rice.

Food. Culture. Humanity.
My love of Brussels sprouts goes back to college days. I’ve come a long way, and so have my Brussels sprouts recipes. Brussels Sprouts sauté is a spicy and aromatic side dish substantial enough to make a vegetarian meal over a bed of rice.
As I discover my own Native American roots and honor Indigenous People’s Day, I serve up a traditional Native American dish of several tribes featuring dumplings boiled in grape juice.
A trip to NYC inspired this beef enchilada featuring a unsweetened chocolate green sauce that honors Mexico’s rich history with chocolate.
A variation on a classic green sauce featuring dark chocolate that can also be used in a variety of Mexican dishes and as a dessert topping.
It’s not pumpkin spice, but it is pumpkin spicy. I came up with this because pumpkins don’t always get carved for Halloween despite the best intentions, and we all need to get more veggies in our diet.
Tired of steamed broccoli? Cream of broccoli soup is a creamy, flavorful and nutritious soup made from a recipe that includes low sodium, vegetarian and gluten-free versions.