Baked mostaccoli and meatballs, green bean casserole, and fried eggplant.
Pinto beans, brown rice, portobello mushrooms, and broccolini with Sriracha.
Classic tofurkey roast and gravy with mushroom multigrain stuffing. Brussels sprout salad with cranberries, almonds, pumpkin seeds, and agave-mustard dressing.
Miso, liquid aminos, lime juice, lemongrass essential oil, garlic, ginger, leeks, carrots, spring onion, jalapeño, chili flakes, and shiitake mushrooms topped with sesame seeds and mint.
Thai Dye. Curry tofu, tomatoes, and cheese topped with diced cucumbers, mint, and sweet chili sauce.
Menudo, flautas, and tacos el pastor with refried beans and rice. Topo Chico.
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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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