GLUTEN FREE Reverse Risotto: Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for other varieties. The green beans could become Swiss chard, mustard greens, or even borlotti beans," he says
Roasted Sweet Potato Risotto with Brown Butter, Bacon and Fresh Herbs
Roasted Vegetable Cornucopias with Gravy- From Vegeterian Times Magazine, and perfect for Thanksgiving. Easy enough for kids to help make, elegant enough for a holiday celebration, these wow-worthy cornucopias will take you back to the times you made horns of plenty in grade school.
Enjoy this delicious Slow Cooker Quinoa and Vegetables recipe! It is very easy to throw together and you will have a great side dish in no time! http://momswithcrockpots.com/2013/07/crock-pot-quinoa-and-vegetables/
Creamy Avocado Linguine with Meyer Lemon and Arugula