CE20

Gluten-Free

Vidalia Onion-Braised Flank Steak

Joanne Lusted

Plant-Based

Veggie Satay with Cucumber Quinoa Salad

Tara Mataraza Desmond

Ingredients

Tuna & Green Olive Crostini

Nicole Hamaker

Dinner

Sweet Tomato Barbecue Chicken

Nancy S. Hughes

Beef

Steak Salad with Dates & Blue Cheese

Joanne Lusted

Ingredients

Smoky Pork Chops with Maque Choux-Style Vegetables

Nancy S. Hughes

Gluten-Free

Shrimp & Vegetable Sauté with Cheesy Grits

Julie O'Hara

Snacks

Shallot & Fennel Flatbread

Joanne Lusted

Ingredients

Seared Scallops with Mint Vinaigrette & Green Pea Purée

Nicole Hamaker

Recipes

Seared Scallops over Pea Pesto Linguine

Laura Walsh

Budget

Sautéed Fish Sticks with Chips and Slaw

Lisa Howard

Recipes

Salmon Kasha Pilaf

Angel Burke

Gluten-Free

Raw Rhubarb Compote

Joanne Lusted

Gluten-Free

Quick Sirloin Roast with Twice-Baked Redskins

Lisa Howard

Dinner

Poblano Rice with Shrimp

Allison Fishman

Plant-Based

Pasta Lentil Bolognese

Tara Mataraza Desmond

Ingredients

Lemony Catfish Kebobs on Wild Rice

Diane Welland MS, RD

Gluten-Free

Gardener’s Shepherd Pie

Tara Mataraza Desmond

Ingredients

Five-Onion Soup with Scallion Crostini

Joanne Lusted

Gluten-Free

Creole Chicken & Okra

Nancy S. Hughes

Asparagus

Creamy Asparagus Soup

Diane Welland MS, RD

Crab

Crab Cakes with Honeydew-Strawberry Salsa

Julie O'Hara

Gluten-Free

Classic Tacos

Tara Mataraza Desmond

Plant-Based

Black-Eyed Pea & Onion Fritters

Nancy S. Hughes

Plant-Based

Almond, Bean & Grain Burgers

Tara Mataraza Desmond