On this week’s menu: Spicy Mushroom and Onion Quesadillas, Crispy Salmon with Roasted Vegetables; and Pan Fried Gnocchi with Kale, Walnuts, and Goat Cheese| Emily Stimpson Chapman
This week’s meatless meals: Creamy Polenta with Mushrooms & Tomatoes; Roasted Vegetable Bowls; and Garlic Shrimp with Spanish Potatoes| Emily Stimpson Chapman
Meatless Fridays, Week 2: Oven-Baked Caprese Sandwiches, Creamy Coconut Lentils, and Seared Scallops and Parmesan Risotto with Brown Butter| Emily Stimpson Chapman