Explore - Page 284

Baked mushroom, quinoa and red pepper veggie balls with a crisp edge, tender center, and savory plant-based flavor.

Warm cinnamon apples tucked into rice paper wrappers and baked until lightly crisp for an easy gluten-free apple pie dessert.

A crunchy Panera Thai Chicken Salad copycat with tender chicken, colorful vegetables, almonds, and a spicy peanut lime dressing.

Halloween deviled eggs with blue spiderweb egg whites, creamy tangy filling, and black olive spiders for an easy party appetizer.

Golden pizza dough rolled around mozzarella, pepperoni, Parmesan, and Italian seasoning, then sliced warm with marinara for dipping.

A creamy no-bake cranberry pistachio cheese log with goat cheese, honey, herbs, and a crunchy festive coating.

A creamy no-mayo avocado and tuna mix with lime, herbs, celery, red onion, and jalapeno for a quick lunch or snack.

Tender roasted acorn squash filled with sausage, wild rice, apple, spinach, cranberries, and parmesan for a cozy main dish.

Steakhouse-style seared ahi tuna with a spicy crust, rare ruby center, cucumber, pickled ginger, and mustard-soy dipping sauce.