Marinated Goat Cheese Appetizer
Gluten Free Couscous Made with Green Cauliflower
Paleo Dessert: Lemon Loaf (Pantry Olive Oil Cake)
Keto Dessert Recipe: Chocolate Ganache Pie
Elevating the Day After-- Thanksgiving Leftovers Recipes
Devilishly Healthy: Cannabis-Infused Vegan Pumpkin Cookie Dough Truffles
Beet & Butternut Squash Salad with Pantry EVOO dressing
We are in love with the use of the Pantry olive oil in a simple salad dressing, made with stone-ground mustard, lemon juice, salt, and pepper. In this salad, roasted beets and butternut squash are combined with crunchy toasted hazelnuts and creamy vegan ricotta cheese served on top of a nice bed of spring mix.