A little bit Greek, a little bit Italian, this spinach salad with pepper, olives and pine nuts would be great for a vegetarian main course. Read more →
Asparagus takes center stage in this vegan and gluten-free brown rice salad with avocado, pecans, and a pesto dressing. Read more →
For Meatless Monday, try this cauliflower salad with beans, salty cheese and crunchy pine nuts. Read more →
Roast (or grill) some fresh asparagus spears, and drizzle on this spicy Sriracha mayonnaise sauce. Read more →
Jamaican jerk chicken, not quite as fiery as the original but every bit as good. Get your grill on! Read more →
You don't need to be from Rhode Island to make this coffee-chipotle pulled chicken, but using our authentic coffee syrup is a must. Read more →
A quick and easy cole slaw tailor-made for picnics and barbecues, featuring Rhode Island's own cowboy ketchup or your favorite barbecue sauce. Read more →