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.
Asparagus takes center stage in this vegan and gluten-free brown rice salad with avocado, pecans, and a pesto dressing.
For Meatless Monday, try this cauliflower salad with beans, salty cheese and crunchy pine nuts.
Roast (or grill) some fresh asparagus spears, and drizzle on this spicy Sriracha mayonnaise sauce.
Jamaican jerk chicken, not quite as fiery as the original but every bit as good. Get your grill on!
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.
A quick and easy cole slaw tailor-made for picnics and barbecues, featuring Rhode Island's own cowboy ketchup or your favorite barbecue sauce.