Make a show-stopping plant-based holiday main course with this rustic free-form savory pie filled with wild rice, French lentils, butternut squash, sautéed mushrooms, caramelized shallots, cranberries, and walnuts.

Below I'll walk you through how to create the hearty fall-inspired filling, prepare ...

Grilled asparagus, zucchini, leeks, and peas, with arugula, parsley, and brown basmati rice, in a homemade oil-free Pistachio Arugula Lemon Pesto sauce. So delicious! 😋

This is an excellent way to make the most of spring vegetables while they're in season and TRULY at their most delicious: asparagu...